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Started By
Message
About premade roux
Posted on 2/9/19 at 6:49 pm
Posted on 2/9/19 at 6:49 pm
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
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
14
Posted on 2/9/19 at 7:12 pm to joeleblanc
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. 
Posted on 2/9/19 at 7:22 pm to VOR
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.
No one can tell the difference in a premade roux. And usually premade isn't as oily.
Posted on 2/9/19 at 7:29 pm to VOR
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
Posted on 2/9/19 at 7:32 pm to fightin tigers
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.
Posted on 2/9/19 at 7:33 pm to Kim Jong Ir
quote:
Roux is oil and flour.
I'm waiting for someone to bring up temperature and molecular bonding now.
Posted on 2/9/19 at 7:36 pm to VOR
You can make a decent gumbo out of premade roux but it simply can’t compare with one that is meticulously slaved over.
Posted on 2/9/19 at 7:37 pm to fightin tigers
quote:
No one can tell the difference in a premade roux
bullshite. You put the right ingredients and time into a proper roux and it definitely makes a difference
Posted on 2/9/19 at 7:38 pm to fr33manator
quote:
You put the right ingredients
Got that special flour, eh
Posted on 2/9/19 at 7:40 pm to notiger1997
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.
Posted on 2/9/19 at 7:41 pm to Kim Jong Ir
Or he got the light roux.
Posted on 2/9/19 at 7:42 pm to Kim Jong Ir
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 2/9/19 at 7:46 pm
Posted on 2/9/19 at 7:53 pm to fr33manator
Bwahhhhh. BS
This post was edited on 2/9/19 at 7:59 pm
Posted on 2/9/19 at 8:02 pm to fightin tigers
Bacon grease. Duck fat. Goose grease.
Definitely make a difference
Definitely make a difference
Posted on 2/9/19 at 8:06 pm to fightin tigers
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
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
Posted on 2/9/19 at 8:14 pm to fr33manator
Fried chicken grease FTW!
Posted on 2/9/19 at 8:25 pm to fr33manator
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 2/9/19 at 8:26 pm
Posted on 2/9/19 at 8:35 pm to fightin tigers
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.
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