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re: explain to me why your roux tastes different
Posted on 1/30/13 at 2:35 pm to oldcharlie8
Posted on 1/30/13 at 2:35 pm to oldcharlie8
Kary's roux in ville platte is my go to.
0
Posted on 1/30/13 at 2:41 pm to oldcharlie8
Mom made roux with rendered chicken fat and turkey broth from the boiled Thanksgiving turkey carcass over the holidays.. Very flavorful.. The difference was the more distinct poultry flavor in the gumbo that I don't think you could achieve with a jarred roux..
That being said, I always have made gumbo with either Kary's or Savoi's.. never fails.
That being said, I always have made gumbo with either Kary's or Savoi's.. never fails.
This post was edited on 1/31/13 at 7:55 am
Posted on 1/30/13 at 2:42 pm to Party At LSU
quote:
Because most of my gumbos have duck in them, and I use rendered duck fat instead of oil. Yes, it's that big of a difference.
I have been using rendered duck fat too. It's awesome.
Posted on 1/30/13 at 2:50 pm to Catman88
quote:
Why does everyone act like it takes hours to make a good roux? Takes me a max of 10 min
One thing I never understood. Use the recipe out of Louisiana kitchen and be done in no time.
Posted on 1/30/13 at 2:50 pm to oldcharlie8
using jar roux changes the method i use to make gumbo. i prefer it the old fashioned way
Posted on 1/30/13 at 2:57 pm to oldcharlie8
quote:
i know that the ingredients are flour, oil, seasoning.
mine doesn't include seasoning
and I use different levels of darkness for cooking different things
I'll make roux with duck fat sometimes or butter
I like to have control of how it turns out
Posted on 1/30/13 at 3:05 pm to yellowfin
For chicken and andouille, I usually use the oil from frying the chicken first. Can't get that from a jar if roux.
Large rouxs take longer even if you use the higher heat PP method. Small rouxs, though, are made in a jiffy.
Large rouxs take longer even if you use the higher heat PP method. Small rouxs, though, are made in a jiffy.
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