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re: Texan tries to make a Cajun Roux
Posted on 3/5/20 at 10:01 am to AggieHank86
Posted on 3/5/20 at 10:01 am to AggieHank86
I didn't catch it if you said somewhere within the thread, but what dish were you trying to cook? Depending on the answer to that, the point where
quote:is where you need to be ready for whatever the next step in the dish is and that will help with the texture (although if it was gritty like it had a bunch of sand or coffee grinds in it, I'll say that that seems unusual.. the flour shouldn't get that gritty).
Mixture slowly turned golden, then tan, then light brown then a darker brown. Smelled delicious.
0
Posted on 3/5/20 at 10:22 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
“I had roux last night for dinner and had an awful stomach ache and explosive diarrhea? This happen to anyone else?”
Posted on 3/5/20 at 10:36 am to SUB
quote:Bacon grease sounds delicious, but how in the hell would you get 2 cups of it? Do you just mix in some percentage of bacon grease for flavor with whatever other oil you are using?
you can use (peanut oil) but most people use vegetable oil, butter, bacon grease, or lard.
quote:Saw it two or three. different places. They traced it back to butter being used in France, and various oils being readily available in rural Louisiana, including pork fat. Who knows?quote:Did you get this from food network or something? That's false.
Recipe said oil for Cajun or butter for Creole
quote:Every site said to use a whisk, and most said “either stainless or. cast iron.”.I chose the stainless because the rounded saucepan facilitates the use of a whisk. I will try cast iron next time to see whether it makes enough difference to offset the convenience.
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.
Thx
Posted on 3/5/20 at 10:39 am to AggieHank86
A roux is just browned flour. It will have that texture until you add stock or water to even it all out.
Also, 2 cups of flour is a lot. I typically make a pretty good sized gumbo with 1 cup of flour in my roux.
Also, 2 cups of flour is a lot. I typically make a pretty good sized gumbo with 1 cup of flour in my roux.
Posted on 3/5/20 at 10:46 am to AggieHank86
Add you flour faster. you should be able to cook a roux in 20 minutes total.
Let oil get hot, add some flour, stir, add a little more, stir, add a little more. Cook on a med to med high heat. Stirring constantly. It will continue cooking. So you will have to stir for a little longer after you take it off the stove.
Let oil get hot, add some flour, stir, add a little more, stir, add a little more. Cook on a med to med high heat. Stirring constantly. It will continue cooking. So you will have to stir for a little longer after you take it off the stove.
Posted on 3/5/20 at 11:06 am to AggieHank86
quote:
In rural Texas? I wish.
Really? I could find a couple of different ones when I lived in Florida so I would have assumed you could do the same in Texas.
There's always amazon
Posted on 3/5/20 at 11:11 am to BallsEleven
quote:
There's always amazon
shh, you'll spoil his victimhood by pointing out he can get a jar of roux in less than 24 hours.
Posted on 3/5/20 at 11:21 am to CAD703X
quote:You know, the simple fact is that it never occurred to me.quote:shh, you'll spoil his victimhood by pointing out he can get a jar of roux in less than 24 hours.
There's always amazon
I started using Amazon Pantry last year, and I like it for buying lots of staples. I had thought of roux as something you MAKE, rather than something you BUY.
I may order some and give it a try.
Posted on 3/5/20 at 11:32 am to CAD703X
How is making his own roux, then asking more experienced roux makers for advice "victimhood"?
This post was edited on 3/5/20 at 11:32 am
Posted on 3/5/20 at 11:44 am to FAP SAM
quote:CAD does not like my posts over on Political Talk. Apparently, he has trouble compartmentalizing.
How is making his own roux, then asking more experienced roux makers for advice "victimhood"?
This post was edited on 3/5/20 at 11:58 am
Posted on 3/5/20 at 12:05 pm to AggieHank86
I really don't know why your roux would be gritty. I've never started a gumbo roux with hot oil. I always mix the flour and oil together before applying heat, though you can do it either way.
While I don't know if flour having been stored in the freezer is the issue, I would use fresh purchased flour which has not been in the freezer.
Maybe some of the flour fried in the hot oil especially since you added it little by little over time?
While I don't know if flour having been stored in the freezer is the issue, I would use fresh purchased flour which has not been in the freezer.
Maybe some of the flour fried in the hot oil especially since you added it little by little over time?
Posted on 3/5/20 at 12:14 pm to BlackCoffeeKid
quote:
It's alot easier if you can get somebody to pour the flour when you whisk.
I dump all my flour in at once in hot oil and start stirring. It never burns and it all cooks in 15 minutes.
Posted on 3/5/20 at 12:18 pm to AggieHank86
You shouldnt add flour in over the long of a time; I think that’s you’re problem.
I dump it all in right away tbh. Just keep stirring
I dump it all in right away tbh. Just keep stirring
Posted on 3/5/20 at 12:19 pm to saintsfan1977
It is starting to sound as if there are as many different ways to prepare a roux as there are different ways to prepare a great pot of Texas chili.
This post was edited on 3/5/20 at 12:28 pm
Posted on 3/5/20 at 12:22 pm to Cold Drink
quote:Wow. Every online recipe I read said to sprinkle it slowly on the surface and to ad more as each addition was absorbed into the oil.
You shouldnt add flour in over the long of a time; I think that’s you’re problem.
Sounding ever-more like “more art than science.”
Posted on 3/5/20 at 12:23 pm to AggieHank86
quote:
It is starting to sound as if there are as many different ways to prepare a roux as there are different ways to repair a great pot of Texas chili.
Everyone does it differently but the end result is exactly the same.
Posted on 3/5/20 at 12:33 pm to AggieHank86
Absolutely. And it’s hard to trust online instructions about Cajun cooking; there’s a weird obsession people have in making it more complicated than it needs to be (thereby leading people like you astray).
Heat your fat then dump in your flour then stir. 1:1 ratio
Heat your fat then dump in your flour then stir. 1:1 ratio
Posted on 3/5/20 at 1:22 pm to AggieHank86
quote:
Bacon grease sounds delicious, but how in the hell would you get 2 cups of it? Do you just mix in some percentage of bacon grease for flavor with whatever other oil you are using?
Yep, just supplement the rest of the oil that you need with veg oil or whatever other oil you want. You can do the same with any animal fat as well. I'll sometimes take the skin of bone in chicken thighs and render the fat out of those until they are crispy, then add veg oil to it to start a roux.
quote:
Every site said to use a whisk, and most said “either stainless or. cast iron.”.I chose the stainless because the rounded saucepan facilitates the use of a whisk.
I'm not saying don't use a whisk. Most people here seem to use that tool for roux. I'm just saying, if you use cast iron, make sure that whisk isn't a metal "wire whisk" as it can do some damage to the skillet / pot.
You can make a roux in anything but the great part about cast iron is that it gives you a very even / consistent heat across the bottom, and great non-stick surface. Both help prevent burning.
This post was edited on 3/5/20 at 1:24 pm
Posted on 3/5/20 at 1:24 pm to AggieHank86
quote:
Bacon grease sounds delicious, but how in the hell would you get 2 cups of it? Do you just mix in some percentage of bacon grease for flavor with whatever other oil you are using?
You can mix, or just fry a shite ton of bacon. I just keep a container that I drain bacon grease into. I usually have enough by the time I make a gumbo. I'll make it once every month or two.
Posted on 3/5/20 at 1:25 pm to TH03
quote:
I just keep a container that I drain bacon grease into. I usually have enough by the time I make a gumbo.
Do you refrigerate the grease or leave it out? How long does it keep for?
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