- 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
Roux trouble
Posted on 11/13/13 at 11:15 pm
Posted on 11/13/13 at 11:15 pm
Long time lurker here. I've made a lot of your recipes and really enjoyed them! I'm not the best cook but I am some what capable in the kitchen.
However, I am having a lot of trouble with roux for gumbo. I love everyone's gumbo but mine. I just want to cook a decent batch for once. I am on my tired batch of roux at the moment. First, too smokey. I think I burned the oil. Second I waited too long. I was trying to see how dark I can take it. Came out tasting weird. The third, that I am working on right now, is a light blonde color right now. I've been here for a while watching it on low. I've looked high and low for roux instructions. But other than som,e shady sites, it's always l---> get flour and fat---> magic roux!
I'm super embarrassed and I just want to be half decent at Cajun foods!
Any tips?
However, I am having a lot of trouble with roux for gumbo. I love everyone's gumbo but mine. I just want to cook a decent batch for once. I am on my tired batch of roux at the moment. First, too smokey. I think I burned the oil. Second I waited too long. I was trying to see how dark I can take it. Came out tasting weird. The third, that I am working on right now, is a light blonde color right now. I've been here for a while watching it on low. I've looked high and low for roux instructions. But other than som,e shady sites, it's always l---> get flour and fat---> magic roux!
I'm super embarrassed and I just want to be half decent at Cajun foods!
Any tips?
This post was edited on 11/13/13 at 11:21 pm
9
Posted on 11/13/13 at 11:23 pm to bigcheese
Nice first post.
GTFO, PIIHB, GFY, and DIAF N00b.
Roux.
1 part flour, 1 part oil. You can go heavier on the flour later. I use almost double sometimes.
Use shortening, veg oil, any animal fats. No olive oil!
ALWAYS chop your veggies first. You throw them in to stop the roux from burning. You can take it off the burner, but it will burn if you can't cool it fast enough.
Again, some folks make their roux slow, I can make a roux in 10-12 minutes. The key is not how fast you can brown flour, it's how fast you can stop browning flour.
I like a very dark roux. It always tempers overnight, and tastes better the next day.
Also remember cold roux/hot stock, hot roux/cool stock. It keeps it from separating.
GTFO, PIIHB, GFY, and DIAF N00b.
Roux.
1 part flour, 1 part oil. You can go heavier on the flour later. I use almost double sometimes.
Use shortening, veg oil, any animal fats. No olive oil!
ALWAYS chop your veggies first. You throw them in to stop the roux from burning. You can take it off the burner, but it will burn if you can't cool it fast enough.
Again, some folks make their roux slow, I can make a roux in 10-12 minutes. The key is not how fast you can brown flour, it's how fast you can stop browning flour.
I like a very dark roux. It always tempers overnight, and tastes better the next day.
Also remember cold roux/hot stock, hot roux/cool stock. It keeps it from separating.
Posted on 11/13/13 at 11:27 pm to Btrtigerfan
Thank you for responding!
And the cold/hot info is especially useful! I had no idea!
Do you have a temp you normally work at? Or do you adjust to needs more hear vs oshit it's burning?
And the cold/hot info is especially useful! I had no idea!
Do you have a temp you normally work at? Or do you adjust to needs more hear vs oshit it's burning?
Posted on 11/13/13 at 11:32 pm to bigcheese
This is an enlightened thread that may help. Oven Roux
pay attention to Gris Gris' first post then the couple she has on page 2 that give some other good pointers. I've never done it but it's a method certainly worth trying, especially for a novice. Like you, I'm no master by any means at making a roux or gumbo. I'll be trying the oven method soon though.
Also, I like either vegetable oil or lard as my fats. 1 part fat to 1.5 flour works best for me.
pay attention to Gris Gris' first post then the couple she has on page 2 that give some other good pointers. I've never done it but it's a method certainly worth trying, especially for a novice. Like you, I'm no master by any means at making a roux or gumbo. I'll be trying the oven method soon though.
Also, I like either vegetable oil or lard as my fats. 1 part fat to 1.5 flour works best for me.
Posted on 11/13/13 at 11:36 pm to Rohan2Reed
That's awesome! I will definitely try that next time! I tried searching on the board but I don't think I was looking hard enough! I would have died for that! I've been trying and failing at roux for the past four hours!
Edit: I didn't notice your username! I think your gumbo was linked in a stickied thread and after seeing it, it inspired me to make my own gumbo!
Edit: I didn't notice your username! I think your gumbo was linked in a stickied thread and after seeing it, it inspired me to make my own gumbo!
This post was edited on 11/13/13 at 11:53 pm
Posted on 11/13/13 at 11:55 pm to bigcheese
If you search the board, you really have to use the google option for decent results.
When you say you're watching the roux, are you stirring it constantly?
What fat are you using?
I've been making roux in a cast iron skillet since I was 12 and the oven roux method tastes exactly the same. I've done it in very large quantities about 5 + times now. Takes a good while for large quantities, but perfect every time.
All my life, I've added hot roux to simmering stock a ladle or large spoonful at a time stirring it in. Never had a problem, so I don't know anything about the cold hot business for making gumbo.
Glad you decided to post! And, don't be embarrassed. Everyone here learned at one time or another and we are still learning.
When you say you're watching the roux, are you stirring it constantly?
What fat are you using?
I've been making roux in a cast iron skillet since I was 12 and the oven roux method tastes exactly the same. I've done it in very large quantities about 5 + times now. Takes a good while for large quantities, but perfect every time.
All my life, I've added hot roux to simmering stock a ladle or large spoonful at a time stirring it in. Never had a problem, so I don't know anything about the cold hot business for making gumbo.
Glad you decided to post! And, don't be embarrassed. Everyone here learned at one time or another and we are still learning.
Posted on 11/14/13 at 12:46 am to Gris Gris
Thank you for replying! I have taken so much advice from your posts since I started reading here!
I am stirring it constantly, I am super obsessed with not burning it so I watch it like a hawk for 40-1hr 1/2 on low.
I am using vegetable oil at the moment. I was thinking of upgrading to peanut oil.
I really appreciate all of your advise!
I am stirring it constantly, I am super obsessed with not burning it so I watch it like a hawk for 40-1hr 1/2 on low.
I am using vegetable oil at the moment. I was thinking of upgrading to peanut oil.
I really appreciate all of your advise!
Posted on 11/14/13 at 5:20 am to bigcheese
Equal parts oil/flour put on medium high heat in stock pot/dutch oven once started continuous stirring is necessary so as to not scorch it. When it has reached the desired color(peanut butter brown/dark as night black, throw into the pot your pre-prepared trinity veggies to allow them to cook and the roux to stop cooking. When done start adding warm stock to this pot of gold.
Posted on 11/14/13 at 6:43 am to Btrtigerfan
Are those temps right? I would think the cold with hot is exactly what causes separation.
Posted on 11/14/13 at 7:13 am to bigcheese
Turn heat on high until the oil starts to smoke. Slowly add flour and mix until you have added it all. Continue to stir until desired color. It should never take you longer than 15 minutes
Posted on 11/14/13 at 7:14 am to Btrtigerfan
quote:
Also remember cold roux/hot stock, hot roux/cool stock. It keeps it from separating.
I have always heard the complete opposite. Hot roux needs hot stock
Posted on 11/14/13 at 7:32 am to bigcheese
ive made stove top roux a few times but gave oven roux a shot last week
super easy, stir every 15 minutes or so
took a while though, so set aside some time, but theres usually plenty of other prep work that can be done while the roux is getting dark
super easy, stir every 15 minutes or so
took a while though, so set aside some time, but theres usually plenty of other prep work that can be done while the roux is getting dark
Posted on 11/14/13 at 7:42 am to bigcheese
I'm sure it's sacrilege, but I use butter. It gives a very rich flavor, but will never get darker that peanut butter.
Posted on 11/14/13 at 7:43 am to bigcheese
Get a grease thermometer, heat oil to 350 before adding flour. Saves a lot of stirring time. Like others said, have all vegetables cut up before you start, when it gets to the right color, quickly throw in the vegetables to stop browning.
Posted on 11/14/13 at 8:05 am to Geauxlden Eagle
quote:
I'm sure it's sacrilege, but I use butter.
ive heard of using bacon grease
does it make a good roux? and does it change the process at all?
TIA
Posted on 11/14/13 at 8:13 am to Croacka
IMO it makes a very good roux, particularly for etoufee.
Same process, stir the shite out of it. It just doesn't get very dark, no matter how long you cook it.
Same process, stir the shite out of it. It just doesn't get very dark, no matter how long you cook it.
Posted on 11/14/13 at 8:22 am to Geauxlden Eagle
quote:
I'm sure it's sacrilege, but I use butter. It gives a very rich flavor, but will never get darker that peanut butter
It makes a better gravy, in my opinion, than any other oil besides possibly bacon grease. I don't really worry about getting it too damn dark, as flavor trumps color for me.
Posted on 11/14/13 at 8:28 am to HeadyMurphey
quote:
I have always heard the complete opposite. Hot roux needs hot stock
Yep. Separation will ensue with cold/hot more often.
Posted on 11/14/13 at 8:37 am to Motorboat
quote:
Yep. Separation will ensue with cold/hot more often.
I've always heard the hot/cold rule, but I can tell you from direct experience: if you add the roux to stock/liquid at a hard rolling boil, it won't separate, as long as you stir while you add the roux. This is how I do it in a 60 quart batch, but the hard rolling boil is essential when using hot roux. Merely warm or simmering, and the hot roux (less than 375, but more than 212 degrees) just falls to the bottom of the pot in globs.
Posted on 11/14/13 at 8:46 am to Btrtigerfan
quote:
The key is not how fast you can brown flour, it's how fast you can stop browning flour.
A lot of wisdom right there.
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News