- 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: Are you a Roux snob?
Posted on 9/10/14 at 1:13 pm to Count Chocula
Posted on 9/10/14 at 1:13 pm to Count Chocula
quote:
But just beat UL-L-Breaux Bridge this week, pleaseeeeeeeeeeeeeeeeeeeeeeeeeee! I gotta live in Laffy and if UL-L-Breaux Bridge wins, it will be their first ever victory over an SEC school and I'll have to pack up and leave.
No. You probably need a vacation. I hope the RC's wear their candy asses out.
1
Posted on 9/10/14 at 1:18 pm to OTIS2
quote:
No. You probably need a vacation. I hope the RC's wear their candy asses out.
Me too. And I have no affiliation with ULL.
Posted on 9/10/14 at 1:21 pm to LouisianaLady
That game is a win-win for me.
One of them will lose.
One of them will lose.
Posted on 9/10/14 at 1:22 pm to mpar98
Hell no I'm not
Posted on 9/10/14 at 1:24 pm to mpar98
Yea, no. I use jar roux practically every time I need it.
This post was edited on 9/10/14 at 1:25 pm
Posted on 9/10/14 at 1:26 pm to LouisianaLady
quote:Otis was saying he wanted the RC's (Rajun Cajuns) to wear out "Ole Miss". I think you got that wrong.
Me too. And I have no affiliation with ULL.
Posted on 9/10/14 at 1:29 pm to Count Chocula
No, I was agreeing with him. I would like to see the Rajun Cajuns do well.
Posted on 9/10/14 at 1:31 pm to rouxgaroux
quote:
I never tried the oven method. How is that done?
Here's a thread on it. There have been several and you can probably find more in a search.
LINK
I've done it in a cast iron skillet and a le creuset pot when I wanted to make a lot in one pot rather than two deep cast iron frying skillets. I think I may have made one in a magnalite pot once. All of them have been terrific. A big roux takes a very long time in the oven, though, but that's fine with me because it takes a long time on the stovetop and I get tired of sitting on a stool stirring it even if I'm making the quick high heat roux. I've showered, dried my hair, put on makeup, gotten dressed and run a bunch of errands while a big roux was in the oven. Then, returned to chop veggies, chicken and sausage. Had the stock going while it was baking, as well. I left it in the oven overnight and reheated it in the oven the next day before I put it back on the stove to add the trinity. Worked like a charm.
Posted on 9/10/14 at 1:45 pm to gmrkr5
quote:
the jar'd roux doesnt have enough oil in it that will allow it to "melt".
..... add..... oil??
Posted on 9/10/14 at 1:51 pm to mpar98
nope, but GF is.
Posted on 9/10/14 at 2:09 pm to mpar98
I make my own cause I use different shades of roux for different dishes
Posted on 9/10/14 at 2:16 pm to yellowfin
quote:
I make my own cause I use different shades of roux for different dishes
Damn showoff.
Posted on 9/10/14 at 2:45 pm to Tigertown in ATL
i also use butter for an Etouffee roux or duck fat for gumbo....lard for backbone stew
Posted on 9/10/14 at 2:55 pm to rouxgaroux
quote:
I never tried the oven method. How is that done?
Oven = 350 degF.
Cast iron pot with 1:1 flour and oil (I do 1 cup each)
Whisk it together and stick in the oven uncovered for 90 minutes, stirring every 30 minutes. I can do other things while the roux is going, and I love the homemade roux smell.
I never had good luck doing it on a stove top.
Posted on 9/10/14 at 3:07 pm to LouisianaLady
quote:From one LSU graduate to another - and me living in Laffy......
I would like to see the Rajun Cajuns do well.
No, no you really don't!
This post was edited on 9/10/14 at 3:08 pm
Posted on 9/10/14 at 3:34 pm to LouisianaLady
quote:
I would like to see the Rajun Cajuns do well.
They can beat Ole Miss and that's fine. I don't care that they do well after that, though, and particularly not in baseball, especially after that debacle at LSU last Spring. Them winning was misery. Misery. Still is.
This post was edited on 9/10/14 at 3:35 pm
Posted on 9/10/14 at 4:32 pm to mpar98
I let Kary make all my roux, he's even nice enough to put it in a jar for me. Nothing against making a roux; done it a million times but I'd rather spend more time on the raw ingredients that affect the taste of my gumbo or fricassee more than the taste of homemade vs jar roux.
This post was edited on 9/10/14 at 4:35 pm
Posted on 9/10/14 at 4:41 pm to TIGERFANZZ
Dang gris u leave it In there for hrs? how big of a roux do you cook?
Posted on 9/10/14 at 4:51 pm to rouxgaroux
Well, I make at least about 5 gallons at time, so the roux is pretty big. I freeze a lot of it for eating here, gifts etc... Someone always wants some gumbo. I'm never without.
Posted on 9/10/14 at 4:56 pm to gmrkr5
quote:
believe me i've tried. the jar'd roux doesnt have enough oil in it that will allow it to "melt". you end up with a burned roux/flour mess
take the lid off. put in microwave for about 30 seconds..softens it up to be able to spoon it out
Page 3 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News