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Started By
Message
Tips for making a good roux
Posted on 4/9/17 at 10:39 am
Posted on 4/9/17 at 10:39 am
As a beginner, I need some simple steps to making a great roux. Before her passing, my grandmother could whip up the best roux possible but unfortunately I never paid close attention. I just need some tips on how to make a good cajun roux such as type of flower, temperature setting, how long to cook and other ingredients to add.
10
Posted on 4/9/17 at 11:20 am to Crawfish Anytime
Look in the TD Recipe Collection at the top of page 1. It shows 5 or 6 ways to make a roux.
Posted on 4/9/17 at 11:21 am to Crawfish Anytime
Oven 375 , oil and plain flower in a Cast IRION skillet, stir it every 30 min. Perfect but folks on this board have other ways.
Posted on 4/9/17 at 11:22 am to Crawfish Anytime
don't use flowers they will burn and ruin the roux
use equal parts flour and fat
you can use butter, oil, lard, etc
put the fat in the cooking vessel and turn the heat on low
whisk in the flour till smooth
grab a wooden roux spoon and start scraping the bottom all over and occasionally rotating the pot over the flame. Turn up the heat as high as you are comfortable and keep scraping/stirring. If it starts to get away from you move the pot off the heat and keep stirring till you are back in control. It will take a while to start to brown and then it speeds up
before you start have your veggies already chopped
When it gets to the color you want dump in the veg and stir
use equal parts flour and fat
you can use butter, oil, lard, etc
put the fat in the cooking vessel and turn the heat on low
whisk in the flour till smooth
grab a wooden roux spoon and start scraping the bottom all over and occasionally rotating the pot over the flame. Turn up the heat as high as you are comfortable and keep scraping/stirring. If it starts to get away from you move the pot off the heat and keep stirring till you are back in control. It will take a while to start to brown and then it speeds up
before you start have your veggies already chopped
When it gets to the color you want dump in the veg and stir
Posted on 4/9/17 at 11:42 am to cgrand
quote:
When it gets to the color you want dump in the veg and stir
and remove from the heat always watch the heat. It will burn faster than you can imagine.
Slow and steady
Posted on 4/9/17 at 12:10 pm to TTU97NI
Don't have to cut the heat when you put the trinity in. It'll stop cooking when the veggies are in.
I do the oven roux while I'm chopping and prepping everything else. Once I'm done, I pop in on the stove on medium to medium high until it's finished. Usually takes 5-10 minutes from that point.
I do the oven roux while I'm chopping and prepping everything else. Once I'm done, I pop in on the stove on medium to medium high until it's finished. Usually takes 5-10 minutes from that point.
Posted on 4/9/17 at 12:30 pm to Crawfish Anytime
Equal parts oil and flour.
Have onions and rest of trinity chopped and ready to go before you start roux.
Get oil smoking hot, add all flour at once and stir like crazy with a long wooden spatula (you might splash yourself a bit and the long spoon keeps you safe from burns)
Cut heat to medium-high as soon as all you see it start browning and cook constantly stirring until you get whatever color you are looking for.
Add onions and brown, then cut heat and add the rest of trinity.
This should only take about 12-15 minutes.
Have onions and rest of trinity chopped and ready to go before you start roux.
Get oil smoking hot, add all flour at once and stir like crazy with a long wooden spatula (you might splash yourself a bit and the long spoon keeps you safe from burns)
Cut heat to medium-high as soon as all you see it start browning and cook constantly stirring until you get whatever color you are looking for.
Add onions and brown, then cut heat and add the rest of trinity.
This should only take about 12-15 minutes.
This post was edited on 4/9/17 at 12:39 pm
Posted on 4/9/17 at 12:40 pm to ruzil
What he said.
Posted on 4/9/17 at 12:43 pm to ruzil
I'm a 5 minute roux man myself.
Posted on 4/9/17 at 1:50 pm to Trout Bandit
Go to Winn-Dixie and get a jar of Savoie's roux...powder or regular.
I have experimented with every way to make a roux and there is no difference.
The only time I make a roux from scratch is when I want to.
IMO the easiest way to do it yourself is to bake it.
PS...I am specifically talking about roux for a gumbo.
I have experimented with every way to make a roux and there is no difference.
The only time I make a roux from scratch is when I want to.
IMO the easiest way to do it yourself is to bake it.
PS...I am specifically talking about roux for a gumbo.
Posted on 4/9/17 at 3:22 pm to Crawfish Anytime
My most important ingredient for my roux is a long sleeved shirt. As others have posted:
Have all your items chopped before you start
I do a steady stirring, not real fast, but keep it steady
I use more flour than I do oil
Protect your arms with a long sleeved shirt
Have all your items chopped before you start
I do a steady stirring, not real fast, but keep it steady
I use more flour than I do oil
Protect your arms with a long sleeved shirt
Posted on 4/10/17 at 8:12 am to Crawfish Anytime
Can anyone explain why my roux has separated 3 of the last 4 times I made gumbo? I thought I figured it out and used hot stock instead of room temp. But it still happened this last time, even with my stock being nice and hot (not boiling). I wonder if adding in my veggies cold is causing the problem? I add a LOT of veggies. Do you think I should sauttee them ahead of time so they go in a little warm instead of cold? I just can't figure out why it is suddenly separating when I am doing the same thing I have always done which always worked...until it didn't.
Posted on 4/10/17 at 8:18 am to Crawfish Anytime
1 cup oil, to 1 1/2 cup flour.
Heat oil up on medium high heat. Wait until you see a wiff of smoke come up from the pot. Once you see that smoke, add in your flour and stir constantly until desired temp. Once you reach the temp you like, add your vegetables which will stop the roux from cooking or your stock, if you are using a vegetable-less roux/stock base.
Heat oil up on medium high heat. Wait until you see a wiff of smoke come up from the pot. Once you see that smoke, add in your flour and stir constantly until desired temp. Once you reach the temp you like, add your vegetables which will stop the roux from cooking or your stock, if you are using a vegetable-less roux/stock base.
Posted on 4/10/17 at 8:20 am to BigB0882
quote:
I wonder if adding in my veggies cold is causing the problem?
I do the same and have never had a problem.
quote:
I just can't figure out why it is suddenly separating when I am doing the same thing I have always done which always worked...until it didn't.
I think it's just one of those things. It's never happened to me, but that doesn't mean it can't.
Posted on 4/10/17 at 8:46 am to Crawfish Anytime
I use equal parts oil and flour by weight not volume.
Typically 2 1/2 oz oil and flour for a 5qt Magnalite type pot for fricacees and 4oz oil and flour for gumbos.
Of course everything's subject to change. It all depends on the circumstances.
Typically 2 1/2 oz oil and flour for a 5qt Magnalite type pot for fricacees and 4oz oil and flour for gumbos.
Of course everything's subject to change. It all depends on the circumstances.
Posted on 4/10/17 at 10:34 am to LC412000
I use a wire whisk and never have problems with the napalm getting on me.
Posted on 4/10/17 at 10:40 am to BugAC
quote:
I think it's just one of those things. It's never happened to me, but that doesn't mean it can't.
That's what I thought the first time but now at 3 of the last 4 attempts I am sitting at 75% of the time. Gotta be something going on.
Posted on 4/10/17 at 10:52 am to BigB0882
I don't know why its separating all of a sudden. I always add roux by spoonfuls into the stock rather than stock to roux, though that usually works fine too.
Posted on 4/10/17 at 11:16 am to Crawfish Anytime
Use oil less roux with flour I have baked in the oven. I then use just enough chicken stock to get a paste and go from there.
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