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re: Used Richards Instant Roux in a jar for 1st time this morning
Posted on 12/11/19 at 8:29 am to Powerman
Posted on 12/11/19 at 8:29 am to Powerman
quote:
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
Let it cool, put in jar with lid and refrigerate it for later use.
1
Posted on 12/11/19 at 8:56 am to Panny Crickets
quote:
Let it cool, put in jar with lid and refrigerate it for later use.
Then I'd be using jarred roux
Posted on 12/11/19 at 9:00 am to hungryone
I have no problem with jarred roux. I enjoy making it from scratch, especially with other fats and oils that give it a different flavor profile than jarred roux.
Posted on 12/11/19 at 9:08 am to SUB
quote:
especially with other fats and oils that give it a different flavor profile than jarred roux
Right. I've experimented with a few different fats. It came out really good with clarified butter once but that's really expensive.
Posted on 12/11/19 at 9:08 am to AlxTgr
quote:
It's hilarious to me that people still make roux.
LOL it takes 20 minutes max and makes the end product much more flavorful and unique tasting
Who is cooking gumbo when they are pinched for time? This kind of defeats the entire purpose imo. That makes no sense at all, just cook something else that isnt supposed to be cooked for half a day
Posted on 12/11/19 at 9:10 am to hubertcumberdale
quote:OK?
LOL it takes 20 minutes max
quote:No
makes the end product much more flavorful and unique tasting
Posted on 12/11/19 at 9:11 am to Gris Gris
quote:Awesome, because that's what I was shooting for. Highlights the silliness roux emotions.
Your response is silly
Posted on 12/11/19 at 9:17 am to AlxTgr
quote:
quote:
LOL it takes 20 minutes max
OK?
quote:
makes the end product much more flavorful and unique tasting
No
You quoted a sentence twice? Home made roux makes the gumbo much more flavorful, especially if you use different fats and drippings. It also does not take long to make and is cheaper than jarred roux.
So in summary...it makes a gumbo better (arguable apparently) therefore it is worth taking the extra time (20 minutes) to make.
This post was edited on 12/11/19 at 9:18 am
Posted on 12/11/19 at 9:23 am to hubertcumberdale
quote:Where?
You quoted a sentence twice?
quote:It simply does not.
Home made roux makes the gumbo much more flavorful
quote:Well then that's not apples to apples comparison.
especially if you use different fats and drippings
Your summary is wrong.
Posted on 12/11/19 at 9:30 am to AlxTgr
quote:
Well then that's not apples to apples comparison.
Well that's sort of his point. You have no flexibility with jarred roux.
Where as if you make it yourself you can use different fats or combinations of fats.
Posted on 12/11/19 at 9:32 am to Nicky Parrish
quote:i make real roux when im in the mood..... and when im not, i use jar.
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
Posted on 12/11/19 at 9:35 am to Powerman
quote:Again, apples to oranges. If those companies made "Duck fat" roux, it would be a different conversation.
Well that's sort of his point. You have no flexibility with jarred roux.
Where as if you make it yourself you can use different fats or combinations of fats.
Posted on 12/11/19 at 9:48 am to hubertcumberdale
quote:
Who is cooking gumbo when they are pinched for time? This kind of defeats the entire purpose imo. That makes no sense at all, just cook something else that isnt supposed to be cooked for half a day
Virtually NO ONE cooks gumbo for half a day. An absolutely stellar, completely from scratch gumbo can be turned out in 2 hrs. Tons of terrible cooks add way too much water, or use watery stock, and then spend pointless time reducing their watery gumbos into something flavorful.
And I know beaucoup people who will make a quick weeknight gumbo....again, y'all must only know some "performative" Cajuns, as opposed to people who actually live/practice their traditional foodways in the context of modern family life. How many memeres whip out a quick gumbo on Sunday morning, cut off the heat, sit it on the back of the stove, hustle off to 11 o'clock mass, and come back for 12:15 to serve it to all of the family who might stop by? That memere might be using jarred roux, and her grandchildren will have the taste imprint of her gumbo as a crucial food memory, and they won't give a good got-damn if her roux came from a jar.
Look, if no one were using jarred roux, there wouldn't be seven different kinds of it on the WalMart shelves all over Acadiana.
Posted on 12/11/19 at 9:52 am to AlxTgr
quote:You seem to be struggling here
Again, apples to oranges. If those companies made "Duck fat" roux, it would be a different conversation.
Nobody is saying vegetable oil mixed with flour is better than jarred roux, they are saying when you make your own roux you can use bacon grease/duck fat/butter etc etc
With jarred roux you will always have veggie oil
Posted on 12/11/19 at 9:57 am to hungryone
quote:
Virtually NO ONE cooks gumbo for half a day.
I should have said quarter of the day, as in around 6 hours. By half day I meant half of the daytime.
Posted on 12/11/19 at 9:58 am to AlxTgr
quote:
If those companies made "Duck fat" roux, it would be a different conversation.
Yeah. But they don't. Let's have the conversation in reality. Jarred Roux has probably been around longer than me and they still only make it in the flour and oil combo.
Posted on 12/11/19 at 9:59 am to hubertcumberdale
quote:Good gravy
as in around 6 hours.
Are you counting time going to the field and picking your celery and onions?Posted on 12/11/19 at 9:59 am to No Disrespect But
quote:are you handicapped? because this statement makes you sound handicapped and retard.
Paul Prudhomme's high-heat roux method is faster than opening a jar,
Posted on 12/11/19 at 10:01 am to lsupride87
quote:
Good gravy Are you counting time going to the field and picking your celery and onions?
lol i just like to let is simmer for a while on lowest possible heat, i understand this is probably longer than necessary.
My point was gumbo should not be rushed and exaggerated a bit on the length of time it should take to cook
Posted on 12/11/19 at 10:03 am to Rouge
quote:
I'd like to see it
That is some Paul prudhomme speed
So I just tried an experimental test run
Unfortunately I only have extra virgin olive oil at the house right now and it started getting smokey too fast. Took me about 4.5 minutes to get the color you're looking for.
I think I know how I was able to keep the heat so high last time. I was using avocado oil which has a really high smoke point. The next time I get some avocado oil I'll give it another run and see if I can knock it out in 2 minutes or less.
One hypothesis I did have that I've never tried before today is the following: put the oil and flour in a blender before adding it to the pot that way you're not wasting time trying to get clumps out. It worked to some extent but I think I needed to blend it just a little longer.
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