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re: Witnessed a guy make a dark roux in about 5 min
Posted on 1/4/16 at 3:39 pm to GeauxGoose
Posted on 1/4/16 at 3:39 pm to GeauxGoose
quote:
This past sat while at my buddy's camp we walked to his neighbors camp and saw an older guy cook a dark roux in about 5 min. He told me he cooks it on HOF (high as frick) and con't to stir constantly at a fast pace. anyone else have success this way? All I've ever seen as far as directions go is it takes 45 min to do this
I've stated this many times in gumbo threads. Rouxs aren't supposed to take 45 minutes to make. I'd never make gumbo if it did. Here's how to make a quick roux per my experiences and from listening to John Folse one sunday afternoon about 3-4 years ago.
Heat your oil on medium high heat just until the oil reaches its smoke point. You'll know this because you'll begin to see a whiff of smoke come off of the oil. As soon as you see this, throw in your roux, and stir continuously for about 5-10 minutes until you get the roux the color you want, then add the vegetables. The veggies stops the roux from cooking. Continue stirring until the veggies get soft, then add in your stock.
I use a whisk to stir in my cast iron pot. When i add my veggies i switch to a wooden spoon.
That is it. A roux should never take 45 minutes to make. I don't care how your grandmother used to make it.
This post was edited on 1/4/16 at 3:41 pm
Posted on 1/4/16 at 3:40 pm to fightin tigers
quote:
Yep, working with a non stick pan makes this 1000x easier.
FYI: The Teflon coating on nonstick pans breaks down at over 500 degrees Fahrenheit, which is easy to get to on high heat. Be careful, unless you like toxic fumes and your roux to be laden with tasty carcinogens.
Posted on 1/4/16 at 3:42 pm to MightyYat
quote:
It's definitely not a method a greenhorn in the kitchen should attempt. Even seasoned cooks will frick up a roux pretty regularly.
i consider myself a pretty seasoned roux-maker... i cant control where molten oil/flour decides to go though.
ill stick to my 15min method
Posted on 1/4/16 at 3:43 pm to gmrkr5
quote:
im not trying to slosh cajun napalm on me because i gotta stir like a madman
Be very careful of this. You can still stir it on med high heat without stirring "like a madman". Stir simple and easy. I have a few burn marks on my arm from my 2 gumbos i made before new years.
Posted on 1/4/16 at 3:47 pm to BugAC
quote:
Be very careful of this. You can still stir it on med high heat without stirring "like a madman". Stir simple and easy. I have a few burn marks on my arm from my 2 gumbos i made before new years.
med-high is a 15 minute roux. id imagine you have to be on "high" for 5 minutes
Posted on 1/4/16 at 3:49 pm to gmrkr5
quote:
med-high is a 15 minute roux. id imagine you have to be on "high" for 5 minutes
Oh yeah, definitely. I wear a BBQ mitt when I'm first adding the flour.
Posted on 1/4/16 at 3:51 pm to ruzil
How fast are yall whipping it to get a completed product in 5 minutes?
Posted on 1/4/16 at 3:53 pm to Tiger Ryno
quote:
How fast are yall whipping it to get a completed product in 5 minutes?
It's just a steady pace. The high heat will do the rest.
Posted on 1/4/16 at 4:04 pm to MightyYat
Worried about flame up with oil burning on high?
Posted on 1/4/16 at 4:27 pm to ruzil
quote:
If you try it, I would definitely invest in a long spoon if you know whats good for you.
I second this notion. I've still got a hole in my hand from some aggressive stirring a month ago.
This post was edited on 1/4/16 at 4:28 pm
Posted on 1/4/16 at 4:33 pm to Tiger Ryno
No.
Once you see little black flecks in the roux, it's ruined. This happens pretty easily on high heat.
Once you see little black flecks in the roux, it's ruined. This happens pretty easily on high heat.
Posted on 1/4/16 at 4:37 pm to BRgetthenet
quote:
Here she is, bitch is nuts:
she has a nice full beard though
Posted on 1/4/16 at 4:43 pm to fightin tigers
That's assinclass' dream date.
Dude wants her bad.
Dude wants her bad.
Posted on 1/4/16 at 5:11 pm to BRgetthenet
i'll stick with the microwave.
with a 1yo rugrat constantly flying up to me and grabbing my leg i'm absolutely sure he and i would be scarred for life by now.
with a 1yo rugrat constantly flying up to me and grabbing my leg i'm absolutely sure he and i would be scarred for life by now.
Posted on 1/4/16 at 9:06 pm to GeauxGoose
I have done it once and I was sweating bullets as I stirred it. It came out fine but I am not sure I would chance it again.
Posted on 1/4/16 at 9:21 pm to BRgetthenet
I'll drop this knowledge here. The key is to have flour with as little moisture as possible.
If it's sizzling, that's not flour cooking. It's water boiling out.
If it's sizzling, that's not flour cooking. It's water boiling out.
This post was edited on 1/4/16 at 9:23 pm
Posted on 1/5/16 at 1:37 am to GregMaddux
I made my last one in 7 minutes. I started by frying the chicken in oil then drained the oil and poured back in 1/2 cup and cranked the heat to high.
Here it is 7 minutes later with veggies added
Here it is 7 minutes later with veggies added
Posted on 1/5/16 at 6:30 am to 8thyearsenior
You drag racers are putting in too much effort and taking too much risk.
Just mix the oil and flour and pop it into the oven. Stir two or three times until you get the desired color. Prep veggies, cut up meat, and drink beer while you wait.
Just mix the oil and flour and pop it into the oven. Stir two or three times until you get the desired color. Prep veggies, cut up meat, and drink beer while you wait.
Posted on 1/5/16 at 12:35 pm to StringedInstruments
I switched to pre-browned flour several years ago. Throw it into hot oil and you have instant roux. It can be as black as you want in less than 30 sec.
Posted on 1/5/16 at 12:45 pm to GeauxGoose
Dammit ! i've just gotten it down to 20 minutes.
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