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Witnessed a guy make a dark roux in about 5 min
Posted on 1/4/16 at 2:54 pm
Posted on 1/4/16 at 2:54 pm
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
Posted on 1/4/16 at 2:57 pm to GeauxGoose
Paul Prudhomme cooked his roux over high heat pretty quickly. I've done it when it's been a pretty small roux. I don't do it with a large one, generally. I might start one on high heat, but I lower the heat as it starts to darken to make sure it's even.
Posted on 1/4/16 at 2:57 pm to GeauxGoose
Yep, working with a non stick pan makes this 1000x easier.
Huge key is not to have any material that can burn. Oil and flour only.
Also, higher the smoke point the better.
Huge key is not to have any material that can burn. Oil and flour only.
Also, higher the smoke point the better.
Posted on 1/4/16 at 2:57 pm to GeauxGoose
Paul Prudhomme has videos on how to do this.
Posted on 1/4/16 at 2:58 pm to GeauxGoose
That's the only roux I make. As the color gets darker you can lower your heat to slow the process down some. Never takes longer than 5 minutes to get it where I want it.
Posted on 1/4/16 at 2:59 pm to GeauxGoose
i got there in about 12 minutes recently. i was pretty nervous but kept the heat at medium high for the majority of the time
Posted on 1/4/16 at 3:07 pm to GeauxGoose
I make mine this way and it takes about 15 minutes. If you try it, I would definitely invest in a long spoon if you know whats good for you.
Posted on 1/4/16 at 3:10 pm to GeauxGoose
Always the highest heat the stove has got until near the end, and I pre heat my oil too before adding flour. I like my flour to sizzle when I drop it in the grease like I'm frying chicken. Lol
Posted on 1/4/16 at 3:21 pm to GeauxGoose
Trout Bandit taught me this technique and it's all I use. If you do burn it, no big deal. Flour and oil are cheap. And you can screw it up more than a few times and still save time over slaving in front of a hot pot forever.
Posted on 1/4/16 at 3:23 pm to GeauxGoose
I mean I guess you could, but I'd rather slow stir to just make sure I get it right the first time.
Posted on 1/4/16 at 3:38 pm to GeauxGoose
I've seen my mother in law do it.
Here she is, bitch is nuts:
Here she is, bitch is nuts:
This post was edited on 1/4/16 at 3:40 pm
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 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 1/5/16 at 12:45 pm to GeauxGoose
Dammit ! i've just gotten it down to 20 minutes.
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