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Message
re: Used Richards Instant Roux in a jar for 1st time this morning
Posted on 12/10/19 at 4:41 pm to BlackCoffeeKid
Posted on 12/10/19 at 4:41 pm to BlackCoffeeKid
quote:
people learning to make a roux with high heat in a short amount of time would save people a lot of problems on here
Bingo. Paul Prudhomme's high-heat roux method is faster than opening a jar, and it adds incomparable, unique wok hei flavor to the finished dish.
1
Posted on 12/10/19 at 4:43 pm to Powerman
quote:
I can get a roux just as dark in about 90 seconds or less
What?
I do mine over high heat, and it's still about 10 minutes.
Posted on 12/10/19 at 4:43 pm to LSUballs
quote:
No you can’t
Yes I can. I've done it several times.
Posted on 12/10/19 at 4:44 pm to Powerman
In 2 minutes start to finish? You’re a fricking liar
Posted on 12/10/19 at 4:46 pm to LSUballs
quote:
In 2 minutes start to finish? You’re a fricking liar
OK if we're not counting measuring out ingredients and heating up the pan
But yes 2 minutes stirring time
Posted on 12/10/19 at 4:49 pm to Powerman
I still don’t believe you. I’ve made high temp roux several times. It’s close to 10. Unless you’re cooking over some sort of dragon and are Gogo Gadget
Posted on 12/10/19 at 4:59 pm to LSUballs
quote:
I still don’t believe you. I’ve made high temp roux several times. It’s close to 10. Unless you’re cooking over some sort of dragon and are Gogo Gadget
Induction range on power boil mode
Posted on 12/10/19 at 7:29 pm to cgrand
quote:I agree with that more often than not.
its not the destination its the journey (sometimes)
Posted on 12/10/19 at 8:22 pm to Powerman
quote:
Induction range on power boil mode
If you would make a video of this you would be the hit of the internet. Pretty easy to upload to YouTube.
Posted on 12/10/19 at 8:59 pm to AlxTgr
quote:
It's hilarious to me that people still make roux.
Well I make a gallon at a time and jar it myself. Then I have a date and know how fresh it is since it will go rancid.
Not sure that’s hilarious though.
Posted on 12/11/19 at 12:51 am to AlxTgr
quote:
It's hilarious to me that people still make roux.
Your response is silly. It’s not “hilarious” that some folks want to make roux themselves anymore than folks who prefer to use pre-made jarred roux.
Make your gumbo in whatever way you enjoy making it and eating it. That’s what matters.
Posted on 12/11/19 at 2:17 am to highcotton2
quote:
If you would make a video of this you would be the hit of the internet. Pretty easy to upload to YouTube.
I might have to get someone else to film it but I don't see it being an issue. Might be pretty tough to aggressively stir with one hand
Posted on 12/11/19 at 7:30 am to AlxTgr
I use the savoies dark roux. Fantastic
Posted on 12/11/19 at 7:39 am to LSUballs
quote:
still don’t believe you. I’ve made high temp roux several times. It’s close to 10.
Yeah...I'm skeptical of 2 minutes as well
I always do high heat and its always 10ish minutes or so
Posted on 12/11/19 at 7:43 am to Salmon
quote:
Yeah...I'm skeptical of 2 minutes as well
Like I said I was pretty hammered so I may have not had the best concept of time
But honestly I think it was probably closer to about 90 seconds
I'm legit looking into action cameras right now so I can more easily video this to prove it can be done. I don't think you guys realize how hot you can get a pot on an induction in boil mode
Posted on 12/11/19 at 7:45 am to Powerman
and you are doing this drunk? and you are not burning it?
this all seems impossible to me
this all seems impossible to me
Posted on 12/11/19 at 7:48 am to Powerman
quote:
I don't think you guys realize how hot you can get a pot on an induction in boil mode
Perhaps.
But I'm on the fence as well - I've made a high heat roux's before - I made one last night, and it took me no shorter than 10ish minutes.
Which, getting back to this thread, is perfectly acceptable to me to not need to buy jarred roux. I've never actually cooked with it, but wouldn't be opposed to it. It's just that flour and oil are cheaper and I like to make it with browned sausage/chicken drippings and adjust the thickness on the fly.
This post was edited on 12/11/19 at 7:51 am
Posted on 12/11/19 at 7:51 am to Salmon
quote:
and you are doing this drunk? and you are not burning it?
this all seems impossible to me
Believe me I was a little bit surprised that I pulled it off this hammered
It was Thanksgiving night. Went out with some friends and got hammered since we rarely get a weekday off. I was supposed to have everyone over for a turkey and andouille gumbo the next day and I stayed out way too late. No way in hell I wanted to deal with that shite hungover. Figured I'd try the fast roux again and somehow had no problems with it
Posted on 12/11/19 at 7:57 am to Salmon
I'm home right now. I'm tempted to go video tape it for the hell of it but I don't have any vegetables here to do anything with it
Maybe I can throw in some corn to cool it down at the end or something
Maybe I can throw in some corn to cool it down at the end or something
Posted on 12/11/19 at 8:15 am to Powerman
quote:
home right now. I'm tempted to go video tape it for the hell
I'd like to see it
That is some Paul prudhomme speed
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