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Started By
Message
Store Bought Roux
Posted on 5/15/18 at 1:18 pm
Posted on 5/15/18 at 1:18 pm
I used to love to make it myself, drink beer the whole time, etc.
Now I use Katy's. The dry Katy's is much blonder than the wet.
Any others get darker if you want that serious dark roux? I just add some Kitchen Bouquet if I want the psychological impact of DARK roux.
Now I use Katy's. The dry Katy's is much blonder than the wet.
Any others get darker if you want that serious dark roux? I just add some Kitchen Bouquet if I want the psychological impact of DARK roux.
5
Posted on 5/15/18 at 1:20 pm to LeTigre de La Marais
quote:
I just add some Kitchen Bouquet if I want the psychological impact of DARK roux.
Dark roux is about flavor rather than color.
Posted on 5/15/18 at 1:24 pm to Gris Gris
quote:
Dark roux is about flavor rather than color.
So...the color is independent from the flavor? Or can a blonde roux taste as dark as a black one?
I find Katy's wet to taste dark enough thought's not "black" like some people try to achieve.
This post was edited on 5/15/18 at 1:25 pm
Posted on 5/15/18 at 1:28 pm to LeTigre de La Marais
You can’t make a light roux taste like a dark on just adding Kitchen Boquet. The flavor comes from browning the flour. The darker it gets the more intense the flavor
Posted on 5/15/18 at 1:30 pm to KyrieElaison
quote:
You can’t make a light roux taste like a dark on just adding Kitchen Boquet. The flavor comes from browning the flour. The darker it gets the more intense the flavor
Exactly.
Posted on 5/15/18 at 1:36 pm to Gris Gris
Ok Im on the same page now...
Anyone knw of any store bought that's actually authentically darker than Katy's wet, so I dont have to fool my audience with Kitchen Bouquet for that extra color?
Anyone knw of any store bought that's actually authentically darker than Katy's wet, so I dont have to fool my audience with Kitchen Bouquet for that extra color?
Posted on 5/15/18 at 1:38 pm to LeTigre de La Marais
A dark roux shouldn’t take longer than 20 minutes really.
Posted on 5/15/18 at 1:46 pm to TH03
quote:
A dark roux shouldn’t take longer than 20 minutes really.
That really depends on the quantity of roux you are making. I routinely cook enough gumbo to feed over 100 people and it takes me at least 40+ minutes to completely make my dark roux.
If cooking a small pot (a couple gallons), then it's more like 20 minutes.
Posted on 5/15/18 at 1:51 pm to gumbo2176
quote:
I routinely cook enough gumbo to feed over 100 people and it takes me at least 40+ minutes to completely make my dark roux.
You must have some big arms to push that much flour and oil for 40 minutes. Either that or hire someone.
Posted on 5/15/18 at 1:53 pm to TH03
I guess no one has anything to offer on store bought than. I guess I'll have to stop being such a chiseler.
Posted on 5/15/18 at 1:55 pm to gumbo2176
quote:
If cooking a small pot (a couple gallons), then it's more like 20 minutes.
Like I said.
More often than not, people aren’t asking things on this board for a cook out for 100+ people.
Posted on 5/15/18 at 2:02 pm to LeTigre de La Marais
(no message)
This post was edited on 10/12/22 at 7:37 am
Posted on 5/15/18 at 2:03 pm to LeTigre de La Marais
quote:
Katy's
Try her brother Kary’s. It’s good jarred roux.
Posted on 5/15/18 at 2:05 pm to celltech1981
quote:
It's cooked flour...nothing complicated
Not complicated, but it can be diffferent with different fats.
I use bacon fat and the fat rendered from the sausage after I brown it.
Posted on 5/15/18 at 2:18 pm to LeTigre de La Marais
quote:
Anyone knw of any store bought that's actually authentically darker than Katy's wet, so I dont have to fool my audience with Kitchen Bouquet for that extra color?
I've never heard of Katy's. Kary's and Savoie's both have jarred pretty dark roux. I read about a local brand that looks darker than those. It's out of Lafayette, I believe. I can't recall the name right now.
Posted on 5/15/18 at 2:18 pm to TH03
Duck fat roux 
Posted on 5/15/18 at 2:21 pm to TH03
quote:
Not complicated, but it can be diffferent with different fats.
Yes, it can and even different oils can have different flavors. That's one reason I'm not a big fan of jarred roux. I think Savoie's may say something like cottonseed oil and other oils. One of them does. There's definitely a difference if you use bacon fat, sausage fat or butter.
For gumbo, my roux is pretty large, so as I've said many times, I make it in the oven most of the time. Takes a lot longer, but little to no effort. I enjoy making roux, but when I'm making a large quantity of gumbo, time becomes an issue as well as my weak hand with the stirring.
Posted on 5/15/18 at 2:31 pm to LeTigre de La Marais
Here's the roux I read about. I don't know what type of oil is used, though.
https://shop.acadianatable.com/products/roxs-roux
https://shop.acadianatable.com/products/roxs-roux
This post was edited on 5/15/18 at 2:32 pm
Posted on 5/15/18 at 2:37 pm to Gris Gris
Thanks
Posted on 5/15/18 at 2:37 pm to gumbo2176
What is the rule of thumb for the amount of Roux to finished product. Meaning as an example, a cup of roux per gallon or? I always eyeball but if there is a rule I would like to know. Thanks
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