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Started By
Message
Roux in the microwave?????
Posted on 10/9/11 at 10:26 am
Posted on 10/9/11 at 10:26 am
Anyone cook there roux in the microwave?? My mom used to do this sometimes when she was short on time and I find myself doing it on occasion also. It's really quick and easy ,but I don't get the same satisfaction as standing over a traditional roux for 30 minutes.
4
Posted on 10/9/11 at 10:29 am to mouton
ummmmm, no. 
Posted on 10/9/11 at 10:38 am to 70739tigah
just by a jar.
browned flour is browned flour. i really don't get it when people take pride in cooking their own. it's flour and oil.
that's it.
browned flour is browned flour. i really don't get it when people take pride in cooking their own. it's flour and oil.
that's it.
Posted on 10/9/11 at 10:41 am to mouton
why not just use savoie's if in a hurry?
Posted on 10/9/11 at 10:42 am to tigerdup07
quote:
browned flour is browned flour. i really don't get it when people take pride in cooking their own. it's flour and oil.
that's it.
Posted on 10/9/11 at 11:02 am to tetu
It's hard to find jarred roux where I live. Besides, I like to get mine a shade darker than the jarred varieties.
Posted on 10/9/11 at 11:08 am to mouton
Just order you several jars and if you want it browner just put it in a pan and 
until you get to your desired color. Good luck with the shrimp gumbo, let us know how your stock ends up.
until you get to your desired color. Good luck with the shrimp gumbo, let us know how your stock ends up.
Posted on 10/9/11 at 11:13 am to mouton
My mom does it because she raised 11 kids and never had time to sit over a stove for 30 min. She also makes the best crawfish etouffee in the world that way. I don't see a reason not to do it unless you're just being nostalgic.
Posted on 10/9/11 at 11:40 am to mouton
Sure, I've done that. Very carefully. I do it sometimes for my light rouxs, but never for dark ones; I'm afraid of burning it. :hatersgonnahate:
Posted on 10/9/11 at 11:45 am to pterencetheptineida
works like a charm. 3 minutes on high, pull it out and stir for a minute. Then one minute cycles til you get it as dark as you want it. easiest thing in the world
Posted on 10/9/11 at 12:07 pm to aldawg2323
I can do it on the stove just as fast as the microwave.
Posted on 10/9/11 at 12:35 pm to Martini
Do you use the high heat, Paul Pruhdomme method?
Posted on 10/9/11 at 12:36 pm to Martini
quote:
I can do it on the stove just as fast as the microwave.
Posted on 10/9/11 at 12:40 pm to mouton
I microwave it most of the time, easy to get dark chocolate color, yesterday I did it on the stove while I chopped the vegetables.
Posted on 10/9/11 at 12:41 pm to mouton
quote:
Do you use the high heat, Paul Pruhdomme method?
that is what i use. high heat, black skillet and a wire whisk. you are done in under 15 minutes.
Posted on 10/9/11 at 1:55 pm to mouton
quote:
Do you use the high heat, Paul Pruhdomme method?
I use the "one drink" method. I make one big arse drink, big glass of wine or big arse beer and since you can't leave the roux alone, when the drink is gone the roux is done. Regardless of color and thats just tough shite if I'm in a drinking mood and my gumbo is made with a blonde roux.
Posted on 10/9/11 at 2:10 pm to Martini
That is a fine method.
Posted on 10/9/11 at 2:20 pm to Martini
Sometimes, I drink faster than the roux darkens to my taste even using the PP method of roux making, so I keep the mixings for the second drink in the vicinity just in case. I want a dark roux and I don't like to be thirsty while I'm making it.
Posted on 10/9/11 at 3:35 pm to andouille
6 min at 70% power then stir and keep microwaving at 1-2 min increments at 70% till you have your color. I did this the other day when I needed to stretch a gumbo we had frozen and we needed to make more liquid but did not want to dilute to color or flavor. Turned out great.
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