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re: Big oven roux questions
Posted on 4/16/15 at 11:15 am to Gris Gris
Posted on 4/16/15 at 11:15 am to Gris Gris
I have a related question.
I've never made a roux ahead of time like this. Normally I make the roux, add the trinity to the hot roux and stir for a few minutes, transfer that to the gumbo pot and add the broth.
I've learned from here to add the liquid a little bit at a time.
okay, make that 2 questions.
1: if you make the roux ahead of time, do you just heat it up and then add liquid a little at a time?
2: when making a gumbo as big as the OP, how do you add the liquid? seems like adding 6 gallons a little at a time would take a very long time.
I've never made a roux ahead of time like this. Normally I make the roux, add the trinity to the hot roux and stir for a few minutes, transfer that to the gumbo pot and add the broth.
I've learned from here to add the liquid a little bit at a time.
okay, make that 2 questions.
1: if you make the roux ahead of time, do you just heat it up and then add liquid a little at a time?
2: when making a gumbo as big as the OP, how do you add the liquid? seems like adding 6 gallons a little at a time would take a very long time.
2
Posted on 4/16/15 at 12:14 pm to LSUTygerFan
When I use roux from a jar, I heat the stock first and then add the roux. It will melt into the stock
This is similar to what you have so it should work
This is similar to what you have so it should work
Posted on 4/16/15 at 12:21 pm to LSUTygerFan
If I make roux ahead of time, I heat it up. I've already added the trinity most of the time, so all I need to do is heat it and start adding it slowly to my simmering stock. I have very rarely added stock to the roux before I've added the roux to the stock. The trinity has already provided some moisture to the roux.
If I make the roux ahead of time and need to reheat it, I usually do it in the oven so I don't have to spend time watching it and stirring a lot. I get an good even reheat without too much stirring. Works for me, but everyone has their preferences.
If I were using a jarred roux and I have tried it a few times long ago, I would add a little oil to the cast iron skillet because I find the jarred to be so thick. Then, I would add the roux and start to melt it and I would try to get it hot enough to add the onions to brown them a bit and then add the rest of the trinity, sauteing them just as I do with a homemade roux.
If I make the roux ahead of time and need to reheat it, I usually do it in the oven so I don't have to spend time watching it and stirring a lot. I get an good even reheat without too much stirring. Works for me, but everyone has their preferences.
If I were using a jarred roux and I have tried it a few times long ago, I would add a little oil to the cast iron skillet because I find the jarred to be so thick. Then, I would add the roux and start to melt it and I would try to get it hot enough to add the onions to brown them a bit and then add the rest of the trinity, sauteing them just as I do with a homemade roux.
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