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Started By
Message
Roux. Anybody else do this
Posted on 1/16/22 at 5:03 pm
Posted on 1/16/22 at 5:03 pm
When I’m changing the oil in my Dutch oven, I pour off the old/used oil and it leaves a sediment at the bottom. This is flour and residuals from frying chicken, okra, fries etc. I have found that it makes an excellent roux and is immediately ready to go. I suspect that this is how it originally started anyway. Thoughts?
13
Posted on 1/16/22 at 5:33 pm to Bamafig
Sounds terrible. Old, used flour and oil flavored with fish and other foods. Oil and flour aren’t expensive, throw that away.
Posted on 1/16/22 at 5:36 pm to Bamafig
quote:
residuals from frying chicken, okra, fries etc.
Sounds like “burnt bits” that would be terrible as a roux
Posted on 1/16/22 at 5:38 pm to Bamafig
quote:
When I’m changing the oil in my Dutch oven, I pour off the old/used oil and it leaves a sediment at the bottom. This is flour and residuals from frying chicken, okra, fries etc. I have found that it makes an excellent roux and is immediately ready to go.
Quoted for when it is erased.
Posted on 1/16/22 at 5:47 pm to Rouge
So I’m guessing no one’s tried it but knows all about it. Gotcha. Btw, I didn’t say fish so your comprehension skills are suspect. You can make fresh roux the same way. Twice as much oil as you need. Cook to color desired. Set aside and roux will settle to the bottom. Pour off excess grease. No chance of scorching. But y’all do it the way your toothless, ignorant paw paws did it.
Posted on 1/16/22 at 5:51 pm to Bamafig
You said “Thoughts?”
And we gave you our thoughts.
And we gave you our thoughts.
Posted on 1/16/22 at 5:52 pm to SixthAndBarone
And I gave y’all mine.
Posted on 1/16/22 at 5:53 pm to Bamafig
quote:
Btw, I didn’t say fish so your comprehension skills are suspect
You said “chicken, okra, etc.”
Etc. leaves fish as a possibility. Perhaps it’s YOUR comprehension skills that are suspect, hmm?
Posted on 1/16/22 at 5:59 pm to SixthAndBarone
Maybe you fry chicken and fish in the same oil. I will not.
Posted on 1/16/22 at 6:17 pm to Bamafig
quote:
I suspect that this is how it originally started anyway.
As in how roux became a thing? Because its evolved from butter and flour. Not dirty and burned used oil
This post was edited on 1/16/22 at 6:18 pm
Posted on 1/16/22 at 6:26 pm to Bamafig
I don't know about multiple fries, but this isn't that far from the Paul Prudhomme method where he fries the chicken, then makes his roux from the remaining oil and dregs.
Posted on 1/16/22 at 6:39 pm to Bamafig
quote:
Thoughts?
I don't believe you...
Posted on 1/16/22 at 6:55 pm to Btrtigerfan
quote:
I don't know about multiple fries, but this isn't that far from the Paul Prudhomme method where he fries the chicken, then makes his roux from the remaining oil and dregs.
Exactly. That’s what I do when I make fried chicken gumbo.
Posted on 1/16/22 at 7:02 pm to Gris Gris
When you make fried chicken gumbo, do you mean battered and fried, or naked and fried?
Posted on 1/16/22 at 7:03 pm to Bamafig
quote:
Bamafig
Asks for opinion on “roux”.
Gets opinion on roux he doesn’t like so then attacks people whose opinion he asked.
Rowelllll Taaaaaddddd!
Posted on 1/16/22 at 7:26 pm to Bamafig
quote:
sediment at the bottom.
C'mon baw, that's the gradu.
Posted on 1/16/22 at 7:56 pm to Bamafig
quote:
Thoughts?
I would not do this with oil that’s been used multiple times, seems like it would be bitter and burnt taste.
I would do it with oil I used once. Say I fried some chicken and was going to make smothered fried chicken. I would use a little of that oil.
For the most part, I don’t use oil to make a roux, I use butter.
Posted on 1/16/22 at 8:55 pm to Bamafig
I always use the oil I fried chicken in to make a big batch of roux. However, what I do is allow the oil to cool overnight and strain it through a chinois which is a very fine mesh stainless steel strainer to catch any bits that settle near the bottom of the pot.
I do not strain all the oil and do my best to not disturb the crap on the very bottom of the pan and just toss that.
Then I'll heat the cleaned oil, add flour and make a roux to put in Mason jars to use later.
I don't even use the flour I used to coat the chicken I'm frying since it is heavily seasoned and the seasoning will burn during the roux making process. I just use fresh, unseasoned all purpose flour.
I do not strain all the oil and do my best to not disturb the crap on the very bottom of the pan and just toss that.
Then I'll heat the cleaned oil, add flour and make a roux to put in Mason jars to use later.
I don't even use the flour I used to coat the chicken I'm frying since it is heavily seasoned and the seasoning will burn during the roux making process. I just use fresh, unseasoned all purpose flour.
Posted on 1/17/22 at 7:08 am to Bamafig
quote:
When I’m changing the oil in my Dutch oven, I pour off the old/used oil and it leaves a sediment at the bottom. This is flour and residuals from frying chicken, okra, fries etc. I have found that it makes an excellent roux and is immediately ready to go.
Does not sound like a good idea.
This post was edited on 1/17/22 at 7:11 am
Posted on 1/17/22 at 7:40 am to Bamafig
quote:
BamafAg
FIFY
quote:
toothless, ignorant paw paws did it.
You would 100% get your clock cleaned if you said this in person to someone from Louisiana.
This post was edited on 1/17/22 at 7:45 am
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