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Message
re: More Gumbo...Powdered Roux
Posted on 10/26/15 at 10:40 am to LSUPHILLY72
Posted on 10/26/15 at 10:40 am to LSUPHILLY72
quote:
Why would anyone do it the old fashion way when that works just as good, if not better?
If you enjoy the powdered roux use it. People should do whatever they enjoy. However, I disagree with you on the flavor of powdered roux for my taste. It's not as dark as I prefer my roux. I prefer a dark roux flavor in my gumbo, so I'm going to stick with the old fashioned way whether it's fast and furious on the stove for smaller rouxs or in the oven when I'm making a very large roux. The oven method is the same with the exception that it doesn't require the constant stirring.
If you're having to take oil from your gumbo which isn't from the proteins, then your roux is separating and you've done something wrong. Gumbo shouldn't taste greasy.
1
Posted on 10/26/15 at 10:42 am to LSUPHILLY72
You're definitely the one being a douchebag here
Posted on 10/26/15 at 10:47 am to LSUPHILLY72
I use a powdered roux EVERY time. All I have to do is add oil and heat.
Posted on 10/26/15 at 10:49 am to Gris Gris
How are people using these powdered roux's sauteing their vegetable seasoning?
While making the roux the "old fashioned" way may or may not be a big deal (although, it's the only way I've ever done it), I've always considered an essential layering component of a good gumbo being tossing in the seasoning vegetables to cook into the roux, once it's reached its desired color. Seems you'd lose this step with the powdered stuff and also have to add some additional oil at some point to actually saute the vegetables otherwise.
While making the roux the "old fashioned" way may or may not be a big deal (although, it's the only way I've ever done it), I've always considered an essential layering component of a good gumbo being tossing in the seasoning vegetables to cook into the roux, once it's reached its desired color. Seems you'd lose this step with the powdered stuff and also have to add some additional oil at some point to actually saute the vegetables otherwise.
Posted on 10/26/15 at 11:04 am to Y.A. Tittle
quote:
How are people using these powdered roux's sauteing their vegetable seasoning?
I have no idea unless they're sauteeing them separately in oil or some other fat. I think sauteeing in the roux is a very important component of making gumbo, but perhaps others differ. I don't see how you get the depth of flavor for really good gumbo without that step, myself.
Posted on 10/26/15 at 11:08 am to Y.A. Tittle
quote:
How are people using these powdered roux's sauteing their vegetable season
I sautéed my vegetables in pecan oil. Added my liquid, brought it to a boil and then sprinkled and stirred in the powdered roux.
Posted on 10/26/15 at 11:20 am to LSUPHILLY72
quote:
I'm not the one with a history of being a douchebag.
That's not correct.
Posted on 10/26/15 at 11:23 am to Panny Crickets
quote:
That's not correct.
I was specifically talking about the Food & Drink board.
The other boards I'll agree with you.
Posted on 10/26/15 at 11:29 am to LSUPHILLY72
quote:
LSUPHILLY72
Posted on 10/26/15 at 11:32 am to LSUPHILLY72
quote:
I see it as a superior way of cooking.
Your opinion
Do you think guys like Donald Link use a powdered roux?
Posted on 10/26/15 at 11:52 am to Powerman
While I agree that it might seem like a powder roux might impart a significantly different taste than a traditional roux, I'd disagree with you based on my experience. I can and have cooked gumbo using both a traditional roux and the powder roux (Cary's out of Ville Platte) without there being a significant difference.
Using the Cary's roux took much trial and error in getting exact proportions correct, however in the end, there's no significant taste concession using the powder.
BTW....saute your veggies before hand while browning your sausage.
Now, tastes are different, and you might not like the gumbo I prepare (using either method) and I might not like yours, I'm just saying that I can easily duplicate MY traditional roux gumbo using Cary's.
Just my .02
Using the Cary's roux took much trial and error in getting exact proportions correct, however in the end, there's no significant taste concession using the powder.
BTW....saute your veggies before hand while browning your sausage.
Now, tastes are different, and you might not like the gumbo I prepare (using either method) and I might not like yours, I'm just saying that I can easily duplicate MY traditional roux gumbo using Cary's.
Just my .02
Posted on 10/26/15 at 11:59 am to Powerman
quote:
Do you think guys like Donald Link use a powdered roux?
I don't see why not.
As for Gris Gris liking a "darker" roux...just toast the flour a little longer.
The link provided earlier gives the instructions on making your own. My next experiment.
Posted on 10/26/15 at 12:06 pm to LSUPHILLY72
quote:
As for Gris Gris liking a "darker" roux...just toast the flour a little longer.
No thanks. I like the flavor of my own methods and see no reason to change. Glad you enjoy your method, too.
Posted on 10/26/15 at 4:25 pm to Martini
BTW....what kind of oil should I buy for a roux? Been a while. Typically I use olive because it is available
Posted on 10/26/15 at 4:30 pm to Rantavious
quote:I wouldn't use olive oil because its flavor isn't what I want in my gumbo. It also has a low smoke point, making more likely you'll burn the roux.
Typically I use olive because it is available
Posted on 10/26/15 at 4:50 pm to Rantavious
I usually use peanut. Agree with Rat on the olive oil. It's not right for gumbo and particularly with the low smoke point.
Posted on 10/26/15 at 8:15 pm to Rantavious
quote:
TW....what kind of oil should I buy for a roux? B
America's Test Kitchen uses vegetable oil and all purpose flour.
Posted on 10/27/15 at 9:08 am to LSUPHILLY72
I make gumbo these days in a cast iron pot. Sometimes make roux from scratch, but for the last couple years I've been using jar roux a lot.
But when I was a student and had no decent pots or cooking knowledge, I would use the Tony's powdered roux mix.
I'd chop the veg and a whole chicken and put that in a crockpot with bay leaves and a few shakes of Tony's seasoning. Then I'd mix up some of the powdered roux with water and pour it in. Set it and forget it overnight. In the morning, I'd fish out the bones and skin, add seasoning as needed, and maybe green onions.
I haven't done that in decades, but I remember it being pretty damned good. My roommate laughed at it until he tried it, then he started asking when I was making it again.
But when I was a student and had no decent pots or cooking knowledge, I would use the Tony's powdered roux mix.
I'd chop the veg and a whole chicken and put that in a crockpot with bay leaves and a few shakes of Tony's seasoning. Then I'd mix up some of the powdered roux with water and pour it in. Set it and forget it overnight. In the morning, I'd fish out the bones and skin, add seasoning as needed, and maybe green onions.
I haven't done that in decades, but I remember it being pretty damned good. My roommate laughed at it until he tried it, then he started asking when I was making it again.
Posted on 10/27/15 at 11:11 am to LSUPHILLY72
Sweet! We've found a new way to fight about gumbo.
Posted on 10/28/15 at 9:12 pm to TigerstuckinMS
I'll have to try it. But I like baking my roux.
This post was edited on 10/28/15 at 9:13 pm
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