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Best way to store pre made roux?
Posted on 11/9/22 at 8:55 pm
Posted on 11/9/22 at 8:55 pm
Have a gumbo cook off Saturday and due to it being 4+gallons and a 3 hour cook time I was thinking about just cooking roux Friday night (5cups flour/4-4.5cups oil) so I can save time. What’s the best way to store this with vegetables? Ziplock?
Or should I just break down and use jar roux Saturday morning, heat up to darken and go at it from there?
Or should I just break down and use jar roux Saturday morning, heat up to darken and go at it from there?
3
Posted on 11/9/22 at 9:05 pm to SwampBooty
Glass jar
Posted on 11/9/22 at 9:22 pm to SwampBooty
Let it cool and then place it in a glass container. I’ve always been told as long as it has oil on top, it will stay good. Not sure the science behind that, but in theory, it makes sense. I’d let it sit an hour and see if any oil rises to the top. Add a thin layer if needed to cover the top.
Posted on 11/9/22 at 9:23 pm to SixthAndBarone
Ok thank you I may try that. Not sure if a Pyrex dish or mason jar(s) will be better or easier to cool
Posted on 11/9/22 at 9:29 pm to SwampBooty
Pyrex will be easier to get out when ready to use. Mason jars are better if you fill them up with a thin layer of oil since they would need less oil on top and you can seal them. But for a day, I’d have no problem with Pyrex.
Posted on 11/9/22 at 9:32 pm to SixthAndBarone
Yeahh may just go the mason jar route just to be safe then. Thank you!
Posted on 11/9/22 at 11:28 pm to SwampBooty
In a jar with a Kary’s label on it.
Posted on 11/9/22 at 11:32 pm to SwampBooty
Mason jar will be better for storage, transport, & use due to the screw top lid and small footprint.
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