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Started By
Message
a question about roux
Posted on 12/27/19 at 5:17 pm
Posted on 12/27/19 at 5:17 pm
I realize there have been tons of discussions about making a roux, but a specific, very basic question occurred to me recently. I was watching a cooking demonstration on tv recently, and the
woman doing the cooking was preparing a roux. I can't remember who it was right now, but she wasn't an amateur off of the street. She talked about the importance of keeping an eye on the pan, BUT she also suggested that it was cool to use higher heat in order to speed things along. I've always been careful to use medium to low heat in order to avoid burning. So what are the opinions here? Is a higher heat okay, as long as you keep stirring and watch what's going on? I know I'm probably over-thinking the issue. so sue me.
woman doing the cooking was preparing a roux. I can't remember who it was right now, but she wasn't an amateur off of the street. She talked about the importance of keeping an eye on the pan, BUT she also suggested that it was cool to use higher heat in order to speed things along. I've always been careful to use medium to low heat in order to avoid burning. So what are the opinions here? Is a higher heat okay, as long as you keep stirring and watch what's going on? I know I'm probably over-thinking the issue. so sue me.
9
Posted on 12/27/19 at 5:22 pm to VOR
Dear Friend,
I use a low heat. It takes longer, but I believe gives a better final result.
Sincerely,
TulaneLSU
I use a low heat. It takes longer, but I believe gives a better final result.
Sincerely,
TulaneLSU
Posted on 12/27/19 at 5:28 pm to VOR
I use high heat. You just need to keep it moving. There are many ways to get to Memphis. Choose what works best for you.
Posted on 12/27/19 at 5:32 pm to VOR
Low and slow
Posted on 12/27/19 at 5:33 pm to VOR
I use medium-high heat and can be done in less than 5 minutes.
Posted on 12/27/19 at 5:53 pm to Trout Bandit
Same. Get the oil hot, add flour and stir like a madman.
Posted on 12/27/19 at 6:24 pm to VOR
I did a roux in the oven at 425* for 45 min stirring every 10 min. Came out dark chocolate. Easier than stove top for me.
Posted on 12/27/19 at 6:48 pm to VOR
Paul Prudehomme's roux takes 5 minutes. You just have to be brave. It's not that hard.
Even if you waste 5 minutes messing up, you've only wasted 5 minutes.
Even if you waste 5 minutes messing up, you've only wasted 5 minutes.
Posted on 12/27/19 at 6:54 pm to VOR
High heat, as long as you’re using an oil with a higher smoke point (like peanut oil).
Posted on 12/27/19 at 10:10 pm to VOR
I start it out high and then move heat up and down or cast iron on off the heat. It takes me 10-15 minutes to make a dark roux less for peanut butter colored.
This was about 15 minutes and is my jarred roux.
This was about 15 minutes and is my jarred roux.
Posted on 12/27/19 at 10:39 pm to VOR
quote:
Is a higher heat okay, as long as you keep stirring and watch what's going on?
Absolutely. But, remember that the attention you pay to a roux you cook slower over 45 minutes is the same amount of attention that must be paid to a high heat quick roux. Black specks happen instantly under high heat, so it's 5 to 10 minutes of absolute concentration instead of 45 minutes of kinda close concentration, but you can take time to yell at your kids for 15 seconds and get away with it.
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