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Started By
Message
re: About premade roux
Posted on 2/10/19 at 9:24 pm to Kim Jong Ir
Posted on 2/10/19 at 9:24 pm to Kim Jong Ir
quote:
But if you are going to cook the tomatoes down into a red sauce, there is no difference.
A thousand dago grandmas just turned over in their graves.
I guess there are 2 schools of thought on stuff like this, the romantics and the pragmatists.
Both right in their own ways and never the Twain will meet.
2
Posted on 2/10/19 at 9:25 pm to fr33manator
My goto
Posted on 2/10/19 at 9:26 pm to fr33manator
Posted on 2/10/19 at 9:31 pm to fr33manator
quote:
I guess there are 2 schools of thought on stuff like this, the romantics and the pragmatists.
Both right in their own ways and never the Twain will meet.
Do you grind down/mill your own flour for your roux?
This post was edited on 2/10/19 at 9:34 pm
Posted on 2/10/19 at 9:51 pm to fightin tigers
I collect the choicest manure from Wagyu cattle, then mix it with river silt and volcanic soil to create the perfect bed to grow hand selected wheat seeds in.
Then I sing to them every day as they grow and water them with fresh spring water from a Himalayan glacier.
Then I harvest them with a scythe made of Damascus steel i’ve Forged myself. Then I mill the wheat using a mortar and pestle.
Then I sing to them every day as they grow and water them with fresh spring water from a Himalayan glacier.
Then I harvest them with a scythe made of Damascus steel i’ve Forged myself. Then I mill the wheat using a mortar and pestle.
Posted on 2/10/19 at 9:57 pm to fr33manator
quote:
Himalayan glacier.
I knew you didn't keep your purchases local. Yuppie.
Posted on 2/11/19 at 10:48 am to tigerstripes
quote:
In a jar well we tried it and doctored it and will never geaux there again. Threw at least a gallon in the bayou at the camp the next morning and heard the catfish meowing away at high speed.
What's your fat source? There's a good chance you make your roux the same way that Kary's/Savoie's/Richard's makes theirs
Posted on 2/11/19 at 12:46 pm to fr33manator
quote:
bullshite. You put the right ingredients and time into a proper roux and it definitely makes a difference
You mean flour and oil?
Posted on 2/11/19 at 12:50 pm to fr33manator
quote:
Considering we just won a championship with a bacon fat roux, i’d Say you don’t know shite
OK
Posted on 2/11/19 at 1:13 pm to VOR
F&D is so weirdly passive aggressive
who the frick downvotes the OP, you weirdos
who the frick downvotes the OP, you weirdos
Posted on 2/11/19 at 3:48 pm to fr33manator
quote:
I collect the choicest manure from Wagyu cattle, then mix it with river silt and volcanic soil to create the perfect bed to grow hand selected wheat seeds in.
Then I sing to them every day as they grow and water them with fresh spring water from a Himalayan glacier.
Then I harvest them with a scythe made of Damascus steel i’ve Forged myself. Then I mill the wheat using a mortar and pestle.
Posted on 2/11/19 at 4:39 pm to ssgtiger
quote:
You mean flour and oil?
When making a roux at home, how many people reach for the soybean or palm oil? Because that’s what is found in most jarred rouxs. Soybean is a neutral oil and lends nothing to the flavor
The fat or oil used in the roux can take a gumbo to the next level. If you cared enough to do a taste test between jarred and say a peanut oil used for frying chicken, you’d notice a detectable difference
Posted on 2/11/19 at 5:11 pm to GynoSandberg
Posted on 2/11/19 at 5:18 pm to GynoSandberg
quote:
When making a roux at home, how many people reach for the soybean or palm oil? Because that’s what is found in most jarred rouxs. Soybean is a neutral oil and lends nothing to the flavor
The fat or oil used in the roux can take a gumbo to the next level. If you cared enough to do a taste test between jarred and say a peanut oil used for frying chicken, you’d notice a detectable difference
This is what I've always said. Cottonseed oil is another oil I've seen listed on jarred roux. There's a difference in flavor to me, but what in the hell do I know!
Posted on 2/11/19 at 5:46 pm to Gris Gris
Well you we must not know anything guys, because ft and others said roux is all the same just flour and oil.
I guess “bread” is all the same to them too.
I guess “bread” is all the same to them too.
Posted on 2/11/19 at 7:19 pm to VOR
In 2005 I advanced to the finals of the state gumbo cook off for the KC'S. I used Savoies roux. Follow the recipe and you can't go wrong. Where it says a Tbsp use a heaping Tbsp plus some. The roux has to boil for at least an hour, with the trinity. Use the dark roux.
Posted on 2/11/19 at 7:20 pm to fr33manator
quote:
just flour and oil.
It is.
quote:
I guess “bread” is all the same to them too
I'm not gonna sit here and act like you can't have different flavors in a roux, but this comparison is laughable.
Posted on 2/11/19 at 8:01 pm to TH03
quote:
just flour and oil. It is.
Answer one question though...is all oil the same?
There, and the cooking process itself, contains the nuance.
Suggesting that roux is “just oil and flour”, while technically correct, completely disregards all the other factors.
Ftr, i’ve Made a gumbo using jar roux before when there was no time to do it the traditional way, and it turned out fine. But that doesn’t mean it couldn’t have been better had I had the time and ingredients to do it properly
Posted on 2/11/19 at 9:35 pm to fr33manator
quote:
because ft and others said roux is all the same just flour and oil
Admittedly, I'm not a world champion roux cooker.
I'm just a guy who makes a simple vegetable oil and flour roux 99.9% of the time.
Which, I am pretty sure is what the OP was looking for.
This post was edited on 2/11/19 at 9:36 pm
Posted on 2/11/19 at 9:48 pm to fr33manator
quote:
Answer one question though...is all oil the same?
No and I'm not saying it is.
It is however just fat and flour.
Ftr, I brown my sausage, add bacon grease, brown my chicken, add more grease, and make my roux with that. It pulls up the brown bits into the roux and makes it richer imo.
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