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Started By
Message
Texan tries to make a Cajun Roux
Posted on 3/5/20 at 8:12 am
Posted on 3/5/20 at 8:12 am
And it had a gritty texture. Tell me where I went wrong.
2 cups peanut oil and 2 cups all purpose flour. (Recipe said oil for Cajun or butter for Creole). Electric range, set on 5/10. Round bottom saucepan and wire whisk.
Let oil heat to just prior to first smoke. (did not take temp). Slowly added the flour over about 20 minutes, whisking continuously. Mixture slowly turned golden, then tan, then light brown then a darker brown. Smelled delicious.
Tasted it, and it had a sandy texture.. Let it simmer on 1/10 and slowly added water until the texture became palatable and the concoction edible (barely). Not part of making a roux, but was trying to salvage the experiment.
Where did I go wrong?
EDIT:
This is an epicurean forum. I am trying to learn to cook something new to me, thought I made a mistake and sought advice. Why would anyone downvote that?
2 cups peanut oil and 2 cups all purpose flour. (Recipe said oil for Cajun or butter for Creole). Electric range, set on 5/10. Round bottom saucepan and wire whisk.
Let oil heat to just prior to first smoke. (did not take temp). Slowly added the flour over about 20 minutes, whisking continuously. Mixture slowly turned golden, then tan, then light brown then a darker brown. Smelled delicious.
Tasted it, and it had a sandy texture.. Let it simmer on 1/10 and slowly added water until the texture became palatable and the concoction edible (barely). Not part of making a roux, but was trying to salvage the experiment.
Where did I go wrong?
EDIT:
This is an epicurean forum. I am trying to learn to cook something new to me, thought I made a mistake and sought advice. Why would anyone downvote that?
This post was edited on 3/5/20 at 8:36 am
20
Posted on 3/5/20 at 8:14 am to AggieHank86
Didn’t sound like you did anything wrong. You're not supposed to just eat roux. It’s to thicken stuff
Posted on 3/5/20 at 8:16 am to LSUballs
quote:So the texture is normal?
Didn’t sound like you did anything wrong. You're not supposed to just eat roux. It’s to thicken stuff
Posted on 3/5/20 at 8:16 am to LSUballs
quote:
Didn’t sound like you did anything wrong. You're not supposed to just eat roux. It’s to thicken stuff
Posted on 3/5/20 at 8:18 am to AggieHank86
The darker (longer) you brown it the smoother it will become. A sandy textured roux isn't an issue to me if you're adding stock to it for gumbo/stew
Posted on 3/5/20 at 8:19 am to AggieHank86
quote:
became palatable and the concoction edible (barely)
You are not supposed to eat roux straight up. Kind of like how you are not supposed to just eat a stick of butter, but only add it to dishes.
Posted on 3/5/20 at 8:24 am to Datfish
quote:Thanks. I knew that, and the plan was always t use it in another dish. I was just surprised by the texture and thought I had botched the experiment.
You are not supposed to eat roux straight up. Kind of like how you are not supposed to just eat a stick of butter, but only add it to dishes.
As I said, I added water and added water. I think the volume was roughly tripled before I found it remotely palatable.
Y’all seem to be telling me that the sandy/gritty texture is the norm. I feel better now.
This post was edited on 3/5/20 at 8:25 am
Posted on 3/5/20 at 8:39 am to AggieHank86
quote:
Let oil heat to just prior to first smoke. (did not take temp). Slowly added the flour over about 20 minutes,
This may be your problem.
While you shouldn't dump it in all at once, adding flour over 20min is a bit extreme.
Maybe some of the flour you added towards the end wasn't cooked all the way? (No idea if this is accurate, just a possible thought.)
Posted on 3/5/20 at 8:50 am to BlackCoffeeKid
quote:I considered this, and it may be the case. I was being VERY careful not to have clumps.quote:This may be your problem.
20 minutes,
While you shouldn't dump it in all at once, adding flour over 20min is a bit extreme.
Maybe some of the flour you added towards the end wasn't cooked all the way? (No idea if this is accurate, just a possible thought.)
How long do you think I should have spent adding two cups?
Posted on 3/5/20 at 8:55 am to AggieHank86
BUY IT IN A JAR.
even some of the most authentic cajuns do this so, don't feel bad about it.
even some of the most authentic cajuns do this so, don't feel bad about it.
Posted on 3/5/20 at 8:56 am to AggieHank86
How old was the flour?
Always use fresh flour. It's cheap and makes a world of difference.
Always use fresh flour. It's cheap and makes a world of difference.
Posted on 3/5/20 at 8:56 am to AggieHank86
Being that you were doing it over high heat, just a continuous sprinkle should do the job. Probably around 1-2min while frantically whisking.
It's alot easier if you can get somebody to pour the flour when you whisk.
It's alot easier if you can get somebody to pour the flour when you whisk.
This post was edited on 3/5/20 at 8:57 am
Posted on 3/5/20 at 9:07 am to AggieHank86
quote:
2 cups peanut oil
I mean...you can use it but most people use vegetable oil, butter, bacon grease, or lard.
quote:
Recipe said oil for Cajun or butter for Creole
Did you get this from food network or something? That's false. quote:
Round bottom saucepan and wire whisk.
You want to use cast iron and don't use something abrasive like a wire whisk. Either use a silicon one or a wooden spoon / spatula.
quote:
Slowly added the flour over about 20 minutes
That's overkill. Just add it in parts. Once the flour has mixed in from one part, add more. Repeat until all is mixed. Example, if I do 2 cups of flour I'll usually add about 1/2 cup at a time and have it all incorporated within a few minutes.
quote:
Tasted it, and it had a sandy texture
Makes sense that an aggie would eat raw roux. quote:
Where did I go wrong?
You went to the wrong place for a recipe. There are plenty of threads on making roux on this forum. You should have started there. Though it does sound like your end product came out ok...there are better ways to do it.
This post was edited on 3/5/20 at 9:10 am
Posted on 3/5/20 at 9:13 am to AggieHank86
quote:
EDIT: This is an epicurean forum. I am trying to learn to cook something new to me, thought I made a mistake and sought advice. Why would anyone downvote that?
It doesn't matter, there are people on this board that downvote just because. You could post something completely sane and 100% factual and they'll still downvote you!
Posted on 3/5/20 at 9:17 am to USMCTIGER1970
A Cajun roux is when your dump Tony’s in the flour
Posted on 3/5/20 at 9:22 am to LSUballs
quote:
You're not supposed to just eat roux
don't know why this made me
Posted on 3/5/20 at 9:23 am to AggieHank86
when you make your gumbo, follow this. good way to get started and then you can make adjustments as you see fit with later ones
LINK
LINK
This post was edited on 3/5/20 at 9:36 am
Posted on 3/5/20 at 9:42 am to oldcharlie8
quote:In rural Texas? I wish.
BUY IT IN A JAR.
even some of the most authentic cajuns do this so, don't feel bad about it.
We have some land south of Lafayette. When we went out there, Mom would always come home with a few jars of local roux. I was a kid at the time and did not understand the amount of work she was saving herself.
This post was edited on 3/5/20 at 9:46 am
Posted on 3/5/20 at 9:44 am to BlackCoffeeKid
quote:My 12yo likes to help me cook. I will recruit her next time!
It's alot easier if you can get somebody to pour the flour when you whisk.
Posted on 3/5/20 at 9:52 am to Panny Crickets
quote:I keep my flour in the freezer. It stays pretty darned fresh that way.
How old was the flour?
Always use fresh flour. It's cheap and makes a world of difference.
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