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Posted on 2/11/24 at 9:49 pm to deeprig9
15 minutes.
Learned on a John Besh video
Learned on a John Besh video
Posted on 2/11/24 at 10:24 pm to deeprig9
I've taken as long as two hours and as short as 5 minutes.
Posted on 2/11/24 at 11:12 pm to BigDropper
around 10 minutes in the microwave in a medium sized pyrex bowl.
have never pulled a burned roux out and you can fine-tune the darkness by going down to 15 seconds between stirs.
honestly i'll never go back to the stove. i can knock out the veggies, sear the meat and get the stock boiling in the time it takes to finish the roux, then i just throw the veggies in the pyrex (onions first) and watch it instantly carmelize them then add it to the stock one ladle at a time then turn the fire down, add the meat and forget it about it for a couple hours.
damn good gumbo and never once had the roux separate.
have never pulled a burned roux out and you can fine-tune the darkness by going down to 15 seconds between stirs.
honestly i'll never go back to the stove. i can knock out the veggies, sear the meat and get the stock boiling in the time it takes to finish the roux, then i just throw the veggies in the pyrex (onions first) and watch it instantly carmelize them then add it to the stock one ladle at a time then turn the fire down, add the meat and forget it about it for a couple hours.
damn good gumbo and never once had the roux separate.
This post was edited on 2/11/24 at 11:13 pm
Posted on 2/11/24 at 11:21 pm to deeprig9
Depends on how much you’re making. I make a lot at once, so I use the oven method.
Posted on 2/12/24 at 4:06 am to deeprig9
You don't have to do all that stirring anymore. I make mine in the microwave. A 3 cup flour and 3 cup oil takes about 18 min. for lighter roux like Pat's and about 20 minutes for a darker roux like Savoie's.
I stir 1-2 times after the first 10 min. then after 15 min. but its really not needed. After, then you do 1-2 min. cycles to make sure you stop it at the right time/color.
I stir 1-2 times after the first 10 min. then after 15 min. but its really not needed. After, then you do 1-2 min. cycles to make sure you stop it at the right time/color.
Posted on 2/12/24 at 4:58 am to deeprig9
When I make roux, I make enough to jar up and put in the fridge for later use and usually wind up making at least 1 1/2 quarts at a time.
This will take me approximately 45 minutes since I don't rush it. I can make it faster, but I've got the time.
This will take me approximately 45 minutes since I don't rush it. I can make it faster, but I've got the time.
Posted on 2/12/24 at 5:47 am to deeprig9
10-15 minutes
Any longer than that and you either don't know what you're doing or just dicking around drinking while cooking.
Any longer than that and you either don't know what you're doing or just dicking around drinking while cooking.
Posted on 2/12/24 at 7:38 am to deeprig9
~30 mins maybe.
Posted on 2/12/24 at 8:05 am to deeprig9
Takes about 5 minutes to get started. Then it goes in a 375 degree oven until I deem it dark enough.
Posted on 2/12/24 at 8:26 am to deeprig9
I can make a relaxed roux in 30-45 minutes, some stirring every couple minutes.
I can also make a 10-15 minute roux where you cannot stop stirring at all. depends on my mood and time I have.
The only difference is temperature
I can also make a 10-15 minute roux where you cannot stop stirring at all. depends on my mood and time I have.
The only difference is temperature
Posted on 2/12/24 at 8:59 am to Tmar1no
Cajun Ninja also takes 30 minutes to sweat onions and bell pepper. 
his times are way off
his times are way off
Posted on 2/12/24 at 9:44 am to deeprig9
quote:
I watched a video from a popular youtuber who said his roux takes about 1.5 hours.
Maybe if you cook it in the oven very low. I typically get mine to the color i like in about 10-15 minutes. I use the john folse high heat method, and use grapeseed oil due to high smoke point. Basically, heat your oil on medium high to high heat. Once you see that first whiff of smoke, add flower and continue stirring/whisking. From that point on it can take anywhere from 5-10 minutes depending on color you want. Add vegetables, continue to cook another 3-5 minutes, add stock.
Posted on 2/12/24 at 9:45 am to deeprig9
quote:
I just watched this video from Cajun Ninja making his chicken and sausage gumbo and says it takes him typically 1.5 hours
Just because he calls himself cajun doesn't mean he knows how to cook.
Posted on 2/12/24 at 9:51 am to deeprig9
Take your time. Enjoy cooking. Experience the benefits of your efforts. Or hell, just call doordash and have them deliver the gumbo.
If you ask me to cook a roux, don't tell me to do it fast. If that's what you want, do it your fricking self.
If you ask me to cook a roux, don't tell me to do it fast. If that's what you want, do it your fricking self.
Posted on 2/12/24 at 10:35 am to deeprig9
10-15 minutes for me.
I feel like the ratio of flour to oil can impact your cook time a good bit. The more flour, the faster the roux will brown. On the flip side, it's harder to make a very dark roux if you go heavy on the flour because it will get so thick when it is only a normal roux color and it will be hard not to burn if you keep going and try to get it darker.
I feel like the ratio of flour to oil can impact your cook time a good bit. The more flour, the faster the roux will brown. On the flip side, it's harder to make a very dark roux if you go heavy on the flour because it will get so thick when it is only a normal roux color and it will be hard not to burn if you keep going and try to get it darker.
Posted on 2/12/24 at 10:52 am to CoachChappy
quote:
0.0 I buy it in a jar.
Posted on 2/12/24 at 11:15 am to 91TIGER
I vane been doing an oven roux lately. Takes a while but just have to stir about every 20 minutes. Can put it on and don’t have to stand over the stove
Posted on 2/12/24 at 11:18 am to deeprig9
Depends on how much you want to drink
Posted on 2/12/24 at 11:29 am to Dubaitiger
quote:
You don't have to do all that stirring anymore. I make mine in the microwave. A 3 cup flour and 3 cup oil takes about 18 min. for lighter roux like Pat's and about 20 minutes for a darker roux like Savoie's.
I stir 1-2 times after the first 10 min. then after 15 min. but its really not needed. After, then you do 1-2 min. cycles to make sure you stop it at the right time/color.
surprised more people dont do this. its FOOLPROOF and as long as you use PYREX (see below for what happened at my parents' house one time)
its so easy and you can focus on the veggies & meat. 
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