- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: help with making a roux
Posted on 1/12/17 at 7:57 am to Gris Gris
Posted on 1/12/17 at 7:57 am to Gris Gris
Well I tried again last night and made I'm finally got my roux a nice brown color in ab 20 minutes. Unfortunately, I burnt it. I had my electric stove set on 7 and waited a minute or two too long and ended up burning it. It smelled like burnt popcorn and was smoking but thought I read that it was pretty close when I got to this point. Didn't really notice the black flakes until after I added trinity and water/chicken broth. I tried to save it but was quickly reminded you can't polish a turd. Now it has become a personal battle. My wife will think I've gone crazy but I'm gonna try it again tonight, for the third night in a row lol. I plan on trying the oven method as soon as I conquer the stove top method.
Do y'all always use a dark rough for both chicken and sausage and seafood gumbo or lighter roux for c & s and darker for seafood?
Just want to thank y'all again for all the insight. It's much appreciated
Do y'all always use a dark rough for both chicken and sausage and seafood gumbo or lighter roux for c & s and darker for seafood?
Just want to thank y'all again for all the insight. It's much appreciated
Popular
Back to top
Follow TigerDroppings for LSU Football News