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Microwave roux friends a quick question
Posted on 9/4/15 at 1:18 pm
Posted on 9/4/15 at 1:18 pm
When you take the hot roux out of the microwave when it's done.. Do you dump the Trinity in.. Then after its stirred in.. Dump this into your boiling stock pot?
Or would you transfer the roux to a cast iron skillet first and cook the Trinity in that over heat then add that to the stock pot?
Or would you transfer the roux to a cast iron skillet first and cook the Trinity in that over heat then add that to the stock pot?
This post was edited on 9/4/15 at 1:19 pm
Posted on 9/4/15 at 1:21 pm to CAD703X
I transfer mine to a skillet and then add the trinity.
Posted on 9/4/15 at 1:22 pm to CAD703X
I make my roux on a cast iron skillet. I cook the vegetables separately after searing chicken.
Posted on 9/4/15 at 2:07 pm to CAD703X
quote:
Microwave roux
I realize that you are from Mecca, but this is just an absolute travesty. Go buy a jar first if you're going to be lazy.
Posted on 9/4/15 at 2:36 pm to Mung
Jars suck. Microwave roux is legit.
Posted on 9/4/15 at 2:52 pm to CAD703X
Or do it in the oven. Takes longer but wont burn.
Posted on 9/4/15 at 3:43 pm to CAD703X
Oven roux for you, Cad. Oven roux.
Posted on 9/4/15 at 3:58 pm to Gris Gris
quote:
Oven roux
is there anything in the recipe thread for this?
Posted on 9/4/15 at 4:00 pm to CAD703X
how does jar roux suck? it's oil and flour.
Posted on 9/4/15 at 4:08 pm to Tino
quote:
is there anything in the recipe thread for this?
Just use the measurements you usually use and put it in a 350 to 375 oven. Check it periodically and give it a stir. I make a pretty large roux, so I don't even look at it for an hour, most of the time. Large rouxs take longer, but you can do whatever else you need to do while it's cooking without fear of burning it and still get the good cast iron skillet taste, though you don't have to use cast iron.
When it starts to get close to the color you want, you can check it more often and give it a stir. Remove it when it's the color you want or just turn off the oven. I make it the night before sometimes and just leave it in there, warm it back up the next day and then cook the veggies in it.
You can google "oven roux", but it's pretty darn simple and the proportions don't matter except as to how much you need.
Posted on 9/4/15 at 6:02 pm to Tino
I love oven roux. Do as was said above. I also like to make mine in advance and use it the next day or a few days later. I will often fill a few mason jars and use those as I need. It is just oil and flour, it keeps a long time. The extra oil will rise to the top so I like to pour that off, keeps needing to skim any off the top of the gumbo at the end.
Posted on 9/5/15 at 10:10 am to Gris Gris
So oven roux > microwave roux?
So either way you want to heat up the roux then add the Trinity before adding to stock right?
So either way you want to heat up the roux then add the Trinity before adding to stock right?
This post was edited on 9/5/15 at 10:11 am
Posted on 9/5/15 at 10:35 am to CAD703X
so you spent all that money on a new kitchen just to nuke your roux?
Posted on 9/5/15 at 1:03 pm to Gris Gris
quote:
UH OH!
LINK /
Have you made any of your famous Don's gumbo lately?
Posted on 9/5/15 at 5:30 pm to BigB0882
Over roux was a game changer for me. I can sit and watch tv instead of standing and stirring for 20 minutes? Count me in. Really, really hard to burn one too unless you just fall asleep.
Posted on 9/5/15 at 8:13 pm to TigerHam85
I've quit using the bottled type. I got several jars that were rancid
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