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Started By
Message
Roux Method Poll and Post
Posted on 2/6/21 at 7:39 pm
Posted on 2/6/21 at 7:39 pm
Fast or slow?
F or S , then explain your method if you wish.
F or S , then explain your method if you wish.
12
Posted on 2/6/21 at 7:40 pm to OTIS2
Oven roux with chicken stock
Posted on 2/6/21 at 7:41 pm to OTIS2
F. Prudhomme method....peanut butter roux in 6 minutes. Dark chocolate in 10.
Posted on 2/6/21 at 7:43 pm to OTIS2
Fast. Have your trinity cut up and ready to cook. Heat oil on high until it starts smoking. Add flour and whisk to combine. Drop temp to Med/High and continue stirring it. Don't stop. Adjust temp higher or lower as needed but it should get to the right color within 3-5 minutes. Add vegetables and stir to cool it off and stop the roux from burning.
Posted on 2/6/21 at 7:53 pm to OTIS2
This afternoon. About ten minutes. I like to sip while stirring the roux. It’s done when my glass is empty. :)
Posted on 2/6/21 at 8:11 pm to OTIS2
quote:
F. Prudhomme method....peanut butter roux in 6 minutes. Dark chocolate in 10.
This, then dump the veggies to slow things down.
Posted on 2/6/21 at 10:03 pm to OTIS2
Fast
Posted on 2/6/21 at 10:08 pm to OTIS2
Jar
Posted on 2/6/21 at 10:10 pm to t00f
Gross
Posted on 2/7/21 at 10:50 am to OTIS2
A few posters here convinced me awhile back to try Richards and I haven’t made a roux since 
Posted on 2/7/21 at 10:53 am to OTIS2
I rarely make a small amount of roux, so some years back, I started the oven method which I would deem as "slow" or "slower".
I used to do the fast PP method, but it still wasn't that fast with a large roux. It's a fine method, though.
I used to do the fast PP method, but it still wasn't that fast with a large roux. It's a fine method, though.
Posted on 2/7/21 at 11:11 am to OTIS2
I’m more of a medium. Takes about 10-15 minutes I guess. I start on high the adjust up and down or even pulling off the heat if its too hot. But I normally make about a half gallon at a time. Rarely do I make a roux then put my trinity it.
Made this one in a big magnalite saute pan. All I had handy I guess.
Its really why I dont buy the jarred. I always have jarred on hand because I just make a big one then use as needed.
Made this one in a big magnalite saute pan. All I had handy I guess.
Its really why I dont buy the jarred. I always have jarred on hand because I just make a big one then use as needed.
Posted on 2/7/21 at 11:20 am to ItNeverRains
quote:
A few posters here convinced me awhile back to try Richards and I haven’t made a roux since
Try Kary's, you'll never use Richard's again. While not bad it's not on the same level as Kary's.
Posted on 2/7/21 at 12:29 pm to OTIS2
Depends on what I'm doing with it. For most things slow. For a few family recipes I actually do a dry roux, browning flour in a dry skillet. It's not easy to get right.
Posted on 2/7/21 at 2:50 pm to Gris Gris
What’s more interesting than the argument over fast/slow, is if Otis the Town Drunk started this thread after 2 or 3 bottles of wine?
Posted on 2/7/21 at 3:12 pm to bossflossjr
quote:
What’s more interesting than the argument over fast/slow, is if Otis the Town Drunk started this thread after 2 or 3 bottles of wine?
We already know that answer!
Posted on 2/7/21 at 3:16 pm to Gris Gris
I knew you would enjoy that, Gris.
He went from a poll question to f-ing the deceased in 2 minutes. Literally. Classic Otis.
He went from a poll question to f-ing the deceased in 2 minutes. Literally. Classic Otis.
This post was edited on 2/7/21 at 3:18 pm
Posted on 2/7/21 at 6:39 pm to 91TIGER
quote:
Try Kary's, you'll never use Richard's again. While not bad it's not on the same level as Kary's.
Posted on 2/8/21 at 12:38 pm to 91TIGER
quote:
A few posters here convinced me awhile back to try Richards and I haven’t made a roux since
Try Kary's, you'll never use Richard's again. While not bad it's not on the same level as Kary's.
Try Ragin Kajun! To me it's far and away better than both Richard's, Kary's, and Savoie's. It's darker, and has a hint of smoke flavor to it, I think it's great
Posted on 2/8/21 at 12:57 pm to OTIS2
Karys jar, I always burn myself otherwise. Need to try the oven roux
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