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Started By
Message
Best bottled Roux?
Posted on 10/28/14 at 9:15 pm
Posted on 10/28/14 at 9:15 pm
I know this might be sacrilegious to some but I'm looking for a good bottled/pre made roux for quick gumbos. Thoughts?
9
Posted on 10/28/14 at 9:19 pm to TigerFan244
Kary's if you have to use store bought.
Posted on 10/28/14 at 9:21 pm to DocHolliday1964
quote:
Kary's
Posted on 10/28/14 at 11:20 pm to TigerFan244
Defintly Karys dark.
Posted on 10/29/14 at 2:55 am to TigerFan244
If you have to have it quick, a microwave roux is still far better tasting than bottled roux.
Posted on 10/29/14 at 7:50 am to TigerFan244
Kary's
Posted on 10/29/14 at 8:17 am to TigerFan244
quote:
quick gumbos
What?
I think I'd resort to frozen gumbo if it had to be quick.
Posted on 10/29/14 at 8:53 am to TigerFan244
Kary's dark-the other brands don't come close
Posted on 10/29/14 at 8:55 am to TIGERFANZZ
Richard's has no preservatives, unlike some of the other brands (which have BHT or other things).
Posted on 10/29/14 at 9:21 am to DocHolliday1964
quote:
Kary's
Posted on 10/29/14 at 9:27 am to TigerFan244
I can't tell a lick of difference between Kary's dark or Richards dark... or much difference in either of the above and homemade. Maybe my palate is broke.
Posted on 10/29/14 at 10:16 am to LSUballs
None.
Posted on 10/29/14 at 10:33 am to LSUballs
My objection to bottled is the rancid oil odor when you open it. I've never tasted it in the finished product, but I'm worried about it. I usually make oven rouxs in large volume and refrigerate it for quick use. I dont get the rancid smell then regardless of how long I store it.
This post was edited on 10/29/14 at 10:34 am
Posted on 10/29/14 at 1:29 pm to TigerFan244
Flower and oil can only be "cooked" so well. Its 6 to 1 which ever you pick. Be ready for the "real chefs" to tell you to make your own 
Posted on 10/29/14 at 4:20 pm to CoachChappy
Not a "real chef" but it doesn't take a lot of time to make a roux, get take out gumbo if you don't have time to make one.
Posted on 10/29/14 at 6:35 pm to TigerFan244
savoie's powdered roux is good if you are not looking for a dark roux. you could also get a cast iron pot or skillet and brown some flour. i rather powdered roux myself if i don't have time to make my own roux.
This post was edited on 10/29/14 at 6:40 pm
Posted on 10/29/14 at 6:55 pm to LSUballs
quote:i bet you can cook one of each and no one on this board could tell which was which.
I can't tell a lick of difference between Kary's dark or Richards dark... or much difference in either of the above and homemade. Maybe my palate is broke.
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