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Started By
Message
watched cajun ninja take nearly 1 1/2 hours making 1 cup of roux
Posted on 11/28/18 at 6:10 pm
Posted on 11/28/18 at 6:10 pm
i know my method (learned from gris gris) 
is lame as shite but the roux is foolproof and only takes maybe 10-12 minutes tops leaving me time to focus on everything else ghat goes into the gumbo.
i get the 'ceremony' aspect to taking your time making the roux but does anyone else on this board take that long when making a roux on the stove?
is lame as shite but the roux is foolproof and only takes maybe 10-12 minutes tops leaving me time to focus on everything else ghat goes into the gumbo. i get the 'ceremony' aspect to taking your time making the roux but does anyone else on this board take that long when making a roux on the stove?
This post was edited on 11/28/18 at 6:12 pm
14
Posted on 11/28/18 at 6:16 pm to CAD703X
This redneck ninja can make a dark roux in two very fast beers...
Posted on 11/28/18 at 6:18 pm to CAD703X
quote:
watched cajun ninja take nearly 1 1/2 hours making 1 cup of roux
what the frick
Posted on 11/28/18 at 6:22 pm to CAD703X
quote:
i know my method (learned from gris gris) is lame as shite
Excuse me! There is nothing lame about any of my methods!
Ninja needs to either learn the high heat Paul Prudhomme method or the oven method. He takes WAY too long.
This post was edited on 11/29/18 at 1:57 am
Posted on 11/28/18 at 6:22 pm to CAD703X
I don’t get that at all man. I think most of his techniques are pretty stock/straightforward, but slow cooking a roux is just a waste of time. Flour and Oil is Flour and Oil. Get your oil to 350, then add the flour. Saves a lot of time/stirring. As long as your veggies are chopped and ready to add when you hit your color, it won’t burn.
Posted on 11/28/18 at 6:25 pm to CAD703X
Why is everyone so obsessed with how long it takes to make their roux?
Does it taste better if you do it fast?
If someone wants to take an hour to make a roux they obviously aren’t in a rush, I’m sure they know they could do it faster if they want.
Does it taste better if you do it fast?
If someone wants to take an hour to make a roux they obviously aren’t in a rush, I’m sure they know they could do it faster if they want.
Posted on 11/28/18 at 6:31 pm to WaWaWeeWa
quote:
If someone wants to take an hour to make a roux they obviously aren’t in a rush, I’m sure they know they could do it faster if they want.
Yeah, but this is the Cajun Ninja. Just Pie-yow that shite and move on to the onions. YouTube ain't got all day.
Posted on 11/28/18 at 6:34 pm to OTIS2
quote:I'm coming over for a lesson
This redneck ninja can make a dark roux in two very fast beers...
Posted on 11/28/18 at 7:17 pm to CAD703X
Lame. I make one w 2.5 lbs of flour and it only takes 35-45 minutes.
Posted on 11/28/18 at 7:36 pm to WaWaWeeWa
quote:
If someone wants to take an hour to make a roux
Is lame and anybody that makes their own Roux is just bored as frick. A handful of jarred roux’s are better than your Roux anyway
This post was edited on 11/28/18 at 7:37 pm
Posted on 11/28/18 at 8:43 pm to Howyouluhdat
Y’all are really worried about how other people make their Roux.
It’s definitely a “look at me” topic on this board.
I never see any threads on how people cut their onions or brown their meat, which are other parts of the same recipe
It’s definitely a “look at me” topic on this board.
I never see any threads on how people cut their onions or brown their meat, which are other parts of the same recipe
Posted on 11/28/18 at 9:53 pm to CAD703X
I’ve seen a dude on here Sous Vide his roux for 32 hours. He had pictures and all.
Posted on 11/29/18 at 12:08 am to BigPerm30
For real?
Posted on 11/29/18 at 5:59 am to BigPerm30
How does that approach compare to the reverse sear roux method???
Posted on 11/29/18 at 7:16 am to CAD703X
What's worse... wasting 1.5 hours making a roux, or wasting 1.5 hours watching some other dude make a roux?
Posted on 11/29/18 at 7:59 am to LSUBoo
You realize the video isn't actually 1 1/2 hours long right?
Posted on 11/29/18 at 8:21 am to CAD703X
I made that assumption... but... where's the humor in that?
Posted on 11/29/18 at 9:14 am to LSUBoo
It always takes me about an hour...always afraid I'll burn it. It does come out perfect though each time.
Posted on 11/29/18 at 9:27 am to LSUBoo
Posted on 11/29/18 at 3:14 pm to RabidTiger
quote:
For real?
No.
BigPerm isn't a fan of sous vide and it was one of his countless, staling attempts to mock the longer cooking method.
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