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Posted on 3/5/20 at 1:29 pm to SUB
quote:
Do you refrigerate the grease or leave it out? How long does it keep for?
I've always left it out, same as lard.
Posted on 3/5/20 at 1:38 pm to saintsfan1977
quote:
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.
This is all you need to do. It doesn't "clump". You just got to stir it good.
Posted on 3/5/20 at 1:39 pm to AggieHank86
Yeah
Instead of adding water add warm chicken stock (if the roux is still warm) and then you basically have a gumbo
It’s really a thickening agent. It does depart a nice toasted burnt in a good way taste if you get it right but I don't think most people find straight roux palatable.
Instead of adding water add warm chicken stock (if the roux is still warm) and then you basically have a gumbo
It’s really a thickening agent. It does depart a nice toasted burnt in a good way taste if you get it right but I don't think most people find straight roux palatable.
This post was edited on 3/5/20 at 1:42 pm
Posted on 3/5/20 at 2:16 pm to InThroughTheOutDore
My dad leaves his bacon grease in a container on the counter, but that just grosses me out. I keep mine in a sealed glass container in the fridge.
Posted on 3/5/20 at 3:25 pm to AggieHank86
quote:
Where did I go wrong?
Right here:
quote:
Tasted it,
Wet Sand is the texture you should be going for. Sounds like you did it right, but uhh...yea I wouldn't recommend eating it raw
Here, just order this off of amazon:
Posted on 3/5/20 at 8:05 pm to AggieHank86
If you can stir you can make a roux. I typically get my oil warm but not super hot, add and all of my flour, and then stir with a wooden spoon over medium heat until I get the color I want. I have never seen a clump of flour when being whisked into oil.
Beware anyone saying to use jar roux. A roux can be cooked to any number of colors and tastes, and there is no better smell in cooking then when onions peppers and celery hit a hot r o u x
Beware anyone saying to use jar roux. A roux can be cooked to any number of colors and tastes, and there is no better smell in cooking then when onions peppers and celery hit a hot r o u x
This post was edited on 3/5/20 at 8:07 pm
Posted on 3/5/20 at 8:40 pm to Datfish
quote:
Kind of like how you are not supposed to just eat a stick of butter
Posted on 3/6/20 at 12:12 am to AggieHank86
I sometimes add the flour in parts to ease incorporation, but just over the course of a minute or so, not 20 minutes.
Making roux is browning the flour in the oil. If you add the flour a little at a time over 20 minutes, the first flour you added is likely quite brown while some just added is basically raw/white.
You wouldn’t cook a batch of French fries by adding 3 fries every 30 seconds for 10 minutes and then expect a uniformly done batch of fries.
Making roux is browning the flour in the oil. If you add the flour a little at a time over 20 minutes, the first flour you added is likely quite brown while some just added is basically raw/white.
You wouldn’t cook a batch of French fries by adding 3 fries every 30 seconds for 10 minutes and then expect a uniformly done batch of fries.
Posted on 3/6/20 at 12:48 am to X123F45
I never understood why people bought roux. It's not difficult to make. Plus, the stuff in a jar isn't made with bacon grease. You can't buy that kind of flavor.
Posted on 3/6/20 at 5:58 am to AggieHank86
Flour and oil are gritty???????
And then you added water to a roux
Maybe you should stick to Mrs. Paul’s and Pop-Tarts
And then you added water to a roux
Maybe you should stick to Mrs. Paul’s and Pop-Tarts
Posted on 3/6/20 at 6:52 am to AggieHank86
Paul Prudhomme Gumbo video
21:10 into the video
Just follow this method. Over Christmas I did a slight variation of this and made the broth with smoked chicken and added additional smoked chicken to the gumbo. Some of the best gumbo I have ever had. Highly recommend and fairly easy and straightforward. The video itself is also awesome hearing PP talk about gumbo.
21:10 into the video
Just follow this method. Over Christmas I did a slight variation of this and made the broth with smoked chicken and added additional smoked chicken to the gumbo. Some of the best gumbo I have ever had. Highly recommend and fairly easy and straightforward. The video itself is also awesome hearing PP talk about gumbo.
This post was edited on 3/6/20 at 6:54 am
Posted on 3/6/20 at 6:57 am to Radler_the_weinerdog
quote:I am trying to learn to make something that I have never prepared in the past or even watched being prepared.
Flour and oil are gritty???????
And then you added water to a roux
Maybe you should stick to Mrs. Paul’s and Pop-Tarts
Please forgive a noice for being a novice, Mr. Prudhomme.
Posted on 3/6/20 at 7:31 am to AggieHank86
I'm in College Station today. How 'bout a cooking class?
Actually, I'm gonna hit up C&J BBQ FTW. I went to the newer one in Southland last time I was here but plan to go to the one on the East side on 30.
Actually, I'm gonna hit up C&J BBQ FTW. I went to the newer one in Southland last time I was here but plan to go to the one on the East side on 30.
Posted on 3/6/20 at 7:32 am to USMCTIGER1970
quote:
You could post something completely sane and 100% factual and they'll still downvote you!
Sanity and facts are the quickest way to garner down votes.
Posted on 3/6/20 at 7:36 am to LuckySo-n-So
quote:I guess that explains the downvotes for sous vide.
Sanity and facts are the quickest way to garner down votes.
Posted on 3/6/20 at 8:02 am to AggieHank86
quote:
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.
You make think I'm crazy here, but instead of roux I use 10w30 motor oil. It thinkens things up nicely and has a unique, piquant flavor I enjoy. Give it a try and let me know what you think. Enjoy!
Posted on 3/6/20 at 3:55 pm to AggieHank86
I don't know if my way is traditional, but I add the flour and oil into the dutch oven before turning the flame on. Stir thoroughly to combine. Then turn on the burner. Stir continuously to keep from sticking. Mine usually takes 45-55 minutes before I get that deep, rich, brown color that I want. YMMV.
Posted on 3/6/20 at 4:41 pm to El Mattadorr
quote:
Stir continuously to keep from sticking. Mine usually takes 45-55 minutes before I get that deep, rich, brown color that I want.
That's too much stirring. My arm would fall off. Turn your heat up so it in 15 minutes you can pull it off the burner.
Posted on 3/6/20 at 6:24 pm to AggieHank86
quote:
AggieHank86
It’s funny that you are too stupid to brown flour in oil but you spam the poli board about how people should vote
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