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Started By
Message
re: I'm a convert to jarred roux, Savoie's worked very well
Posted on 11/1/18 at 7:40 pm to notiger1997
Posted on 11/1/18 at 7:40 pm to notiger1997
Ive never read the directions but I always add slowly until it gets “right”
1
Posted on 11/1/18 at 8:16 pm to joeleblanc
quote:
Lol. NO, you can’t.
He makes a bland arse gumbo that’s why he “tastes it”. What a clown
Posted on 11/1/18 at 8:49 pm to andouille
I actually enjoy making a roux. I've never used jar roux but have had gumbo made with it and thought it tasted fine. But making a roux just feels a little more rewarding, I guess you can say.
Posted on 1/13/19 at 9:19 pm to yellowfin
This thread makes me sad.
Posted on 1/13/19 at 11:12 pm to Coon
Well then why did you bump it?
Posted on 1/14/19 at 7:31 am to hungryone
quote:
Agree--unless you're using flavored fats (duck fat, bacon grease, or butter), there is no difference between jarred and homemade (using a flavorless liquid vegetable oil).
Don't forget seasoning the flour. Toasting those spices in the roux makes a difference as well.
Posted on 1/14/19 at 7:39 am to Trout Bandit
This is the genius method developed by Paul Prudhomme. Bonus: The roux actually tastes better this way. More intense. Something of a high-heat wok hai effect, I suppose.
quote:
quote:
You just do it really hot?
Yep. Have your trinity already cut up and handy. Heat your oil on high heat until it starts smoking. Add your flour and stir rapidly until it starts to brown then knock your heat down to about an 8 and keep stirring. As it darkens, you can drop the heat some but don't go less than medium. When it gets to the color you want, add your trinity and stir well to cool off the roux and proceed with your gumbo. If you burn it, start over.
Posted on 1/14/19 at 8:04 am to No Disrespect But
quote:
No Disrespect But
Posted on 1/14/19 at 12:00 pm to andouille
btw if you haven't used duck fat to make a roux instead of oil your missing out.
Posted on 1/14/19 at 12:09 pm to BigB0882
quote:
My one attempt with jarred roux ended up with me burning the roux. That sounds ridiculous and I suppose it is but my mistake was not making sure all the roux completely blended into the stock before I cranked up the heat and added my meat. Some of the unincorporated roux sunk to the bottom of the pot and burned. It was enough to ruin the entire pot, left too much of a bitter taste. So that would be my one piece of advice, it is easy but you cant just stir it in and walk away. Make sure it is completely dissolved before cranking your heat and adding any meat.
The one time I used jarred roux, I read a really old thread from here where someone mentioned heating it (careful not to burn) in a cast iron and putting your trinity in to cook just like you would a homemade roux.. then putting that into the stock like normal.
Anyone do this? Or rather, if dumping the jarred stuff straight into the stock is plenty good, I'd like to give that a try. Makes gumbo a very easy meal if that's all you do.
Posted on 1/14/19 at 12:12 pm to Fourteen28
quote:
Maybe those prarie Cajuns do this stuff, but you'll never see this nonsense DTB
What? Like DTB is some holy place of traditional food practices. I can introduce you to plenty of DTB peeps who still use cold cuts when and wherever they damn well please: weenie gumbo, spam in a jambalaya, etc. And Rouse's and Frank's sure sell plenty of jarred roux and frozen John Folse entrees.
What I do love about DTB is that most of Cajun extraction there aren't high and mighty about it: they're not "professional cajuns" in the way that some in Laffy & the Prairie are. I won't pollute a roux threat with a digression on performative identity, LOL.
Posted on 1/14/19 at 12:57 pm to Lsuhack1
quote:
btw if you haven't used duck fat to make a roux instead of oil your missing out.
I haven't used duck fat, but my go to is leaf lard. It's got a higher smoke point, so it's easy to make a dark roux in no time without fear of burning it.
Posted on 1/14/19 at 1:30 pm to LouisianaLady
quote:
he one time I used jarred roux, I read a really old thread from here where someone mentioned heating it (careful not to burn) in a cast iron and putting your trinity in to cook just like you would a homemade roux.. then putting that into the stock like normal.
That's the way I do it. I scoop out what I am going to use and stir a bit of hot water in it to make it a paste and put it into the pot I am using. Get it hot and throw the seasoning on and cook it down.
Posted on 1/14/19 at 1:41 pm to andouille
quote:
The only part I didn't like was getting a cup of roux out of a quart jar. It is hard to deal with unless you make a mess.
I've always made my own roux from scratch but have recently tried jarred roux. I had trouble getting the roux out of the jar as well. What helped me out was putting the jar without the metal top in the micro wave for 15 seconds. I think I did two or three 15 second cycles and tried to get the roux out after each. It did come out much easier then when it was room temperature.
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