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fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
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re: About premade roux
quote:

But if you are going to cook the tomatoes down into a red sauce, there is no difference.


A thousand dago grandmas just turned over in their graves.

I guess there are 2 schools of thought on stuff like this, the romantics and the pragmatists.

Both right in their own ways and never the Twain will meet.


t00f
New Orleans Saints Fan
Eating District Donuts in the zone
Member since Jul 2016
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re: About premade roux


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Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
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re: About premade roux


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fightin tigers
Downtown Prairieville
Member since Mar 2008
44468 posts

re: About premade roux
quote:


I guess there are 2 schools of thought on stuff like this, the romantics and the pragmatists.

Both right in their own ways and never the Twain will meet.


Do you grind down/mill your own flour for your roux?
This post was edited on 2/10 at 9:34 pm


fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
84934 posts
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re: About premade roux
I collect the choicest manure from Wagyu cattle, then mix it with river silt and volcanic soil to create the perfect bed to grow hand selected wheat seeds in.

Then I sing to them every day as they grow and water them with fresh spring water from a Himalayan glacier.

Then I harvest them with a scythe made of Damascus steel i’ve Forged myself. Then I mill the wheat using a mortar and pestle.


fightin tigers
Downtown Prairieville
Member since Mar 2008
44468 posts

re: About premade roux
quote:

Himalayan glacier.


I knew you didn't keep your purchases local. Yuppie.


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dnm3305
LSU Fan
Member since Feb 2009
12204 posts

re: About premade roux
quote:

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.


What's your fat source? There's a good chance you make your roux the same way that Kary's/Savoie's/Richard's makes theirs


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ssgtiger
Army Fan
Central
Member since Jan 2011
2867 posts

re: About premade roux
quote:

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




You mean flour and oil?



ssgtiger
Army Fan
Central
Member since Jan 2011
2867 posts

re: About premade roux
quote:

Considering we just won a championship with a bacon fat roux, i’d Say you don’t know shit


OK



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Pettifogger
Atlanta Braves Fan
Member since Feb 2012
53546 posts

re: About premade roux
F&D is so weirdly passive aggressive

who the frick downvotes the OP, you weirdos


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BRich
Old Metairie
Member since Aug 2017
463 posts

re: About premade roux
quote:

I collect the choicest manure from Wagyu cattle, then mix it with river silt and volcanic soil to create the perfect bed to grow hand selected wheat seeds in.

Then I sing to them every day as they grow and water them with fresh spring water from a Himalayan glacier.

Then I harvest them with a scythe made of Damascus steel i’ve Forged myself. Then I mill the wheat using a mortar and pestle.





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GynoSandberg
New Orleans Pelicans Fan
Member since Jan 2006
61476 posts

re: About premade roux
quote:

You mean flour and oil?



When making a roux at home, how many people reach for the soybean or palm oil? Because that’s what is found in most jarred rouxs. Soybean is a neutral oil and lends nothing to the flavor

The fat or oil used in the roux can take a gumbo to the next level. If you cared enough to do a taste test between jarred and say a peanut oil used for frying chicken, you’d notice a detectable difference


OTIS2
LSU Fan
NoLA
Member since Jul 2008
41280 posts
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re: About premade roux


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Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
39618 posts

re: About premade roux
quote:

When making a roux at home, how many people reach for the soybean or palm oil? Because that’s what is found in most jarred rouxs. Soybean is a neutral oil and lends nothing to the flavor

The fat or oil used in the roux can take a gumbo to the next level. If you cared enough to do a taste test between jarred and say a peanut oil used for frying chicken, you’d notice a detectable difference




This is what I've always said. Cottonseed oil is another oil I've seen listed on jarred roux. There's a difference in flavor to me, but what in the hell do I know!


fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
84934 posts
 Online 

re: About premade roux
Well you we must not know anything guys, because ft and others said roux is all the same just flour and oil.


I guess “bread” is all the same to them too.



Jambalaya 1
Member since Dec 2017
118 posts

re: About premade roux
In 2005 I advanced to the finals of the state gumbo cook off for the KC'S. I used Savoies roux. Follow the recipe and you can't go wrong. Where it says a Tbsp use a heaping Tbsp plus some. The roux has to boil for at least an hour, with the trinity. Use the dark roux.


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TH03
Iowa State Fan
Dallas
Member since Dec 2008
148246 posts
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re: About premade roux
quote:

just flour and oil.


It is.

quote:


I guess “bread” is all the same to them too


I'm not gonna sit here and act like you can't have different flavors in a roux, but this comparison is laughable.


fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
84934 posts
 Online 

re: About premade roux
quote:

just flour and oil. It is.



Answer one question though...is all oil the same?


There, and the cooking process itself, contains the nuance.

Suggesting that roux is “just oil and flour”, while technically correct, completely disregards all the other factors.

Ftr, i’ve Made a gumbo using jar roux before when there was no time to do it the traditional way, and it turned out fine. But that doesn’t mean it couldn’t have been better had I had the time and ingredients to do it properly


fightin tigers
Downtown Prairieville
Member since Mar 2008
44468 posts

re: About premade roux
quote:

because ft and others said roux is all the same just flour and oil


Admittedly, I'm not a world champion roux cooker.

I'm just a guy who makes a simple vegetable oil and flour roux 99.9% of the time.

Which, I am pretty sure is what the OP was looking for.
This post was edited on 2/11 at 9:36 pm


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TH03
Iowa State Fan
Dallas
Member since Dec 2008
148246 posts
 Online 

re: About premade roux
quote:

Answer one question though...is all oil the same?



No and I'm not saying it is.

It is however just fat and flour.

Ftr, I brown my sausage, add bacon grease, brown my chicken, add more grease, and make my roux with that. It pulls up the brown bits into the roux and makes it richer imo.


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