Posted by
Message
VOR
New Orleans Pelicans Fan
Lap of Luxury
Member since Apr 2009
55566 posts

About premade roux
I don't have the full use of both hands right now, and my left leg is weak, making standing for an extended period difficult.

I say this so that I don't catch too much crap about possibly using roux from a jar to make gumbo. I can make a good roux when I'm at full strength, but I am having to take it a little easy for awhile.
I have a question about brands.

I used roux from a jar a couple of years ago, and I remember that the gumbo turned out fine, and people enjoyed it.

HOWEVER, I seem to remember that I used Kary's rather than Savoie's. Is that possible?

Sorry for the long post.

TIA



joeleblanc
Member since Jan 2012
2442 posts

re: About premade roux
They are all the same


tigerstripes
LSU Fan
Loranger, LA
Member since Aug 2006
266 posts

re: About premade roux
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.


fightin tigers
Downtown Prairieville
Member since Mar 2008
43306 posts

re: About premade roux
I find Kary's to be way better.

No one can tell the difference in a premade roux. And usually premade isn't as oily.


notiger1997
Metairie
Member since May 2009
40016 posts

re: About premade roux
I tried the Karys in the jar a while back. I followe md the directions and such and it came out really thin and light. Not all that flavorful either


Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
42666 posts
 Online 

re: About premade roux
quote:

I find Kary's to be way better.

No one can tell the difference in a premade roux. And usually premade isn't as oily.




Kary's is great. Roux is oil and flour. Premade is fine.


fightin tigers
Downtown Prairieville
Member since Mar 2008
43306 posts

re: About premade roux
quote:

Roux is oil and flour.


I'm waiting for someone to bring up temperature and molecular bonding now.


Replies (0)
Replies (0)
60
fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
82997 posts

re: About premade roux
You can make a decent gumbo out of premade roux but it simply can’t compare with one that is meticulously slaved over.


fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
82997 posts

re: About premade roux
quote:

No one can tell the difference in a premade roux



Bull shite. You put the right ingredients and time into a proper roux and it definitely makes a difference


fightin tigers
Downtown Prairieville
Member since Mar 2008
43306 posts

re: About premade roux
quote:

You put the right ingredients


Got that special flour, eh


TD SponsorTD Fan
USA
Member since 2001
Thank you for supporting our sponsors
Advertisement
Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
42666 posts
 Online 

re: About premade roux
quote:

I tried the Karys in the jar a while back. I followe md the directions and such and it came out really thin and light. Not all that flavorful either


You didn't use enough roux. If it was thin and light, you needed more roux.


fightin tigers
Downtown Prairieville
Member since Mar 2008
43306 posts

re: About premade roux
Or he got the light roux.


Replies (0)
Replies (0)
40
Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
12918 posts
 Online 

re: About premade roux
quote:

Premade is fine.


If you support sweatshops and child slavery!

Everybody knows they make them girls at Sacred Heart in Grand Coteau stir roux all day. Shameful, how they make that stuff.
This post was edited on 2/9 at 7:46 pm


Replies (0)
Replies (0)
92
joeleblanc
Member since Jan 2012
2442 posts

re: About premade roux
Bwahhhhh. BS
This post was edited on 2/9 at 7:59 pm


Replies (0)
Replies (0)
22
fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
82997 posts

re: About premade roux
Bacon grease. Duck fat. Goose grease.

Definitely make a difference


Replies (0)
Replies (0)
77
fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
82997 posts

re: About premade roux
Bacon grease,
Duck fat.
Goose grease.
If you can’t taste flavors maybe you should stick with jarred Roux. Probably should get your gumbo out of a box anyway


OTIS2
LSU Fan
NoLA
Member since Jul 2008
40866 posts
 Online 

re: About premade roux
Fried chicken grease FTW!


Replies (0)
Replies (0)
20
tigercross
Member since Feb 2008
2396 posts

re: About premade roux
Just do it in the oven, baw.


Replies (0)
Replies (0)
11
fightin tigers
Downtown Prairieville
Member since Mar 2008
43306 posts

re: About premade roux
quote:

Bacon grease,
Duck fat.
Goose grease


Bacon grease is terrible. Shouldn't be using it.

The other two have their place, but I wouldn't use them in something bold like a gumbo. Not everyone is big on bold gumbos that would cover up those flavors though.

For a straight forward roux, like the OP is speaking of, jarred is fine.
This post was edited on 2/9 at 8:26 pm


Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
42666 posts
 Online 

re: About premade roux
quote:

For a straight forward roux, like the OP is speaking of, jarred is fine.



Of course. The jarred stuff, Kary's in particular, is fine for a basic roux.


first pageprev pagePage 1 of 4next pagelast page

Back to top

logoFollow TigerDroppings for LSU Football News
Follow us on Twitter, Facebook and Instagram to get the latest updates on LSU Football and Recruiting.

FacebookTwitterInstagram