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Started By
Message
re: Never using jarred roux again FML
Posted on 10/30/19 at 5:56 pm to Tigers0891
Posted on 10/30/19 at 5:56 pm to Tigers0891
quote:
It’s flour. And oil. You sitting there stirring it together doesn’t come out with a better end product than the jar fresh trinity, stock, etc does result in a better end product.
I didn’t say shite about apple pies or whatever other nonsense you brought up.
Flour and oil. By all means, waste your time stirring. Won’t make a difference.
So you can tell a difference with “fresh” trinity being better with jarred roux? That’s laughable.
And I don’t waste my time. When I make a roux I make 3 quarts up to a gallon at a time and keep it in my icebox. I never said jarred roux was bad. I simply said I enjoy making my own.
So kindly go frick yourself and enjoy your instant gratification.
1
Posted on 10/30/19 at 6:53 pm to thatoneguy
Once you get your stock to a rolling simmer, just add the roux using a spoon. Allow the roux to cook out at least an hour. I usually make my own roux, but I have used the jar brands a few times, and I’ve not had any problems with this method.
Posted on 10/30/19 at 7:36 pm to Tigers0891
quote:
It’s flour. And oil. You sitting there stirring it together doesn’t come out with a better end product than the jar ? fresh trinity, stock, etc does result in a better end product.
This ^
I'd like to hear how someone can logically defend why stirring flour and oil yourself comes out better than a jar.
Of course fresh vegetables makes a difference over dried. Vegetables <> flour and oil
Posted on 10/30/19 at 8:42 pm to Martini
It was a typo, but context should have been clear. I meant fresh chopped veg, stock, etc is a clear advantage compared to other shortcuts, while the difference between jar roux and homemade roux is not as much a difference. Precut veg are never the best option to cook with. They let all the water out and won’t sauté correctly. Common knowledge. Figured an expert like yourself would know such a thing.
Have a drink and calm down boomer.
Have a drink and calm down boomer.
Posted on 10/30/19 at 10:16 pm to Powerman
If you don’t Sous Vide your roux, then are you really living?
Posted on 10/30/19 at 11:26 pm to Powerman
To me the roux is really worth making if you fry your chicken in the oil and then use that oil to make the roux. Definitely adds a different element of flavor.
I also get it if you just enjoy the overall process of doing everything from scratch. I enjoy sometimes myself.
Just don't act like your flour and oil tastes any different than the jarred flour and oil. It's just that...flour and oil.
I also get it if you just enjoy the overall process of doing everything from scratch. I enjoy sometimes myself.
Just don't act like your flour and oil tastes any different than the jarred flour and oil. It's just that...flour and oil.
Posted on 10/31/19 at 6:33 am to SUB
quote:
Are you actually following the directions and adding it to boiling water / stock? Only way I can see it messing something up is if you actually try to cook the roux by itself more in a skillet, which is dumb.
Nope.
I melt the jar roux down, with a little oil added to thin it enough that I can saute the trinity in it, plus garlic. Then mix/whisk in warm stock. Season and let it simmer a good while. Add meats and okra near the end so they don't overcook.
Have done it many times, and it works great.
I use the same approach when making my own roux.
Posted on 10/31/19 at 7:25 am to Hat Tricks
quote:
Just don't act like your flour and oil tastes any different than the jarred flour and oil. It's just that...flour and oil.
Well if you think roux has no taste or flavor you are incorrect. All of them taste different, homemade or jarred. Color, type of oil, type of flour, amount of time cooked dictates the flavor regardless of who made it and it’s a flavor that comes through in the finished product.
Make a roux with stale flour and put it in a gumbo and see how that tastes.
Posted on 10/31/19 at 8:19 am to CP3LSU25
quote:
who has the time to mess with a roux these days on a weekday? I don't have an extra hour to stir around flour and oil.
Made roux last night from scratch. Got it nice and dark, just how I like it. Took a hair over 20 minutes. If it takes you longer than that, you're doing it wrong.
Plus, I'd rather use fresh leaf lard from my local butcher shop to make my roux rather than some vegetable oil and flour mix that's been sitting in a jar on a shelf somewhere for who knows how long.
Posted on 10/31/19 at 8:22 am to Powerman
Why would you do it in the first place????
Posted on 10/31/19 at 9:14 am to Martini
quote:
Well if you think roux has no taste or flavor you are incorrect. All of them taste different, homemade or jarred. Color, type of oil, type of flour, amount of time cooked dictates the flavor regardless of who made it and it’s a flavor that comes through in the finished product.
Make a roux with stale flour and put it in a gumbo and see how that tastes.
He's right you know.
Posted on 10/31/19 at 9:50 am to Trout Bandit
quote:
I can always tell when a gumbo was made with jarred roux.
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