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Message
re: About premade roux
Posted on 2/12/19 at 5:22 am to dsides
Posted on 2/12/19 at 5:22 am to dsides
quote:
If you are focused on the roux flavor making your dish you are focused on the wrong components
Uh what? The roux adds essential flavor to the gumbo. It's the whole reason you cook it so dark.
If it was just a thickener, you'd cook it for 30 seconds and then add it in.
1
Posted on 2/12/19 at 9:06 am to TH03
quote:
Uh what? The roux adds essential flavor to the gumbo. It's the whole reason you cook it so dark.
I guess my point is it’s a simple process with two ingredients and no shame in using a jar roux vs making your own from time to time.
If I’m pressed for time I’d rather cut time on the roux and focus on the other conponents.
To each his own I guess.
This post was edited on 2/12/19 at 9:08 am
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