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Message
re: Post pics of your roux
Posted on 11/12/18 at 2:50 pm to fr33manator
Posted on 11/12/18 at 2:50 pm to fr33manator
I have a roux hack when you're in a rush.
Heat oven to 200 F. Put the flour in the oven on a baking sheet.
While its baking, heat up your oil. In about 10 minutes, whisk your flour in.
It cuts the time in half.
Heat oven to 200 F. Put the flour in the oven on a baking sheet.
While its baking, heat up your oil. In about 10 minutes, whisk your flour in.
It cuts the time in half.
0
Posted on 11/12/18 at 3:01 pm to tgrbaitn08
quote:
Exactly. You can’t rush a roux
It’s flour browned in fat. Sure you can.
Posted on 11/12/18 at 3:01 pm to Haughtonboy
Use a hen cut up with the bones. Dark hen meat is the best. You can boil a hen a lot longer than a fryer. Throw the white meat away(too tough no matter how long you cook) and add white meat of a fryer. And if you want it real special, use raw, not smoked turkey necks. The sausage will give you smoked flavor. Last, to bring out the flavor,cook in a handful of fresh parsley and onion tops. St. Landry style would also require a baked sweet potato. Last place I know that has the good ones is Earl Fontenot in Grand Prarie.
Posted on 11/12/18 at 3:02 pm to TH03
quote:
It’s flour browned in fat. Sure you can.
Posted on 11/12/18 at 3:02 pm to tigerdude12
quote:
Throw the white meat away(too tough no matter how long you cook)
:cough::bullshite::cough:
Posted on 11/12/18 at 3:04 pm to tigerdude12
quote:
Use a hen cut up with the bones. Dark hen meat is the best. You can boil a hen a lot longer than a fryer. Throw the white meat away(too tough no matter how long you cook) and add white meat of a fryer.
They are pretty tough but you can use it, you just have to cook it all day.
Posted on 11/12/18 at 3:08 pm to Tester1216
use Duck and duck fat
Posted on 11/12/18 at 3:08 pm to OWLFAN86
Duck gumbo 
Posted on 11/12/18 at 3:15 pm to Tester1216
A friend of mine deep fries the chicken or duck he uses in his gumbo. Uses part of the frying oil for the roux. Completely different texture and is really good.
Posted on 11/12/18 at 3:15 pm to tgrbaitn08
You make some gourmet browned flour, baw? I’ve made hour long rouxs on medium heat and 20 minute rouxs on high heat. Never noticed any difference in anything other than hand soreness.
Posted on 11/12/18 at 3:15 pm to fr33manator
quote:
Pull out the chicken, and then deglaze what is stuck to bottom of pan, then pour it on top the chicken to use later.
You gonna deglaze the frick out of that?
Posted on 11/12/18 at 3:17 pm to OWLFAN86
quote:
use owl and owl fat
Posted on 11/12/18 at 3:18 pm to Deep Purple Haze
quote:and the milk
use owl and owl fat
dont waste anything
Posted on 11/12/18 at 3:19 pm to OWLFAN86
Posted on 11/12/18 at 3:24 pm to OWLFAN86
quote:
use Duck and duck fat
Teal and wood ducks are best for their fat to make a duck gumbo.
My gumbo
Posted on 11/12/18 at 3:24 pm to Festus
quote:
When you don't feel like the time and effort of making a roux, is this a legit alternative?
most certainly, its just oil and flour. theyve built machines that move it around instead of having to stand over it for 45 minutes. there isnt some secret to great homemade roux.
Posted on 11/12/18 at 3:28 pm to Placebeaux
Posted on 11/12/18 at 3:28 pm to fishfighter
Duck fat is awesome to use, as is bacon grease
Posted on 11/12/18 at 3:30 pm to TH03
quote:
You make some gourmet browned flour, baw?
Everything I touch turns to gourmet baw
quote:
I’ve made hour long rouxs on medium heat and 20 minute rouxs on high heat. Never noticed any difference in anything other than hand soreness.
Like I said...my Roux is a 3 beer Roux.....can be anywhere from 45 min to an hour....depends on how fast I drink the beer and how big the beer is
Posted on 11/12/18 at 3:35 pm to tgrbaitn08
Takes me around 20 minutes, but I using a very old castiron pot that is easy over 100 years old. Very thick and heavy. Was my Grandmaw's that was born in 1891.She passed when I was around 15.
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