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Started By
Message
How much jarred roux would you use
Posted on 8/20/22 at 2:04 pm
Posted on 8/20/22 at 2:04 pm
For chicken sauce piquant?
5
Posted on 8/20/22 at 3:00 pm to tigerinthebueche
Depends on how much you're making. You can always adjust with more roux/stock depending on thickness/flavor you're looking for
Posted on 8/20/22 at 3:29 pm to tigerinthebueche
5 oz of jarred roux per gallon of liquid is around the average for me based off my notes from past cooks. I’d say that’s a good place to start, add more if needed.
Posted on 8/20/22 at 4:15 pm to tigerinthebueche
quote:
jarred roux
None.
Make your own
Posted on 8/20/22 at 4:22 pm to SixthAndBarone
Thanks S&B.
You’re right, I should. but I’m not this time.
quote:
Make your own
You’re right, I should. but I’m not this time.
Posted on 8/20/22 at 7:38 pm to PenguinPubes
What’s wrong with using a jarred roux? It’s flour and oil, either way.
Posted on 8/21/22 at 4:09 am to BigB0882
Bad oil in most of them. But most people use bad oil to make their own anyway, so I guess you’re right.
Posted on 8/21/22 at 6:41 am to Mo Jeaux
What is bad oil? Hell, what is good oil for that matter? I always use the jar and it comes out great. Mine certainly isn’t the best gumbo I’ve ever eaten, but it’s plenty serviceable.
Posted on 8/21/22 at 7:30 am to Mo Jeaux
quote:
Bad oil in most of them. But most people use bad oil to make their own anyway, so I guess you’re right.
Bad oil, lol. Get outta here with that foolishness.
I’m all for fresh roux but also don’t mind using a jar when needed. Who gives a crap?
I typically make fresh roux for stove pots but when I’m cooking 30 gallon gumbos, I have no interest in spending 3 hours making a gigantic roux. Before the 5 hours it takes to cook the gumbo.
Guess what? When I’m making something like a shrimp stew, chicken fricassee, or a beef stew for dinner, I make my roux in the microwave and it works just fine. Come at me, bro.
I’ve seen Savoies make their roux. They open fresh containers of oil and dump it in the pot.
This post was edited on 8/21/22 at 7:38 am
Posted on 8/21/22 at 9:23 am to tigerinthebueche
I make my own roux after frying chicken and that gives me no less than 1 qt. of finished roux, sometimes a tad more.
When making 4 gallons of chicken/sausage/okra gumbo I will use the entire quart.
Not sure how you put your sauce piquant together, but I will use tomato paste and roux to make my base sauce for a rusty colored finished product so I use a little less roux---maybe 6 oz. per gallon.
When making 4 gallons of chicken/sausage/okra gumbo I will use the entire quart.
Not sure how you put your sauce piquant together, but I will use tomato paste and roux to make my base sauce for a rusty colored finished product so I use a little less roux---maybe 6 oz. per gallon.
Posted on 8/21/22 at 10:23 am to gumbo2176
quote:
I make my own roux after frying chicken and that gives me no less than 1 qt. of finished roux, sometimes a tad more.
I've always thought about this after frying a boat load of chicken then cleaning out the fryer. I'm like, this is just a damn pile of ready made roux I'm about to throw away. I've never worked up the nerve to save it and use it for my next roux-based dish.
Posted on 8/21/22 at 10:31 am to tigerinthebueche
Zero. I would make my own roux.
Posted on 8/21/22 at 10:38 am to GeauxTigers0107
quote:
I've always thought about this after frying a boat load of chicken then cleaning out the fryer.
I don't use what's in the oil after frying the chicken. The oil gets strained through a chinois----super fine mesh strainer----into a stainless steel bowl and I let it sit overnight so anything real small settles to the bottom of the bowl.
The next day I will heat up the oil in my cast iron pan and add fresh all-purpose flour. Even though I have flour left over from frying the chicken, I toss it because it is highly seasoned and the seasonings will burn bad when under enough heat to make the roux.
Posted on 8/21/22 at 7:41 pm to Mo Jeaux
I made sauce piquant Saturday, and made my roux with avocado oil.
Before anyone crucifies me, my bitch arse wife didn’t get vegetable oil, which was on the grocery list, so I used what I had.
Turned out fine.
Before anyone crucifies me, my bitch arse wife didn’t get vegetable oil, which was on the grocery list, so I used what I had.
Turned out fine.
Posted on 8/22/22 at 6:53 am to latech15
quote:
What is bad oil?
Vegetable oil.
Posted on 8/22/22 at 6:53 am to SixthAndBarone
quote:
Bad oil, lol. Get outta here with that foolishness.
Why’s it foolishness? I’m all ears.
quote:
They open fresh containers of oil and dump it in the pot.
Oh wow. Fresh containers of rancid vegetable oil. Well, why didn’t you say so.
This post was edited on 8/22/22 at 6:56 am
Posted on 8/22/22 at 7:52 am to Mo Jeaux
You said,
Explain. What is bad oil? How do you know “most of them” use bad oil? How do you know “most people” use bad oil. Explain.
We all know oil can break down under bad conditions but you said they use bad oil. How do you know? I’m all ears. If a roux company is using bad oil, I want to know. Also, how do you know most of us using bad oil. Im all ears.
quote:
Bad oil in most of them. But most people use bad oil to make their own anywa
Explain. What is bad oil? How do you know “most of them” use bad oil? How do you know “most people” use bad oil. Explain.
We all know oil can break down under bad conditions but you said they use bad oil. How do you know? I’m all ears. If a roux company is using bad oil, I want to know. Also, how do you know most of us using bad oil. Im all ears.
Posted on 8/22/22 at 8:25 am to Mo Jeaux
quote:
Vegetable oil.
Chef's like Paul Prudhomme, John Folse, Emeril Lagasse along with most household cooks would laugh at you for that comment.
Posted on 8/22/22 at 9:06 am to PenguinPubes
I’ve been a roux purist all my life, but I have to say, Kary’s DRY roux is where it’s at. It makes a roux indistinguishable from ‘slow’ roux and takes all of 5 minutes.
Any wet jar roux is trash. You can taste the difference a mile away.
Any wet jar roux is trash. You can taste the difference a mile away.
Posted on 8/22/22 at 9:23 am to gumbo2176
quote:
Chef's like Paul Prudhomme, John Folse, Emeril Lagasse along with most household cooks would laugh at you for that comment.
So? Doesn't change the fact that the stuff is terrible for you.
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