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Message
Used Richards Instant Roux in a jar for 1st time this morning
Posted on 12/10/19 at 3:50 pm
Posted on 12/10/19 at 3:50 pm
I know i'll get crucified by the culinary elite on this board but in a time pinch this stuff makes a solid roux IMO. If you've never tried or been happy with an instant roux I highly recommend it.
Flame away
Flame away
7
Posted on 12/10/19 at 3:53 pm to ItNeverRains
It's hilarious to me that people still make roux.
Posted on 12/10/19 at 3:57 pm to AlxTgr
quote:
It's hilarious to me that people still make roux.
its not the destination its the journey (sometimes)
Posted on 12/10/19 at 3:57 pm to AlxTgr
quote:
It's hilarious to me that people still make roux.
I've tried a few before this that were not good. The bottle in the middle is a winner that actually tastes and has consistency of a legit roux, again IMO.
It was fast and easy to make also
Posted on 12/10/19 at 4:00 pm to AlxTgr
quote:
It's hilarious to me that people still make roux.
It’s a great excuse to drink a couple beers and listen to some tunes
Posted on 12/10/19 at 4:07 pm to ItNeverRains
I enjoying preserving the art.
All my children can make a roux.
I hope they teach their children.
If instant roux works for some that’s perfectly fine
All my children can make a roux.
I hope they teach their children.
If instant roux works for some that’s perfectly fine
This post was edited on 12/10/19 at 10:06 pm
Posted on 12/10/19 at 4:08 pm to ItNeverRains
Too many wanna-be Cajuns are fixated on the "performance" of cooking, as opposed to making traditional dishes on a routine, regular basis. Roux in a jar is fine; combined with a rotisserie chicken and some decent sausage, you can turn out a respectable gumbo on a weekday night after work.
My grammaw didn't make performance art out of roux-making, and she would have been damn happy to have a jar or two when things were busy.
Of all the things to be "purist" about, roux should be way the hell at the bottom of the list. It's just browned flour in fat....what difference does it make if I make it "fresh" or I make it in bulk & store in freezer, or if Kary's makes it in bulk & sells it to me? Zero difference.
I use roux in a jar from time to time, but I won't use pre-cut seasoning mix. That stuff is watery & the onions always smell off, to me.
My grammaw didn't make performance art out of roux-making, and she would have been damn happy to have a jar or two when things were busy.
Of all the things to be "purist" about, roux should be way the hell at the bottom of the list. It's just browned flour in fat....what difference does it make if I make it "fresh" or I make it in bulk & store in freezer, or if Kary's makes it in bulk & sells it to me? Zero difference.
I use roux in a jar from time to time, but I won't use pre-cut seasoning mix. That stuff is watery & the onions always smell off, to me.
Posted on 12/10/19 at 4:11 pm to AlxTgr
1, 3, 2
Posted on 12/10/19 at 4:12 pm to cgrand
quote:
its not the destination its the journey (sometimes)
Yep. Works for both cooking and when I'm taking trips on my motorcycle. I never leave the house with a map or a road picked out. I just play it by ear and often head off to 2 lane state roads that pass through small towns instead of the drone of the interstate.
Posted on 12/10/19 at 4:13 pm to ItNeverRains
I don't have any problem with people using jarred roux
This is going to sound completely absurd but I've tried gumbo with it about 4 times and 2 times it burned on me
I know what you're thinking. How do you manage to burn jarred roux? frick if I know.
But I know this much. I can get a roux just as dark in about 90 seconds or less and not burn it (I first tried this completely hammered the other night and it somehow worked)
This is going to sound completely absurd but I've tried gumbo with it about 4 times and 2 times it burned on me
I know what you're thinking. How do you manage to burn jarred roux? frick if I know.
But I know this much. I can get a roux just as dark in about 90 seconds or less and not burn it (I first tried this completely hammered the other night and it somehow worked)
Posted on 12/10/19 at 4:15 pm to ItNeverRains
I don't have a problem with jarred roux, but people learning to make a roux with high heat in a short amount of time would save people a lot of problems on here.
Posted on 12/10/19 at 4:18 pm to AlxTgr
quote:
It's hilarious to me that people still make roux.
takes 15 minutes to make one...what's so hilarious about that?
Posted on 12/10/19 at 4:18 pm to BlackCoffeeKid
quote:
I don't have a problem with jarred roux, but people learning to make a roux with high heat in a short amount of time would save people a lot of problems on here.
Yep! I just mentioned that. If my drunk arse could pull it off I'm sure anyone could
Posted on 12/10/19 at 4:19 pm to iAmBatman
quote:
takes 15 minutes to make one...what's so hilarious about that?
You can make one in under 2 minutes easily
Posted on 12/10/19 at 4:30 pm to AlxTgr
quote:
It's hilarious to me that people still make roux.
The same reason I brew my own beer, build my own cabinets, fix my own plumbing. I like to do things myself.
Posted on 12/10/19 at 4:35 pm to Powerman
quote:
You can make one in under 2 minutes easily
Go on. Ive never tried this method as it's always a 30 minute process for me.
Posted on 12/10/19 at 4:38 pm to jmon
Don’t know how it can be dark brown in 2 minutes. Easy to make one in 12 minutes in microwave
Posted on 12/10/19 at 4:39 pm to jmon
quote:
Go on. Ive never tried this method as it's always a 30 minute process for me.
High heat and stir fast
But be careful. Depending on the thickness of the roux (i.e. if it's on the thinner side) this is a good way to get the roux to splash back on you and burn the shite out of you.
I usually put on some oven mitts and have on long sleeve if I'm going for the turbo roux. And have your onions right next to you so you can throw in and cool it down right as it gets to the color you want. I got it almost black the other night without burning it.
Posted on 12/10/19 at 4:40 pm to Powerman
quote:
You can make one in under 2 minutes easily
No you can’t
Posted on 12/10/19 at 4:41 pm to Powerman
quote:
You can make one in under 2 minutes easily
Takes me longer than that to measure out my oil and flour. 15 minutes is more realistic.
This post was edited on 12/10/19 at 4:42 pm
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