- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Question about using bottled roux.
Posted on 10/4/20 at 4:28 pm
Posted on 10/4/20 at 4:28 pm
2 questions....
1. Which one do you recommend? Savoie’s seems a bit too dark...almost burnt to me
2. When using bottled roux, when do you put it in? After sautéing the veggies and before you put in your stock? Or do u put it in after you put in your stock, meat etc...and let come back to a boil?
1. Which one do you recommend? Savoie’s seems a bit too dark...almost burnt to me
2. When using bottled roux, when do you put it in? After sautéing the veggies and before you put in your stock? Or do u put it in after you put in your stock, meat etc...and let come back to a boil?
11
Posted on 10/4/20 at 4:31 pm to TigerFan244
1. Kary's
2. I've tried several methods. I've settled on adding it to the stock before the veggies.
2. I've tried several methods. I've settled on adding it to the stock before the veggies.
This post was edited on 10/4/20 at 4:33 pm
Posted on 10/4/20 at 4:32 pm to TigerFan244
I put it in boiling stock/water. Stir until melted.
Posted on 10/4/20 at 5:23 pm to TigerFan244
There was thread on this just recently with some good info
Posted on 10/4/20 at 5:25 pm to TigerFan244
Kary’s.
I brown the meat, sautéed the Veggies, add the stock, bring to rolling boil, then add stock in one spoonful at a time, stir as usual for a while to mix it.... bring back to boil then simmer for an hour or so
I brown the meat, sautéed the Veggies, add the stock, bring to rolling boil, then add stock in one spoonful at a time, stir as usual for a while to mix it.... bring back to boil then simmer for an hour or so
This post was edited on 10/4/20 at 5:28 pm
Posted on 10/4/20 at 7:20 pm to TigerFan244
Any jarred roux I use I pour it in the pot and add a lil oil and get it hot hot, then add the veggies to cool it down, then cook the veggies in it 5-10 mins then add the stocks.
Posted on 10/4/20 at 7:36 pm to TigerFan244
After I've put the stock in and brought to a boil. I pulled it all out the jar onto a plate last time to mix and mash it up prior to putting it in. Incorporated into the stock much quicker that way.
Posted on 10/4/20 at 7:56 pm to TigerFan244
Savoie has a light and a dark roux. I use the light one. I add it after I sauté my veggies and before the stock.
Posted on 10/5/20 at 9:47 am to TigerFan244
i always use kary's
Posted on 10/5/20 at 9:54 am to TigerFan244
1. Kary's wet roux; don't mess up and get the powdered.
2. I sautee the veggies (also brown off the chicken and sausage separately), remove from the pot, then boil the stock and drop the roux in when it hits boiling. Once that is done everything else goes in.
2. I sautee the veggies (also brown off the chicken and sausage separately), remove from the pot, then boil the stock and drop the roux in when it hits boiling. Once that is done everything else goes in.
Posted on 10/5/20 at 1:19 pm to TigerFan244
Ragin Kajun is the best brand. I grew up on Savoie's & Kary's, but the last 1-2 years I tried Ragin Kajun and to me it's head and shoulders above the others. But what I like about it is that it's darker, and has more of smoke flavor to it, so if you find Savoie's too dark you make not like it. I cooked a gumbo last weekend with Savoie's, and again this weekend with Ragin Kajun, and the difference is night & day for even my wife to mention it.
Only issue I have with it is a little more greasy. I've only seen it at Rouse's
Only issue I have with it is a little more greasy. I've only seen it at Rouse's
This post was edited on 10/5/20 at 1:20 pm
Posted on 10/5/20 at 1:25 pm to TigerFan244
I use the dark savioes. I cook the meats, plate them, add veggies, then add the roux (it is easier to mix when it’s hot). Add stock and boil for about an hour. Then add meat back for 30-45 mins.
Serve on pats to salad!
Serve on pats to salad!
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News