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Posted on 1/21/22 at 6:04 pm to Irregardless
I’ve always made my roux from scratch. When do you add roux when using roux from a jar?
I want to do some big batch gumbo for a work event and it seems easier to use jarred roux since I will be making at office.
I want to do some big batch gumbo for a work event and it seems easier to use jarred roux since I will be making at office.
Posted on 1/22/22 at 1:14 pm to Bigryno7
quote:
I want to do some big batch gumbo for a work event and it seems easier to use jarred roux since I will be making at office.
You could make your own roux ahead of time and bring it to the office.
If you use the jar, I think most folks heat it up and saute the trinity in it before adding it to the stock, the same way they would if making their own roux.
Posted on 1/22/22 at 5:09 pm to whatiknowsofar
I'm in the middle of one now. Took my time for my roux, browned my thighs and sausage, were simmering now. Will eat at the 4 hour mark from when I pulled the knife out.
I can make it happen in 2.5, but what's the rush. I'm here to enjoy myself.
I can make it happen in 2.5, but what's the rush. I'm here to enjoy myself.
Posted on 1/22/22 at 6:26 pm to thegreatboudini
quote:
but what's the rush. I'm here to enjoy myself.
When you don’t have 4 hours
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