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Bamafig
Member since Nov 2018
1294 posts
 Online 

Roux. Anybody else do this

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?


SixthAndBarone
Tampa Bay Rays Fan
Member since Jan 2019
3387 posts

Sounds terrible. Old, used flour and oil flavored with fish and other foods. Oil and flour aren’t expensive, throw that away.


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jamboybarry
LSU Fan
Member since Feb 2011
30380 posts

quote:

residuals from frying chicken, okra, fries etc.


Sounds like “burnt bits” that would be terrible as a roux


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121
Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
134855 posts

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.


Bamafig
Member since Nov 2018
1294 posts
 Online 

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.


SixthAndBarone
Tampa Bay Rays Fan
Member since Jan 2019
3387 posts

You said “Thoughts?”

And we gave you our thoughts.


Bamafig
Member since Nov 2018
1294 posts
 Online 

And I gave y’all mine.


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SixthAndBarone
Tampa Bay Rays Fan
Member since Jan 2019
3387 posts

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?


Bamafig
Member since Nov 2018
1294 posts
 Online 

Maybe you fry chicken and fish in the same oil. I will not.


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Ed Osteen
New Orleans Saints Fan
Member since Oct 2007
55015 posts

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 at 6:18 pm


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201
Btrtigerfan
LSU Fan
Disgruntled employee
Member since Dec 2007
17190 posts

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.


CajunDan
LSU Fan
Georgia
Member since Jan 2015
641 posts

quote:

Thoughts?


I don't believe you...


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Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
43964 posts

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.


Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
11896 posts

When you make fried chicken gumbo, do you mean battered and fried, or naked and fried?


BugAC
USA Fan
St. George
Member since Oct 2007
44751 posts

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!


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ForLSU56
LSU Fan
Rapides Parish
Member since Feb 2015
3664 posts

quote:

sediment at the bottom.


C'mon baw, that's the gradu.


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theantiquetiger
LSU Fan
Paid Premium Member Plus
Member since Feb 2005
16804 posts

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.


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02
gumbo2176
Member since May 2018
11462 posts

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.


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rmc
USA Fan
Truth or Consequences
Member since Sep 2004
25689 posts

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 at 7:11 am


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CHEDBALLZ
LSU Fan
South Central LA
Member since Dec 2009
20375 posts

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 at 7:45 am


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