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Message
re: Jar Roux
Posted on 1/15/18 at 9:12 am to Fratigerguy
Posted on 1/15/18 at 9:12 am to Fratigerguy
MSG?
Kary's Dry Roux (Flour, Whear Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid), Onion Flakes, Salt Natural Chicken Flavor, Monosodium Glutamate, Granulated Onion and Garlic, Tomato Powder, Mustard, Green Bell Pepper, Her
Kary's Dry Roux (Flour, Whear Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid), Onion Flakes, Salt Natural Chicken Flavor, Monosodium Glutamate, Granulated Onion and Garlic, Tomato Powder, Mustard, Green Bell Pepper, Her
2
Posted on 1/15/18 at 9:13 am to t00f
quote:
(Flour, Whear Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid), Onion Flakes, Salt Natural Chicken Flavor, Monosodium Glutamate, Granulated Onion and Garlic, Tomato Powder, Mustard, Green Bell Pepper, Her
It's just oil and flour just like mine!!
Posted on 1/15/18 at 9:18 am to t00f
quote:
Kary's Dry Roux (Flour, Whear Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Folic Acid), Onion Flakes, Salt Natural Chicken Flavor, Monosodium Glutamate, Granulated Onion and Garlic, Tomato Powder, Mustard, Green Bell Pepper, Her
That’s the ingredients of their gumbo mix.
Posted on 1/15/18 at 9:18 am to TH03
Yeah not sure why the other ingredients are in there. LOL
I'd warm this up, if I used it, and bring in my seasoning.
I'd warm this up, if I used it, and bring in my seasoning.
Posted on 1/15/18 at 9:20 am to t00f
As I said, that’s their gumbo mix. Don’t trust that the first link you click from Amazon is quoting the right label. The ingredients in the roux are:
quote:
Flour, Wheat Flour, Malted Barley Flour (Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, and Folic Acid), and Soy Bean Oil.
Posted on 1/15/18 at 10:20 am to Fratigerguy
quote:
Please, for the sake of the class, tell us the difference between your browned flour in vegetable oil and the store bought browned flour in vegetable oil.
For one, I pan fry my chicken in oil and then use that same skillet and oil to start making my roux.
Posted on 1/15/18 at 1:19 pm to Fratigerguy
I use peanut oil and as Hat Tricks mentions, I sometimes fry the chicken in the oil and use that oil to make the roux. There's a distinct difference in the flavor. Sometimes, I even fry smoked chicken skin in the oil if I'm using smoked chicken.
If you look at the ingredients on the jar rouxs, you'll see a variety of oils used like cottonseed, palm, soybean etc... Maybe I'm just used to the peanut oil. My comment had nothing to do with the "brand" of oil.
No, I would not agree and there's no way for you to know that either. I haven't seen the overwhelming majority of rouxs made and neither have you, but I like mine dark and that's they way I make it. You may have a different preference which is fine. You should make the way you like it and using a jar of roux if that's what you like. I didn't say there anything wrong with it. It's simply not my preference for the reasons I gave. You can believe it or not.
Oh and
to you too. May your gumbo be everything you can make it to be and that you want it to be.
If you look at the ingredients on the jar rouxs, you'll see a variety of oils used like cottonseed, palm, soybean etc... Maybe I'm just used to the peanut oil. My comment had nothing to do with the "brand" of oil.
quote:
But I would venture to say the overwhelming majority of rouxs that are made are of this color and lighter...wouldn’t you agree?
No, I would not agree and there's no way for you to know that either. I haven't seen the overwhelming majority of rouxs made and neither have you, but I like mine dark and that's they way I make it. You may have a different preference which is fine. You should make the way you like it and using a jar of roux if that's what you like. I didn't say there anything wrong with it. It's simply not my preference for the reasons I gave. You can believe it or not.
Oh and
to you too. May your gumbo be everything you can make it to be and that you want it to be. 
Posted on 1/15/18 at 3:02 pm to Gris Gris
Better to make your own using peanut oil. Store bought uses soybean oil 
Posted on 1/15/18 at 4:38 pm to LSUTigersVCURams
quote:
Better to make your own using peanut oil. Store bought uses soybean oil
You know that soybean oil has a more common name, right?
Get this...it’s called vegetable oil.
Posted on 1/15/18 at 4:39 pm to Gris Gris
quote:
I use peanut oil and as Hat Tricks mentions, I sometimes fry the chicken in the oil and use that oil to make the roux. There's a distinct difference in the flavor. Sometimes, I even fry smoked chicken skin in the oil if I'm using smoked chicken.
If you look at the ingredients on the jar rouxs, you'll see a variety of oils used like cottonseed, palm, soybean etc... Maybe I'm just used to the peanut oil. My comment had nothing to do with the "brand" of oil.
quote:
But I would venture to say the overwhelming majority of rouxs that are made are of this color and lighter...wouldn’t you agree?
No, I would not agree and there's no way for you to know that either. I haven't seen the overwhelming majority of rouxs made and neither have you, but I like mine dark and that's they way I make it. You may have a different preference which is fine. You should make the way you like it and using a jar of roux if that's what you like. I didn't say there anything wrong with it. It's simply not my preference for the reasons I gave. You can believe it or not.
Oh and to you too. May your gumbo be everything you can make it to be and that you want it to be.
Posted on 1/15/18 at 4:41 pm to Gris Gris
You know, pretty much that whole reply is like me telling you the bottled water at Walmart is as good as your water at home and you saying it’s not because you put Kool aid in your water.
Posted on 1/15/18 at 4:51 pm to Fratigerguy
No, it’s not.
And, I can tell the difference in bottled water, too. I was put to the test when I said I didn’t care for certain brands. Didn’t even have to taste them all to do it. Apparently I have a sensitive palate. Probably why I notice the flavor of the oils used in jarred roux.
And, I can tell the difference in bottled water, too. I was put to the test when I said I didn’t care for certain brands. Didn’t even have to taste them all to do it. Apparently I have a sensitive palate. Probably why I notice the flavor of the oils used in jarred roux.
Posted on 1/15/18 at 4:57 pm to ellesssuuu
All the store bought stuff if the same, if I'm running short on time and don't have time to make my own I use the cheapest
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