- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: About premade roux
Posted on 2/9/19 at 8:38 pm to Kim Jong Ir
Posted on 2/9/19 at 8:38 pm to Kim Jong Ir
I thought everyone turned the heat up to 500 and made a roux in 3 minutes?
2
Posted on 2/9/19 at 8:41 pm to t00f
quote:
I thought everyone turned the heat up to 500 and made a roux in 3 minutes?
I make it in the microwave and go back in time.
Posted on 2/9/19 at 8:48 pm to t00f
quote:
I thought everyone turned the heat up to 500 and made a roux in 3 minutes?
That's how I make my unicorn fat roux. You peasants have probably never had the joy of a unicorn roux.
Posted on 2/9/19 at 8:49 pm to fightin tigers
Maybe its 2 minutes. Dark as a Sat night $300 BA stout.
Posted on 2/9/19 at 10:25 pm to VOR
To the OP: Jarred roux works and will thicken your gumbo.
However, I avoid it because it is hydrogenated to make it shelf stable and avoid turning rancid. Hydrogenated fats and oils are believed to strongly contribute to heart disease and high cholesterol.
I prefer to make my rouxs with a complimentary fat. I use butter to make roux for seafood gumbo, bisque, or etouffe'. I use bacon grease, lard, or chicken fat to make roux for most meat gumbos. I use duck fat for duck gumbo and tallow for gravies.
As they say: There are as many recipes for gumbo as there are cooks that make it.
However, I avoid it because it is hydrogenated to make it shelf stable and avoid turning rancid. Hydrogenated fats and oils are believed to strongly contribute to heart disease and high cholesterol.
I prefer to make my rouxs with a complimentary fat. I use butter to make roux for seafood gumbo, bisque, or etouffe'. I use bacon grease, lard, or chicken fat to make roux for most meat gumbos. I use duck fat for duck gumbo and tallow for gravies.
As they say: There are as many recipes for gumbo as there are cooks that make it.
Posted on 2/9/19 at 10:58 pm to VOR
I prefer Kary’s
Posted on 2/10/19 at 1:27 am to VOR
Oven roux needs very little tending. I think it would work for you so you could get the result you’re accustomed to.
Posted on 2/10/19 at 7:19 am to VOR
If it hasn't been said, oven roux. No fail, so easy
ETA - Others said it
Seriously, 350, a couple of hours, stir every so often. You can't mess it up and you get such a nice, flavorful, dark roux.
ETA - Others said it
Seriously, 350, a couple of hours, stir every so often. You can't mess it up and you get such a nice, flavorful, dark roux.
This post was edited on 2/10/19 at 7:22 am
Posted on 2/10/19 at 7:28 am to VOR
This is perfect for commie gumbo
Posted on 2/10/19 at 12:03 pm to VOR
If a person enjoys the process of making a roux, then they should absolutely make if from scratch.
However, most people don't have the time or inclination to do that nowadays...and almost no one can tell the difference between a gumbo made with pre-made roux versus home made.
One word of caution...if you buy pre-made, check the date on the jar, as some of it sits on the shelf for a good while during the summer and can get a bit of a rancid taste as the oil degrades.
However, most people don't have the time or inclination to do that nowadays...and almost no one can tell the difference between a gumbo made with pre-made roux versus home made.
One word of caution...if you buy pre-made, check the date on the jar, as some of it sits on the shelf for a good while during the summer and can get a bit of a rancid taste as the oil degrades.
Posted on 2/10/19 at 2:18 pm to VOR
Used Kary's powdered roux last night. Mix 1 cup of toasted flour with 2 cups of water and stir it until it is a smooth paste. Add it to the water/broth that is already in the pot and you are done making a roux that won't burn or break.
Let summer as usual.
Let summer as usual.
Posted on 2/10/19 at 7:22 pm to fightin tigers
quote:
Bacon grease is terrible. Shouldn't be using it.
Considering we just won a championship with a bacon fat roux, i’d Say you don’t know shite
Posted on 2/10/19 at 7:37 pm to fr33manator
I've won two chili cookoffs, I don't claim to make a good chili though.
Posted on 2/10/19 at 7:43 pm to fr33manator
Do you have a cookbook I could buy?
Posted on 2/10/19 at 8:17 pm to fightin tigers
You’re suggesting that all rouxs are the same. That’s simply untrue. There’s nothing inherently wrong with a jarred roux and you can make a damn good gumbo with it, but tnere’s An intangible quality to slaving over your own roux, being able to control the color, the flavors.
You sound like the sort of person who would get a thin ribeyes well done. I mean, it’s all
Just meat right?
You sound like the sort of person who would get a thin ribeyes well done. I mean, it’s all
Just meat right?
Posted on 2/10/19 at 8:51 pm to fr33manator
quote:
You’re suggesting that all rouxs are the same.
I didn't realize that there were people capable of misinterpreting that we were talking about a simple oil and flour roux. Also, I didn't realize roux royalty was on the board either.
quote:
You sound like the sort of person who would get a thin ribeyes well done. I mean, it’s all
Just meat right?
If I was going to grind it up to make meatballs to put in a red sauce spaghetti then I really don't see how the thickness matters.
Unless, you mean you eat roux as a stand alone like I do a steak.
This post was edited on 2/10/19 at 8:52 pm
Posted on 2/10/19 at 9:04 pm to fightin tigers
It’s probably mostly tradition. There might not be too much physical difference(aside from the preservatives and such) but it’s a bit like growing your own tomatoes versus buying them from the store.
Both are essentially the same thing but i’ll Be damned if the home grown just taste better somehow
Both are essentially the same thing but i’ll Be damned if the home grown just taste better somehow
Posted on 2/10/19 at 9:09 pm to fr33manator
quote:
It’s probably mostly tradition.
I drive 2 hours for my sausage.
I lose sleep making my stock.
I cry over my onions.
I sweat over my roux.
I skim the fat off of the top.
If you're eating my gumbo, I love ya. You can't jar that.
Posted on 2/10/19 at 9:14 pm to fr33manator
quote:
It’s probably mostly tradition. There might not be too much physical difference(aside from the preservatives and such) but it’s a bit like growing your own tomatoes versus buying them from the store.
Both are essentially the same thing but i’ll Be damned if the home grown just taste better somehow
But if you are going to cook the tomatoes down into a red sauce, there is no difference. I'm sure your rouxs are great, but that is not what the OP was talking about.
I hope everybody has a great week. First pitch is Friday.
Posted on 2/10/19 at 9:19 pm to Btrtigerfan
Thank you. It’s kind of the difference between making your own burgers and getting preseasoned and preformed ones.
A labor of love just tastes better. It’s like when you were sick and your grandma would make chicken noodle soup and make the noodles by hand.
“It’s just flour and eggs” some naysayers would opine, but there was Magic in that extra special effort she took.
A labor of love just tastes better. It’s like when you were sick and your grandma would make chicken noodle soup and make the noodles by hand.
“It’s just flour and eggs” some naysayers would opine, but there was Magic in that extra special effort she took.
This post was edited on 2/10/19 at 9:25 pm
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News