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re: How long does it take you to make a roux?
Posted on 11/11/22 at 4:26 pm to WigSplitta22
Posted on 11/11/22 at 4:26 pm to WigSplitta22
quote:
What i find humorous is making a roux for hours at a time when it takes 10 minutes
How big of a roux do you make in 10 minutes?
0
Posted on 11/11/22 at 4:56 pm to Ingeniero
Blond Roux- 7 minutes
All other dishes - 15-20 minutes.
Peanut butter color for me, never believed in the “gotta be dark” approach.
All other dishes - 15-20 minutes.
Peanut butter color for me, never believed in the “gotta be dark” approach.
Posted on 11/11/22 at 6:34 pm to Ingeniero
Big batch oven roux, once per year. 4-5 hours depending how dark I want it with minimal babysitting. Store it in mason jars possibly forever.
Posted on 11/11/22 at 7:00 pm to Ingeniero
I do bacon grease. It takes forever, but I like the process. I boil my chicken at the same time. It's an all-day thing. We could do it in 2 hours at the restaurant we used the most. Did part in the oven. Would have never believed that would work, but it did.
Posted on 11/12/22 at 11:27 pm to Ingeniero
20-30 minutes usually. I go pretty high. I’m a rather neurotic cook who stirs like crazy anyway so I can keep up with the heat.
However, my preferred method lately is to start on the stovetop and move to the oven. I stir every 20 minutes or so for about an hour and a half. That’s a decent amount of time but I get everything else ready during that time. Chop all the veggies, brown my sausage, etc. It’s a much more relaxed way of making a gumbo since I don’t worry about it burning.
However, my preferred method lately is to start on the stovetop and move to the oven. I stir every 20 minutes or so for about an hour and a half. That’s a decent amount of time but I get everything else ready during that time. Chop all the veggies, brown my sausage, etc. It’s a much more relaxed way of making a gumbo since I don’t worry about it burning.
Posted on 11/13/22 at 4:44 am to nwacajun
quote:
I boil my chicken
Posted on 11/13/22 at 7:37 am to Ingeniero
15 minutes tops for dark roux.
I put the fire on med high. When the oil is hot dump the flour in and start stirring. I make 2 cups at a time. I couldn't imagine stirring a pot for 40 minutes to an hour. Nobody has time for that.
I put the fire on med high. When the oil is hot dump the flour in and start stirring. I make 2 cups at a time. I couldn't imagine stirring a pot for 40 minutes to an hour. Nobody has time for that.
Posted on 11/13/22 at 7:53 am to Ingeniero
10 minutes for a standard gumbo. I do hot/fast. 45 minutes when I'm making fried chicken gumbo.
Posted on 11/14/22 at 6:37 am to Ingeniero
10 to 20 minutes depending on what I'm cooking.
Posted on 11/14/22 at 6:44 am to GeauxTigers0107
quote:
fried chicken gumbo
Edit - googled it. Have to try that sometime.
This post was edited on 11/14/22 at 7:36 am
Posted on 11/14/22 at 7:37 am to Ingeniero
Made one Friday night for gumbo. About 35 minutes, or a couple beers.
Posted on 11/14/22 at 12:43 pm to Professor Dawghair
quote:
fried chicken gumbo
Edit - googled it. Have to try that sometime.
If you're going to try it, use Paul Prudhomme's recipe. It's terrific. Once you make it, you can change up whatever you like. I use chicken stock rather than water, for example. I like more sausage as well. It doubles, triples etc... very easily.
PP's Fried Chicken Gumbo
Posted on 11/14/22 at 2:43 pm to Ingeniero
I go fast. Takes about 15 minutes for 1 cup ratio.
Posted on 11/15/22 at 1:28 pm to Ingeniero
30-40 minutes. I like drinking some wine or bourbon while cooking it.
I've been using pig fat to make my roux lately. Game changer!
I've been using pig fat to make my roux lately. Game changer!
Posted on 11/15/22 at 7:28 pm to Ingeniero
How big is a rock? Depends on the pan, stove, how much roux and what color you are looking for.
Posted on 11/15/22 at 7:38 pm to Ingeniero
quote:
How long does it take you to make a roux?
Mine comes out of a jar.
Posted on 11/15/22 at 10:12 pm to Ingeniero
Just as quick as I can get the jar open.
Posted on 11/16/22 at 10:17 am to Ingeniero
always interesting seeing the different methods here. I didn't start trying it until 5-6 years ago.
The first time took roughly an hour because i was so afraid of burning it. Got a little faster with practice. Now it's consistently 20-25 minutes.
The first time took roughly an hour because i was so afraid of burning it. Got a little faster with practice. Now it's consistently 20-25 minutes.
This post was edited on 11/29/22 at 2:05 pm
Posted on 11/28/22 at 10:54 am to JodyPlauche
quote:
I use the Gluten Free Powdered Roux
I'm about to try my hand at this for the first time. My son has Celiac, so I've been making roux with brown rice flour, but decided to try the Savoie GF dry roux this time.
Do you have any tips or suggestions? Before my son's diagnosis, I always used Kary's or Savoie dark jar of roux.
What sausage do you use? Zatarain's Andouille is GF, but I'm not a big fan of it. Before celiac, I'd use Savoie Andouille, but I called them and they said it's processed in a facility that also processes wheat.
Posted on 11/28/22 at 8:02 pm to Ingeniero
Medium heat with constant stirring takes 25-30 minutes to get to the chocolate stage. (Heaping cup of flour to slightly less than a cup of oil)
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