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Started By
Message
What is best roux in jar or box?
Posted on 12/14/18 at 10:32 am
Posted on 12/14/18 at 10:32 am
I have made my own roux for years. I am making a gumbo this weekend and crunches for time. I have used Ma’am PaPaul’s in box before and it was ok. I haven’t used the roux in jar before. Any insight or suggestions greatly appreciated.
10
Posted on 12/14/18 at 10:34 am to Rehage7
(no message)
Posted on 12/14/18 at 10:36 am to Rehage7
Recently there was a thread about this. Look it up in the search function and read the whole thread on this topic.
This post was edited on 12/14/18 at 2:18 pm
Posted on 12/14/18 at 10:37 am to NOLATiger71
Kary's
Posted on 12/14/18 at 10:38 am to Deep Purple Haze
You finally got to use that.
Posted on 12/14/18 at 11:11 am to Rehage7
quote:
Kary's
Posted on 12/14/18 at 11:34 am to Rehage7
Savoies (sp?) dark roux
Posted on 12/14/18 at 11:37 am to Rehage7
Karys.
Posted on 12/14/18 at 12:34 pm to Rehage7
Savoies was one of the first widely available jarred rouxs, but I prefer Karys today.
Posted on 12/14/18 at 1:41 pm to Rehage7
They all good. Pick whichever one is the cheapest
This post was edited on 12/14/18 at 1:53 pm
Posted on 12/14/18 at 2:01 pm to Rehage7
Posted on 12/14/18 at 2:08 pm to Rehage7
Kary’s is GOAT
Posted on 12/14/18 at 2:49 pm to t00f
quote:That pic is from my refrigerator.
You finally got to use that.
Posted on 12/14/18 at 3:08 pm to Rehage7
Kary on my wayward son
Posted on 12/14/18 at 3:33 pm to CBLSU316
quote:
Savoies
My favorite because it's not dry like Karys. Savoies will melt making sautéeing veggies easier.
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