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1
Posted on 11/30/18 at 7:25 am to CAD703X
No....takes about 2 seconds...to open a jar of it
Posted on 11/30/18 at 7:30 am to joeleblanc
quote:
takes about 2 seconds...to open a jar of it
and another 15 minutes to get it out of the jar.
Posted on 11/30/18 at 7:37 am to MorbidTheClown
nope...pour out the oil...put in microwave for 30 seconds..viola
Posted on 11/30/18 at 7:38 am to MorbidTheClown
I can make a 2 cup roux in about 20 mins using the Prudhomme method. Never had one burn/break
Don't understand that 1hr foolishness
Don't understand that 1hr foolishness
Posted on 11/30/18 at 7:40 am to jamboybarry
my first ever roux took 1 hr 20 min. Now i can get it done in 20 min. And i actually enjoy the process. except when i i splash some of that molten lava on my hands.
Posted on 11/30/18 at 7:42 am to joeleblanc
quote:
nope...pour out the oil...put in microwave for 30 seconds..viola
Posted on 11/30/18 at 7:43 am to CAD703X
I made A roux from scratch for the first time last weekend, and it took me longer.
In my defense, new house with an old burner that just isn’t that hot, and in my inexperience, I was So worried about burning the roux that I had It under medium, which was basically just warming the roux for the about 40 minutes.
I could Have stirred that shite for 1.5 days and not gotten anywhere.
Once I bumped The head past medium it started to happen at a probably normal pace.
The gumbo came out pretty good and dark, but I ciuld Have gotten the roux a little darker.
It also never really got paste like, like I see some people’s get.
In my defense, new house with an old burner that just isn’t that hot, and in my inexperience, I was So worried about burning the roux that I had It under medium, which was basically just warming the roux for the about 40 minutes.
I could Have stirred that shite for 1.5 days and not gotten anywhere.
Once I bumped The head past medium it started to happen at a probably normal pace.
The gumbo came out pretty good and dark, but I ciuld Have gotten the roux a little darker.
It also never really got paste like, like I see some people’s get.
Posted on 11/30/18 at 7:45 am to Kingpenm3
For 2 cups of flour, 2 cups of oil.
Get a heavy bottom pot..... I use Magnalite
Put you oil in and heat it up to about 350. Dump in your flour about 1/2 cup at a time and stir like crazy with a metal whisk till its incorporated, then add the next 1/2 cup, and repeat. Do that till it's all incorporated and keep stirring it for about 10-15 minutes. Should be a light brown color by then. If you going to put it up to store at this point you want to take it off the heat and keep stirring for another couple minutes, it will get a little darker. If you going to make something with it dump in your trinity.
Get a heavy bottom pot..... I use Magnalite
Put you oil in and heat it up to about 350. Dump in your flour about 1/2 cup at a time and stir like crazy with a metal whisk till its incorporated, then add the next 1/2 cup, and repeat. Do that till it's all incorporated and keep stirring it for about 10-15 minutes. Should be a light brown color by then. If you going to put it up to store at this point you want to take it off the heat and keep stirring for another couple minutes, it will get a little darker. If you going to make something with it dump in your trinity.
Posted on 11/30/18 at 8:11 am to Howyouluhdat
quote:
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
My only regret is that I only have one downvote to give.
Posted on 11/30/18 at 8:35 am to CAD703X
quote:
watched cajun ninja take nearly 1 1/2 hours making 1 cup of roux
I watched this one a couple nights ago myself.
Posted on 11/30/18 at 9:24 am to CAD703X
question about him using the store bought rotisserie chickens...I've always used chicken thighs, pan seared and cooked the rest of the way in the gumbo. Anybody have any insight as to which is better? Is the rotisserie that much easier it doesn't matter?
Posted on 11/30/18 at 9:34 am to colorchangintiger
quote:
question about him using the store bought rotisserie chickens...I've always used chicken thighs, pan seared and cooked the rest of the way in the gumbo. Anybody have any insight as to which is better? Is the rotisserie that much easier it doesn't matter?
yeah that confused me as well. it took him what..6+ hours for the entire process? Plenty of time to buy a whole fryer and break it up to make a homemade stock for added taste.
he used chicken stock out of a carton and then added the bones from the rotisserie to it. seems he could have saved money & made an authentic stock in the time the broth was sitting there simmering.
not criticizing as much as curious why he went with pre cooked chickens when he took so much time on the rest of the process.
eta and yes i tend to be in the boneless chicken thighs camp. cheap and easy to brown and always tender.
This post was edited on 11/30/18 at 9:36 am
Posted on 11/30/18 at 3:59 pm to colorchangintiger
quote:
Is the rotisserie that much easier it doesn't matter?
The kitchen bouquet ninja loves him some short cuts.
ETA: chicken broth from a carton lmao
This post was edited on 11/30/18 at 4:03 pm
Posted on 11/30/18 at 4:28 pm to Fourteen28
quote:
The kitchen bouquet ninja loves him some short cuts.
ETA: chicken broth from a carton lmao
The dude is just sharing easy recipes for home cooks. Not everyone has homemade chicken stock on hand at all times. I swear the hate from some of you people is strange.
Posted on 11/30/18 at 4:34 pm to LSUZombie
You call a 90 minute roux easy?
Posted on 11/30/18 at 4:45 pm to Fourteen28
quote:
You call a 90 minute roux easy?
It's not difficult to stir and he cooks it pretty low, so he wasn't stirring the entire time as I recall. He stuck with it more when he started getting color on it. He did a few other things while it got started.
Posted on 11/30/18 at 5:46 pm to LSUZombie
quote:
The dude is just sharing easy recipes for home cooks. Not everyone has homemade chicken stock on hand at all times. I swear the hate from some of you people is strange.
The topic of roux/gumbo is this board’s dick measuring contest. No other recipe turns into such a pissing contest, and there are plenty of Cajun/southern recipes out there.
The reality is gumbo is a very easy recipe so all these baws think they have mastered the culinary arts because they can brown flour in oil without burning it.
Posted on 11/30/18 at 5:50 pm to Gris Gris
I’ve cooked a roux in 20 min, in an hour, in the oven, in the microwave, I’ve browned the flour by itself in the oven.... who cares
If you care so much about time, there is no faster overall method than the oven. I put the roux in the oven then I start chopping up all the veggies, garlic, parsley, etc. smoke and brown my meat and by the time I’m finished doing that the roux is done.
So if you want to get technical that roux takes about 3-5 minutes of actual attention time
If you care so much about time, there is no faster overall method than the oven. I put the roux in the oven then I start chopping up all the veggies, garlic, parsley, etc. smoke and brown my meat and by the time I’m finished doing that the roux is done.
So if you want to get technical that roux takes about 3-5 minutes of actual attention time
Posted on 11/30/18 at 7:23 pm to WaWaWeeWa
To a broader point, his methods are very millineal. If you're spending hours on a gumbo why not just do it right?
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