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Message
re: Thoughts on microwave roux??
Posted on 12/3/13 at 12:12 pm to HeadyMurphey
Posted on 12/3/13 at 12:12 pm to HeadyMurphey
I like making it. Sense of accomplishment.
I want to try the micro method though.
I'm always skeptical about what is in a jar. I gotta believe there is more in there than just flour and oil.
I want to try the micro method though.
I'm always skeptical about what is in a jar. I gotta believe there is more in there than just flour and oil.
2
Posted on 12/3/13 at 12:13 pm to mouton
The only jarred roux I bought was burned.
God, that was horrific.
God, that was horrific.
Posted on 12/3/13 at 12:16 pm to mouton
You can order some on cajungrocer.com
Posted on 12/3/13 at 12:19 pm to Tigertown in ATL
quote:
I want to try the micro method though.
Done it a couple of times. It certainly works, but I don't see much of the time savings.
Posted on 12/3/13 at 12:23 pm to HeadyMurphey
It only takes me seven minutes. I usually cook a roux for at least twenty minutes but Im one of those that is scared of burning it at high heat.
Posted on 12/3/13 at 12:24 pm to mouton
how much did you make? what ratio flour to oil did you use? did you stir it every minute or two?
looking for more tips - never done the microwave method.
looking for more tips - never done the microwave method.
Posted on 12/3/13 at 12:27 pm to mouton
quote:
I usually cook a roux for at least twenty minutes but Im one of those that is scared of burning it at high heat.
I normally take 12-15 to get it pretty dark. A post above about ingredients of the jar stuff had me curious and ran across a comment on one site that said his grandmother made the best roux in the world, but it took her 5 hours to do.
Was she cooking this with a candle? I think this is what scares most people off. Everyone wants to make it into some great feat. Posted on 12/3/13 at 12:28 pm to lsujro
quote:
how much did you make? what ratio flour to oil did you use? did you stir it every minute or two?
Been a while, but from what I recall, same ratios. Just stir it every minute or two and keep doing this until desired color.
Posted on 12/3/13 at 12:33 pm to mouton
quote:
I agree with the jar roux but its not available where I live.
you can order online.
Posted on 12/3/13 at 12:34 pm to VOR
quote:
I'm not gonna lie. The jar roux actually works fine. Guarantee you that 99% of the "experts" wouldn't know the difference.
Posted on 12/3/13 at 12:35 pm to HeadyMurphey
quote:
Do you buy precut veggies as well?
yes...sometimes. but they are frozen.
Posted on 12/3/13 at 12:36 pm to Tigertown in ATL
the only acceptable excuse to make your own roux is if you need the time for more "beer drinking".....that's it.
Posted on 12/3/13 at 12:38 pm to tigerdup07
quote:
the only acceptable excuse to make your own roux is if you need the time for more "beer drinking".....that's it
Or to keep your grandparents from rolling over in their grave
Posted on 12/3/13 at 12:39 pm to VOR
quote:
I just buy the jar roux. i'm not ashame to say that either. it's flour and grease. not sure what the "bragging rights" are when stirring flour and oil.
I'm not gonna lie. The jar roux actually works fine. Guarantee you that 99% of the "experts" wouldn't know the difference.
I agree. Jarred roux, Kevin Guidry's veggies, chicken and sausage. Gumbo is one of the easiest things to make.
Posted on 12/3/13 at 12:40 pm to lsujro
quote:
how much did you make? what ratio flour to oil did you use? did you stir it every minute or two? looking for more tips - never done the microwave method.
I use equal parts flour and oil. The cook time can vary depending on your microwave. I do mine for four minutes straight then one minute increments.
Posted on 12/3/13 at 2:36 pm to HeadyMurphey
[quote]Don't think anyone has bragging rights, but for something so simple, it seems silly to purchase it. Do you buy precut veggies as well? I mean they taste the same right? /quote]
I use jar roux all the time because it is simple, I can put my water on and add the roux while I cut my veggies, sausage, and hen. There is absolutely no difference in taste between jar roux and homemade roux but if you like to do it because that's how the ol' timers did it, as I do sometimes, then that is fine but it doesn't make a person less of a good cook. As far as comparing pre-cut veggies to fresh veggies saying they taste the same, WRONG. Fresh veggies taste much better than the pre-cut variety unlike homemade roux vs jar roux.
I use jar roux all the time because it is simple, I can put my water on and add the roux while I cut my veggies, sausage, and hen. There is absolutely no difference in taste between jar roux and homemade roux but if you like to do it because that's how the ol' timers did it, as I do sometimes, then that is fine but it doesn't make a person less of a good cook. As far as comparing pre-cut veggies to fresh veggies saying they taste the same, WRONG. Fresh veggies taste much better than the pre-cut variety unlike homemade roux vs jar roux.
Posted on 12/3/13 at 4:54 pm to tigerdup07
quote:
the only acceptable excuse to make your own roux is if you need the time for more "beer drinking".....that's it.
Posted on 12/3/13 at 5:03 pm to AlxTgr
We have a couple sho nuff coonasses in our camp. One of them, from Lafayette, whipped up a gumbo on my porch Saturday. Jarred roux, frozen veggies, no stock, sausage and chicken (bone in breasts) straight from package to pot. I thought that was his express version. Nope, dats how you make gumbo boo. Fwiw it was pretty good. A lot better than I thought it was gonna be.
But maybe it was the charter. ...
But maybe it was the charter. ...
Posted on 12/3/13 at 5:06 pm to mouton
quote:
Used boneless chicken thighs, better than boullion for the stock and pict sweet prechopped vegetables
this plus jar roux is basically my gumbo recipe, and i don't see how adding 2 hours of extra prep makes someone elses head and shoulders better
it may not make the most perfect gumbo, but it makes a damn good one
Posted on 12/3/13 at 9:34 pm to Croacka
Curious about the container you make your nuke roux?
I've done it many times. Burnt it a few times and had a nice smokey container of lava
I've done it many times. Burnt it a few times and had a nice smokey container of lava
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