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Started By
Message
roux, when to use and when not to
Posted on 12/20/22 at 10:06 am
Posted on 12/20/22 at 10:06 am
so thats the question, when is a roux used and when not to use a roux?
some people try to use a roux in everything, even stews and jumbalaya, and some dont, so what are your rules on when to use a roux and when not to use?
some people try to use a roux in everything, even stews and jumbalaya, and some dont, so what are your rules on when to use a roux and when not to use?
5
Posted on 12/20/22 at 10:18 am to keakar
No rules...just right
Posted on 12/20/22 at 10:25 am to keakar
Use roux in recipes that call for roux
????
Profit
????
Profit
Posted on 12/20/22 at 10:40 am to LSUballs
quote:The only thing cooked at my house where it's used and not used is étouffée. Just depends on the family recipe.
Use roux in recipes that call for roux
Posted on 12/20/22 at 10:49 am to LSUballs
quote:
Use roux in recipes that call for roux
????
Profit
so you use a roux in your jambalaya and pastalya and soups? because there are recipes that say to use a roux in those
Posted on 12/20/22 at 10:52 am to keakar
I use a roux in quite a few soups like cream based soups. I use one to make bechamel sauces also.
Posted on 12/20/22 at 10:54 am to keakar
if you want something thickened with a rich, slightly smoky and nutty flavor: use it
if you want to keep it thin or only want a neutral thickener: don't use it
if you want to keep it thin or only want a neutral thickener: don't use it
Posted on 12/20/22 at 11:05 am to keakar
quote:
so you use a roux in your jambalaya and pastalya
No. And I don't know anybody else who does.
quote:
soups?
Depends on the soup. A bisque or something yes.
quote:
because there are recipes that say to use a roux in those
There's all kinds of crazy stuff out there man. Just have to tune it out.
Posted on 12/20/22 at 11:25 am to keakar
I haven’t tried it yet but some people do a roux in sauce piquant
Posted on 12/20/22 at 2:00 pm to AlxTgr
quote:
The only thing cooked at my house where it's used and not used is étouffée.
For etouffee I make a butter roux that is lighter in color that a gumbo 50/50 roux. Makes the dish.
Posted on 12/20/22 at 2:37 pm to keakar
Stew 100%
Jambalaya??? WTF no
Jambalaya??? WTF no
Posted on 12/21/22 at 2:50 pm to AlxTgr
quote:
The only thing cooked at my house where it's used and not used is étouffée. Just depends on the family recipe.
After living in Houma for 12 years I am finding out how each part of the bayou had their own recipe for various dishes. One bayou won't have a roux, one will, and one even had an onion roux which I know nothing about
Posted on 12/21/22 at 3:09 pm to AlxTgr
quote:
The only thing cooked at my house where it's used and not used is étouffée
same here
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