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Started By
Message
Roux
Posted on 12/24/19 at 4:35 pm
Posted on 12/24/19 at 4:35 pm
I don’t know how you coonasses do it. My wife and I just argued like hell trying to make a roux for a first time attempt at gumbo. Took 3 tries before we didn’t burn it.
Before you ask, I’m taking gumbo to family Christmas as a nod of appreciation to LSU for beating uga and to troll a bunch of uga family.
Before you ask, I’m taking gumbo to family Christmas as a nod of appreciation to LSU for beating uga and to troll a bunch of uga family.
4
Posted on 12/24/19 at 4:43 pm to Dick Jacket
You from Georgia, Yankee?
Roux isn’t that hard.
Don’t get it too hot and don’t stop moving.
That’s about it
Roux isn’t that hard.
Don’t get it too hot and don’t stop moving.
That’s about it
This post was edited on 12/24/19 at 4:44 pm
Posted on 12/24/19 at 4:46 pm to fr33manator
It was too hot the first time. Tried it in the Dutch oven over an outdoor burner. Black flecks as soon as flour touched the oil.
It’s going now. Peanut butter colored roux with all of the meat and veggies simmering. M
Edit - native Georgian. We don’t cook with roux.
It’s going now. Peanut butter colored roux with all of the meat and veggies simmering. M
Edit - native Georgian. We don’t cook with roux.
This post was edited on 12/24/19 at 4:48 pm
Posted on 12/24/19 at 5:01 pm to fr33manator
quote:
Roux isn’t that hard.
Don’t get it too hot and don’t stop moving.
You can get it as hot as possible, and it won't burn as long as you keep it moving.
Posted on 12/24/19 at 5:23 pm to TH03
quote:
You can get it as hot as possible
For a N00b? No. Let them learn what “keep it moving” really means before you send them on a high heat level.
High heat plus someone unfamiliar with roux=burnt roux
Posted on 12/24/19 at 5:34 pm to fr33manator
Yeah I'd go no higher than medium for a noob
If it takes 40 minutes so be it. Better than throwing it out and starting over.
If it takes 40 minutes so be it. Better than throwing it out and starting over.
Posted on 12/24/19 at 5:45 pm to Powerman
Oven roux, just flour, no oil, 45 mins, at 405
Posted on 12/24/19 at 5:52 pm to Dick Jacket
I am also native Georgian and I've never had trouble making a roux. You must be some kind of idiot to not know how to make a roux. Im guessing you didn't actually attend GT. Just a sidewalk cucking out to LSU.
I hope you ruin every utensil and implement your shitty roux touches. Scrub soak scrub, never come off. That's your cuck penance.
I hope you ruin every utensil and implement your shitty roux touches. Scrub soak scrub, never come off. That's your cuck penance.
Posted on 12/24/19 at 6:32 pm to deeprig9
Deep rig coming in hot
Posted on 12/24/19 at 6:39 pm to deeprig9
Damn, it's Christmas Eve and you're this angry.
Posted on 12/24/19 at 6:49 pm to deeprig9
My gumbo troll worked and no one has even tasted it!
Posted on 12/24/19 at 6:52 pm to TH03
You’d be angry too if it had been since 1980 that your team won a national title.
Posted on 12/24/19 at 7:17 pm to Dick Jacket
Jar roux
Posted on 12/24/19 at 8:51 pm to TH03
They don't call it "Cajun Napalm" for nothing.
Posted on 12/24/19 at 9:15 pm to t00f
quote:
Oven roux, just flour, no oil, 45 mins, at 405
Without a doubt...the best way to make a "roux."
I am doing a Gluten free gumbo with Savoie's gluten free roux and the bottom picture is exactly what I am doing.
Anyone downvoting is a fan of wasting time.
Posted on 12/25/19 at 6:12 am to fr33manator
So this gumbo turned out amazing and the shrimp haven’t been added yet. I predict this stuff will get cleared out.
Merry Christmas to all! (Even Deeprig who got a lump of coal from St. O)
Merry Christmas to all! (Even Deeprig who got a lump of coal from St. O)
Posted on 12/25/19 at 9:11 am to JodyPlauche
And I have enough for 4 more applications, so 5/45. Gumbo comes out Mr B’s dark.
Posted on 12/26/19 at 8:41 am to JodyPlauche
quote:
Without a doubt...the best way to make a "roux."
A good way, and definitely the easiest, but not the best.
Posted on 12/26/19 at 2:34 pm to Dick Jacket
(no message)
This post was edited on 11/7/22 at 6:53 am
Posted on 12/26/19 at 5:03 pm to Dick Jacket
What are you cooking your roux on. Cast iron is best and burning happens easier on other skillets.
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