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Started By
Message
re: The perfect Roux for Gumbo?
Posted on 11/2/21 at 11:24 am to SUB
Posted on 11/2/21 at 11:24 am to SUB
quote:
Seems like that would be a pricey roux to make.
Probably.
quote:
Is it that much better?
I don't know. I need to experiment some. I'm trying to stay away from vegetable oils, so I need to try some comparisons between butter/lard, etc. I would think that taste wise, some sort of lard/bacon grease, etc. would taste better for a traditional gumbo.
1
Posted on 11/2/21 at 11:36 am to Topo Chico
quote:
A dark roux shouldnt take more than 10-15 min
Glad someone finally said it.
I hate cooking shows or videos that say it takes 45 mins to an hour of stirring. bullshite!
Posted on 11/2/21 at 12:05 pm to DUKE87
Kary's
Posted on 11/2/21 at 1:02 pm to DUKE87
i do 1/2 cup of canola oil, 1 cup of flour
enough roux for a gallon of stock
enough roux for a gallon of stock
Posted on 11/2/21 at 1:55 pm to Mo Jeaux
Grabbing the necessary ingredients including Ghee. I have always made with butter and from everyone's suggestions:
It sounds like its better with Ghee and less chance of burning.
Shall I do 1/2:1 ratio Ghee to Flour for a medium size pot?
Thanks all.
It sounds like its better with Ghee and less chance of burning.
Shall I do 1/2:1 ratio Ghee to Flour for a medium size pot?
Thanks all.
Posted on 11/2/21 at 2:09 pm to DUKE87
I used rendered pork lard from Iverstine (about a cup, I didn't really measure, but eyeballed about half of the 16oz container) and a heaping measuring cup of flour for the gumbo I made last weekend.
It took precisely 16 minutes of stirring over medium-high heat to get the color I wanted.
Edit to add pic of finished gumbo.
It took precisely 16 minutes of stirring over medium-high heat to get the color I wanted.
Edit to add pic of finished gumbo.
This post was edited on 11/2/21 at 2:10 pm
Posted on 11/2/21 at 2:15 pm to BMoney
Anyone try duck fat?
Posted on 11/2/21 at 2:21 pm to Tiger Ryno
quote:
Anyone try duck fat?
It's on my list, but I haven't yet.
Posted on 11/2/21 at 2:23 pm to NatalbanyTigerFan
quote:
Glad someone finally said it.
I hate cooking shows or videos that say it takes 45 mins to an hour of stirring. bullshite!
I think this is true.
Cooking shows and word of mouth had me so scared of burning my roux the first few times I made it, I was literally standing over the pot for over an hour. It wasn't until I was a few drinks in one day and wanted to speed up the process that I realized taking that long was BS, so long as you're diligent about stirring and keep an eye on things.
Posted on 11/2/21 at 2:30 pm to SUB
quote:
Can it not be both? If I put all flour and no oil in a skillet and turn the fire on, it will darken super fast.
Idk man....I've never tried doing it like that. May need to experiment and see what happens.
quote:
I'm not trying to be a smartass...am genuinely curious.
Didn't take it that way at all. I kinda thought my previous reply could be taken assholish but I left it anyway...lol.
Posted on 11/2/21 at 3:00 pm to DUKE87
Started using this for my roux last year. Next level stuff right there.
Posted on 11/4/21 at 2:30 pm to DUKE87
I go the ole Paul Prudhomme route for thick dark gumbo roux:
2 cups oil
2-1/2 cups flour
Cook time about an hour, slow.
When you think you got it where you want it, stir in 1/4 cup of Lea & Perrins. Your mouth will water at the aroma and the resulting color is perfect.
2 cups oil
2-1/2 cups flour
Cook time about an hour, slow.
When you think you got it where you want it, stir in 1/4 cup of Lea & Perrins. Your mouth will water at the aroma and the resulting color is perfect.
Posted on 11/4/21 at 2:49 pm to Mo Jeaux
quote:
Anyone try duck fat?
You can get that at the Quacker Barrel........
Posted on 11/5/21 at 11:55 pm to Potchafa
Where are you buying that size from? I only see 14 oz available on Amazon. Not that I need 7 lbs! It certainly adds to the cost of the gumbo but I bet it is worth it.
I’ve gone back and forth on doing a quick roux or an oven roux. The stovetop quick version causes me too much anxiety. That’s silly but I just hate it. I can do a very dark roux in 15-20 minutes but I freak out the entire time, all the way up until we eat. Putting it in the oven after getting it going is so much better for me. 375 for about 1 hour and 15 minutes works perfectly. I do 2 cups flour to 1 3/4 cup oil. I don’t have to skim any oil off the gumbo. This made me a pot full to the brim that made about 14 bowls of gumbo. Making a pot tomorrow!
I’ve gone back and forth on doing a quick roux or an oven roux. The stovetop quick version causes me too much anxiety. That’s silly but I just hate it. I can do a very dark roux in 15-20 minutes but I freak out the entire time, all the way up until we eat. Putting it in the oven after getting it going is so much better for me. 375 for about 1 hour and 15 minutes works perfectly. I do 2 cups flour to 1 3/4 cup oil. I don’t have to skim any oil off the gumbo. This made me a pot full to the brim that made about 14 bowls of gumbo. Making a pot tomorrow!
This post was edited on 11/6/21 at 12:02 am
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