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re: Big oven roux questions
Posted on 4/16/15 at 10:53 am to yomamak
Posted on 4/16/15 at 10:53 am to yomamak
quote:
Yea I would want to do it in a pan but I don't have one big enough to hold that much roux.
then how are you going to cook 6 gallons of gumbo?
Also, that seems like a lot of roux for only 6 gallons of soup. Are you using 8 cups of flour and 8 cups of oil or just 4 and 4?
For the last year or so I have been cooking my roux using high heat like Prudhomme suggest and I'll never do it any other way. I can get a dark roux in under 10 minutes.
1
Posted on 4/16/15 at 11:14 am to 8thyearsenior
quote:
then how are you going to cook 6 gallons of gumbo?
I have a bigger pot for the gumbo. I was talking about a pot for the roux
As far as that size roux I just took the ratios for my home gumbo and that's how I came up with that amount.
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