- 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: How do you make your roux?
Posted on 1/21/25 at 8:32 pm to geauxpurple
Posted on 1/21/25 at 8:32 pm to geauxpurple
quote:
Put the fire on low and stir with a wooden spoon for at least 45 minutes.
This is too long. 20 minutes tops.
0
Posted on 1/21/25 at 8:35 pm to lsushelly
quote:
disagree on the jar roux. Made a gumbo today with Savoy and have a few times in the past. It’s just not as good as a home made roux
This is BS. Flour and oil is flour and oil. Jar roux doesn't taste different.
Posted on 1/21/25 at 10:48 pm to saintsfan1977
It tastes different to me due to the types of oil I assume. It’s not bad but not nearly as good as my gumbo.
Posted on 1/22/25 at 6:51 am to saintsfan1977
That’s your opinion and that’s fine but my roux tastes better than savoys. To be fair that’s the only brand I’ve tried. Might give others a try
Posted on 1/22/25 at 9:29 am to Tiger328
-Get out my black iron skillet
-Turn the fire on med high
-Add 2 cups of oil, avocado, vegetable or canola
-Let it get hot
-Add my flour a little at a time, 2 cups in total
-Whisk in a little at time, when it stops foaming add a little more
-Once all your flour is incorporated switch to a wooden spoon and don't stop stirring
-When its a tad color than what I want it (normally a little darker than a paper bag) I turn it off
-Keep stirring for an additional 5-10 minutes and it will still get a little darker
Takes me about 12-15 minutes.
-Turn the fire on med high
-Add 2 cups of oil, avocado, vegetable or canola
-Let it get hot
-Add my flour a little at a time, 2 cups in total
-Whisk in a little at time, when it stops foaming add a little more
-Once all your flour is incorporated switch to a wooden spoon and don't stop stirring
-When its a tad color than what I want it (normally a little darker than a paper bag) I turn it off
-Keep stirring for an additional 5-10 minutes and it will still get a little darker
Takes me about 12-15 minutes.
Posted on 1/22/25 at 9:36 am to lsushelly
quote:
That’s your opinion and that’s fine but my roux tastes better than savoys
It's not opinion. We're talking about flour and oil. Unless you using a different oil like bacon grease or avacodo etc, it can't taste better. It can taste different depending on consistency and color but homemade doesn't make a gumbo better. Stirring a pot or spooning a jar the results are the same.
It's like saying oven roux taste better than stove roux
This post was edited on 1/22/25 at 9:39 am
Posted on 1/22/25 at 12:57 pm to saintsfan1977
quote:
Unless you using a different oil like bacon grease or avacodo etc, it can't taste better
Well there you go. You just blew your absurd "argument" out of the water. Yet you're too fricking stupid to realize it. Making a roux with better fats produces a better product.
But sure, if you use Vegetable Oil [Cottonseed, Corn or Rice Oil (Antioxidant {TBHQ & Citric Acid})], and Hydrogenated Palm Oil in your roux, then you won't be able to tell the difference between it and Savois. Because that's exactly what they use.
Posted on 1/22/25 at 2:57 pm to MobileJosh
quote:
Well there you go. You just blew your absurd "argument" out of the water. Yet you're too fricking stupid to realize it. Making a roux with better fats produces a better product.
We were discussing jar roux, you dumb frick.
I'll give you flour and vegetable oil and I want you to make it taste better than the shite in a jar. I'll bet any amount you can't.
This post was edited on 1/22/25 at 3:01 pm
Posted on 1/22/25 at 3:09 pm to saintsfan1977
My bad Corky. I didn't realize you actually were retarded. Carry on.
Posted on 1/22/25 at 3:11 pm to Sterling Archer
quote:
I microwaved it for the first time last night. Can’t tell the difference and only took about 10min to get the perfect color
I was hesitant to try the oven method for a long time. Eventually, I tried it and quickly came to the realization that I had wasted a lot of time making it the traditional way. I won't be so hard headed about trying the microwave method.
Posted on 1/22/25 at 3:15 pm to saintsfan1977
quote:
I'll give you flour and vegetable oil and I want you to make it taste better than the shite in a jar. I'll bet any amount you can't.
I don't use vegetable oil. I use peanut oil that I've fried the chicken in that goes in the gumbo. I also season the flour used to make the roux. It's much better than roux in a jar, but there's nothing wrong with using jarred roux if you like it. I don't care for the taste, as I've said, likely due to the oils used.
Posted on 1/22/25 at 3:38 pm to AUHighPlainsDrifter
Just make sure you use a Pyrex glass!
Posted on 1/22/25 at 4:28 pm to Sterling Archer
On a side note. How long are yall comfortable with leftover gumbo in the fridge before you need to freeze?
Posted on 1/22/25 at 4:32 pm to lsushelly
A Saturday gumbo usually gets froze Wed-Thursday for us. So 4-5 days
This post was edited on 1/22/25 at 4:33 pm
Posted on 1/22/25 at 4:38 pm to lsushelly
quote:
On a side note. How long are yall comfortable with leftover gumbo in the fridge before you need to freeze?
I usually get it done by no longer than 3 days, mainly because I want the big pots out of the fridge. I'll keep out a bit if someone still wants to eat it.
Posted on 1/22/25 at 5:04 pm to lsushelly
3 days max if it has seafood in it. A few days longer for other meats.
This post was edited on 1/22/25 at 5:18 pm
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News