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Roux Method Poll and Post
Posted on 2/6/21 at 7:39 pm
Posted on 2/6/21 at 7:39 pm
Fast or slow?
F or S , then explain your method if you wish.
F or S , then explain your method if you wish.
12
Posted on 2/6/21 at 7:40 pm to OTIS2
Oven roux with chicken stock
Posted on 2/6/21 at 7:41 pm to OTIS2
F. Prudhomme method....peanut butter roux in 6 minutes. Dark chocolate in 10.
Posted on 2/6/21 at 7:43 pm to OTIS2
Fast. Have your trinity cut up and ready to cook. Heat oil on high until it starts smoking. Add flour and whisk to combine. Drop temp to Med/High and continue stirring it. Don't stop. Adjust temp higher or lower as needed but it should get to the right color within 3-5 minutes. Add vegetables and stir to cool it off and stop the roux from burning.
Posted on 2/6/21 at 7:53 pm to OTIS2
This afternoon. About ten minutes. I like to sip while stirring the roux. It’s done when my glass is empty. :)
Posted on 2/6/21 at 10:03 pm to OTIS2
Fast
Posted on 2/6/21 at 10:08 pm to OTIS2
Jar
Posted on 2/7/21 at 10:50 am to OTIS2
A few posters here convinced me awhile back to try Richards and I haven’t made a roux since 
Posted on 2/7/21 at 10:53 am to OTIS2
I rarely make a small amount of roux, so some years back, I started the oven method which I would deem as "slow" or "slower".
I used to do the fast PP method, but it still wasn't that fast with a large roux. It's a fine method, though.
I used to do the fast PP method, but it still wasn't that fast with a large roux. It's a fine method, though.
Posted on 2/7/21 at 11:11 am to OTIS2
I’m more of a medium. Takes about 10-15 minutes I guess. I start on high the adjust up and down or even pulling off the heat if its too hot. But I normally make about a half gallon at a time. Rarely do I make a roux then put my trinity it.
Made this one in a big magnalite saute pan. All I had handy I guess.
Its really why I dont buy the jarred. I always have jarred on hand because I just make a big one then use as needed.
Made this one in a big magnalite saute pan. All I had handy I guess.
Its really why I dont buy the jarred. I always have jarred on hand because I just make a big one then use as needed.
Posted on 2/7/21 at 12:29 pm to OTIS2
Depends on what I'm doing with it. For most things slow. For a few family recipes I actually do a dry roux, browning flour in a dry skillet. It's not easy to get right.
Posted on 2/8/21 at 12:57 pm to OTIS2
Karys jar, I always burn myself otherwise. Need to try the oven roux
Posted on 2/8/21 at 1:16 pm to OTIS2
I make 8-12 cups at a time and ladle it into muffin pans as I go. I start medium and slow down as the volume decreases.
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