re: Are you a Roux snob?

It freezes great. I don't know that I've made one quite as large as 22 cups. I usually have to use two skillets for the big ones and make those one at time. I think I made a 16 cup in one pot in the oven. Took nearly all day as I was doing it on 350 at the time. I've been turning the heat up to at least 375 to hurry it along, but it literally takes hours for big roux. I just plan ahead for those in the oven. When I ran errands while one was cooking and then took a 2 hour call that distracted me, I think it was 4 hours from one stir to the next and all was well.

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I make my own cause I use different shades of roux for different dishes

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This is one reason I make my own, plus I like making it and when I do make it I always make about two quarts so my icebox always has roux in it. No need to buy it plus it's cheaper to make it myself.

And most of the time when I use the one in the icebox I'm still making roux.

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ok...so I have always made my own roux...but I am thinking of giving the jar roux a shot...and I hear people are making it in the microwave...thoughts?

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My thoughts are that people are paying way way way too much attention to one little element of slow cooking in browning flour and often times ignoring much more important things they shortcut that could add much more flavor and put their food over the top by doing so. Those are my thoughts.

I have used jar roux.. once maybe twice for a gumbo for some reason, I don't remember why.

It was not bad, just flour and roux, but if I remember right they use soybean oil which gave it a slightly different taste than my normal roux.

I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.

I made a pretty damn good roux yesterday

:sigh:

If only Gris had been as interested in cooking as belittling me . . .

I gave up browning flour in oil years ago. I just buy flour that's pre-browned. Heat some oil, toss in the flour, instant roux. Perfect every time. Also, with pre-browned flour, you can make a gumbo without any oil. Not my style though.

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I have done microwave roux on occasion, but not for something like a gumbo, it won't get dark enough with out burning.

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Not true at all. I've got a roux almost black int he microwave without burning. You just have to reduce your microwave time. I start out at like 1.5 minutes, then stir, then 1.25 minutes, stir, and go down in increments. You can get it very dark.

Every year we have an employee that makes it at night in the lab breakroom. Stinks up the entire lab. He says he makes it the "right" cajun-way. Dont know what that means but he doesn't do any work that night.

heres my problem...I always go with 1:1 flour:oil...how much jar roux would I use?