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re: Used Richards Instant Roux in a jar for 1st time this morning
Posted on 12/11/19 at 11:45 am to hungryone
Posted on 12/11/19 at 11:45 am to hungryone
quote:
To me, "Food TV" made a star out of chefs, yet somehow eroded people's ability to cook. Too many think if it's not up to some expert's standard, it isn't worth doing.
And the funny thing about it is those master chefs aren't cooking elaborate meals for themselves most of the time either
0
Posted on 12/11/19 at 11:47 am to hungryone
quote:
Then I have achieved my ongoing goal: to make people feel good about cooking for themselves, without feeling like their skills are subpar or their techniques or choices are suspect.
brah..... i cook 4 times a week. And i have dishes that will rival the best. 
Posted on 12/11/19 at 11:55 am to AlxTgr
Kary's is my go to
Posted on 12/11/19 at 12:20 pm to hungryone
quote:
Make seafood gumbo and stop picking all that damn chicken, LOL. I admit I'm not picking the crab or shucking the oysters...and the shrimp were peeled, so that's not in my labor equation.
Well, seafood gumbo is much less labor intensive for me, too!
I give chicken and sausage for Christmas gifts. I make it and freeze it in quart and 24-25 oz containers depending on who the recipients are. I despise the loading the containers part having to ensure that there is the right amount of proteins to juice.
Posted on 12/11/19 at 12:20 pm to hungryone
quote:
Then I have achieved my ongoing goal: to make people feel good about cooking for themselves, without feeling like their skills are subpar or their techniques or choices are suspect.
Padnuh, I have been doing the weeknight jar roux and rotisserie chicken gumbo for years.
Posted on 12/11/19 at 1:26 pm to lsupride87
quote:Not at all.
You seem to be struggling here
quote:Yes they are.
Nobody is saying vegetable oil mixed with flour is better than jarred roux
Posted on 12/11/19 at 1:26 pm to Powerman
quote:Which is what most people do.
and they still only make it in the flour and oil combo.
Posted on 12/11/19 at 1:33 pm to ItNeverRains
no flames from me brother. Jar roux is easy and tastes just fine
Posted on 12/11/19 at 2:32 pm to Salmon
quote:
why does it take you 6 hours to make a gumbo?
The only way I can see this is if over half the time was spent making a stock
This post was edited on 12/11/19 at 2:33 pm
Posted on 12/11/19 at 4:18 pm to mouton
Gumbo usually takes me 2 days. I like smoking the fowl, roasting bones, making a big stock etc. But mainly I like drinking and making gumbo for 2 days.
Posted on 12/11/19 at 4:19 pm to cgrand
quote:
its not the destination its the journey
Posted on 12/12/19 at 8:19 am to caro81
quote:
no flames from me brother. Jar roux is easy and tastes just fine
Had a discussion yesterday at Twin Peaks with some guys and we all agreed jarred roux is fine.
I have made gumbo with every roux combination imaginable except for microwave roux and all combinations are perfectly acceptable.
I still do a traditional roux...but only when I want to.
Here is my chicken and sausage gumbo...with the best way to make a roux
LINK
Toast the flour for about an hour in the oven at 350°.
This post was edited on 12/12/19 at 8:20 am
Posted on 12/12/19 at 9:58 am to iAmBatman
quote:
takes 15 minutes to make one...what's so hilarious about that?
Yeah it’s not like it’s this crazy or intensive thing
I think it’s more people are scared of burning it really than the time If people are worried about a roux I bet they go nuts about making your own stock
This post was edited on 12/12/19 at 10:02 am
Posted on 12/12/19 at 12:56 pm to Brettesaurus Rex
quote:Wait...people do this?
I bet they go nuts about making your own stock
Posted on 12/12/19 at 1:40 pm to AlxTgr
Kary's and Bourque's
Posted on 12/12/19 at 7:21 pm to Powerman
quote:
You can make one in under 2 minutes easily
You can get instant grits or 5 minute grits too, but I still use the old fashion 20 minute grits. Speed isn’t everything, some people enjoy cooking.
Posted on 12/12/19 at 8:31 pm to ItNeverRains
OK, I'll be the contrarian here. No jarred roux for me because they use hydrogenated fats to keep them shelf stable. There is growing evidence that hydrogenated fats are linked to high cholesterol and heart disease.
Anecdotally, my Papere ate "olio" every day (hydrogenated butter substitute). He had 5 heart attacks and three bypass surgeries by age 50.
So, I try to eat natural fats in my diet. That means duck fat, chicken fat, leaf lard, bacon grease & tallow. When I use plant-based oils, I try to use olive, coconut, or avocado oils. I avoid hydrogenated fats, soy, canola, vegetable oils whenever possible.
For roux, I try to match the fat to the gumbo. (Duck Fat, lard. or bacon grease for poultry/Butter for seafood.)
BTW - don't buy "Manteca" (store bought lard in blocks) - it's hydrogenated.
Anecdotally, my Papere ate "olio" every day (hydrogenated butter substitute). He had 5 heart attacks and three bypass surgeries by age 50.
So, I try to eat natural fats in my diet. That means duck fat, chicken fat, leaf lard, bacon grease & tallow. When I use plant-based oils, I try to use olive, coconut, or avocado oils. I avoid hydrogenated fats, soy, canola, vegetable oils whenever possible.
For roux, I try to match the fat to the gumbo. (Duck Fat, lard. or bacon grease for poultry/Butter for seafood.)
BTW - don't buy "Manteca" (store bought lard in blocks) - it's hydrogenated.
Posted on 12/13/19 at 7:24 am to cgrand
quote:
its not the destination its the journey (sometimes)
Exactly why I won’t own an electric smoker.
As for roux in a jar, I used it once. Turned out okay but I thought they asked too much for it. There’s just no point in paying $5 for a jar of that when you can do it on your own in just a few minutes with what you already have laying around in the kitchen.
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