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Rox's Roux - Jar
Posted on 9/16/18 at 9:14 am
Posted on 9/16/18 at 9:14 am
Making a gumbo today and did not feel like messing with the roux and picked this up at Fresh Market.
Anyone try this? Looks dark!
Anyone try this? Looks dark!
3
Posted on 9/16/18 at 9:19 am to t00f
quote:
t00f
quote:
Making a gumbo today
I can’t wait to try some of the leftovers for lunch tomorrow
Posted on 9/16/18 at 9:32 am to Winston Cup
Posted on 9/16/18 at 9:34 am to t00f
quote:
picked this up at Fresh Market
Posted on 9/16/18 at 9:37 am to BRgetthenet
Only place I could find it
Posted on 9/16/18 at 9:47 am to BRgetthenet
I've started grinding my own wheat for the flour I use. The store bought flour loses so much flavor from the lighting they use.
Posted on 9/16/18 at 10:38 am to t00f
I’ve read about it inthe Acadiana Table website. I think that’s the name of it. Can you take a pic of the ingredients? That’s what I was wondering.
Posted on 9/16/18 at 10:44 am to Gris Gris
Sure and I have never used a jarred roux before. Looks like the best way to use this to to bring water/stock to a boil and add it 2tb per 4 cups.
This post was edited on 9/16/18 at 10:49 am
Posted on 9/16/18 at 11:04 am to t00f
Thanks. Some have a mix of oils, but this one only has one. None of them use oils I use.
You can warm the roux in a skillet and sauté your veggies in it if you like.
You can warm the roux in a skillet and sauté your veggies in it if you like.
Posted on 9/16/18 at 11:09 am to t00f
quote:
Looks like the best way to use this to to bring water/stock to a boil and add it 2tb per 4 cups.
Low low heat. Scoop as much as you need. It settles out just like a regular roux.
Posted on 9/16/18 at 11:28 am to fightin tigers
Uh, so y’all suggest using it like regular roux and warm it up and throw the trinity in. Seems Ike there are some different ways. Saw one person take tablespoons out and add warm water and mix until it smooths out too.
Posted on 9/16/18 at 11:36 am to t00f
I use it the same way I use roux if I pull it out the freezer.
I usually make a huge roux then separate out different servings.
Warm it up slow and go from there.
I usually make a huge roux then separate out different servings.
Warm it up slow and go from there.
Posted on 9/16/18 at 11:39 am to fightin tigers
OK. In cook mode today, red beans, chili, gumbo, wings and sausage
Posted on 9/16/18 at 11:59 am to t00f
quote:
OK. In cook mode today, red beans, chili, gumbo, wings and sausage
All for today?
I’ve got chicken Adobe and enchiladas going. That should hold me over until Monday morning. Lazy Sundays in the kitchen are the best.
Posted on 9/16/18 at 12:04 pm to BRgetthenet
Low freezer, no time for cooking during the week.
Posted on 9/16/18 at 12:29 pm to t00f
Partially done
Posted on 9/16/18 at 12:32 pm to t00f
I tried it...and it was very good.
Posted on 9/16/18 at 12:44 pm to Big James
Roux for the beans
Posted on 9/16/18 at 3:12 pm to t00f
I never heard of "roux for the beans." I assume it thickens the beans good. Does it alter the flavor of the red beans any?
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