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re: Big oven roux questions
Posted on 4/16/15 at 12:21 pm to LSUTygerFan
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.
1
Posted on 4/16/15 at 1:11 pm to Gris Gris
So, I'm doing it backwards adding the stock to the roux?
I followed the steps in this thread LINK
A few times and finally got it to come out pretty good. But, I never thought to add the roux to the stock.
I've seen people at our tailgate make as much as 40 gallons of gumbo. They always seem to start with making the roux in the big pot and add the trinity and stock to that.
Then I got the tip to add the stock slowly and it made me wonder how you would do that on a much larger scale.
I followed the steps in this thread LINK
A few times and finally got it to come out pretty good. But, I never thought to add the roux to the stock.
I've seen people at our tailgate make as much as 40 gallons of gumbo. They always seem to start with making the roux in the big pot and add the trinity and stock to that.
Then I got the tip to add the stock slowly and it made me wonder how you would do that on a much larger scale.
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