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Started By
Message
re: About premade roux
Posted on 2/11/19 at 9:48 pm to fr33manator
Posted on 2/11/19 at 9:48 pm to fr33manator
quote:
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.
This and physical ability is what the OP was all about.
0
Posted on 2/11/19 at 10:07 pm to notiger1997
quote:
ot all that flavorful either
Flour and oil not supposed to have flavor. Or I should say not enough flavor to impact the overall dish.
This post was edited on 2/11/19 at 10:12 pm
Posted on 2/11/19 at 10:12 pm to dsides
quote:
Flour and oil not supposed to have flavor
quote:
Or I should say not enough flavor to impact the overall dish.
Again...completely wrong. Roux serves 2 purposes, flavor and consistency...if it didn’t what would be the point?
This post was edited on 2/11/19 at 10:14 pm
Posted on 2/11/19 at 10:16 pm to fr33manator
quote:
flavor and consistency...
I said nothing about consistency. If you are focused on the roux flavor making your dish you are focused on the wrong components
This post was edited on 2/11/19 at 10:17 pm
Posted on 2/12/19 at 5:22 am to dsides
quote:
If you are focused on the roux flavor making your dish you are focused on the wrong components
Uh what? The roux adds essential flavor to the gumbo. It's the whole reason you cook it so dark.
If it was just a thickener, you'd cook it for 30 seconds and then add it in.
Posted on 2/12/19 at 7:17 am to liz18lsu
quote:
Seriously, 350, a couple of hours, stir every so often.
Ummm hell nah
Posted on 2/12/19 at 9:06 am to TH03
quote:
Uh what? The roux adds essential flavor to the gumbo. It's the whole reason you cook it so dark.
I guess my point is it’s a simple process with two ingredients and no shame in using a jar roux vs making your own from time to time.
If I’m pressed for time I’d rather cut time on the roux and focus on the other conponents.
To each his own I guess.
This post was edited on 2/12/19 at 9:08 am
Posted on 2/12/19 at 9:46 am to Howyouluhdat
quote:
quote:
Seriously, 350, a couple of hours, stir every so often.
Ummm hell nah
You can up the heat to 375 or 400 and it takes less time. Really depends on how large a roux you're making. There's plenty to do while it's browning in the oven and you don't have to stir often at all. I forgot to stir one time for several hours. I was making one with 14 cups of fat and flour. Darkened evenly and was just fine. I got busy with some other things and forgot about it. Sometimes, I make it the night before and just leave it in the oven overnight. I warm it up again and then add the trinity. No issues.
Posted on 2/13/19 at 4:06 pm to Swine Spectator
quote:
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
hydrogenated fats are awful, and since my "event", I don't want to take chances.
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