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re: Made a Roux in the Oven Today
Posted on 11/9/14 at 8:53 pm to Trout Bandit
Posted on 11/9/14 at 8:53 pm to Trout Bandit
Ah yes, a roux thread. FDB equivalent of a dick measuring contest. The quicker and darker, the more girth and length.
1
Posted on 11/9/14 at 8:58 pm to ruzil
I think the point is it shouldn't take 1.5 hours.
Posted on 11/9/14 at 8:59 pm to BottomlandBrew
Quite the opposite I think. People take pride in inefficiency when it comes to roux.
Mais yeh! It took my 4 hours and two cases of beer to make dat roux!
Mais yeh! It took my 4 hours and two cases of beer to make dat roux!
Posted on 11/9/14 at 9:11 pm to pooponsaban
I tried the microwave method today for the first time. 10 minutes of cook time, with stops to stir a couple times, and it was good.
Made a rabbit fricassee. It was good, but it seemed that more oil separated and floated to the top than with traditional roux. Could be my imagination. In any event, I easily skimmed a half cup or so.
Made a rabbit fricassee. It was good, but it seemed that more oil separated and floated to the top than with traditional roux. Could be my imagination. In any event, I easily skimmed a half cup or so.
Posted on 11/9/14 at 11:43 pm to Gris Gris
quote:
Google Labelle Cuisine Paul Prudhomme chicken and andouille gumbo recipe.
Interesting. Paul Prudhomme was on Letterman in the early/mid eighties talking about making a roux fast. Cast iron pot on high heat, sprinkle in the flour and keep whisking. If it burns, start over, it wont take long.
I been doing it that way ever since. BUt as stated here, to each his/her own.
Posted on 11/10/14 at 1:28 am to Big_Al_316
I make too much at one time for the fast method to be fast. It's great for smaller rouxs. I'm sold on oven roux for my purposes. I LOVE oven rouxs for medium, large etc...
Posted on 11/10/14 at 6:18 am to Trout Bandit
quote:
Next gumbo I make I'll post either pics or video to show my technique.
Post it. I would like to see it. Might learn some tricks to cut down on my roux making time. It usually takes me at least 10-15 minutes though.
Posted on 11/10/14 at 8:08 am to JasonL79
10-15 minutes to get my roux to this color. First picture color is a little off due to the steam. Onions were put in a minute later after first pic.
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