- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
What is your procedure for making roux from scratch
Posted on 9/29/15 at 9:12 am
Posted on 9/29/15 at 9:12 am
Include flour to oil ratio, heat oil first or add flour to cold oil, use all purpose or self rising flour, microwave or cooktop?
What you got?
What you got?
13
Posted on 9/29/15 at 9:17 am to rodnreel
1 cup oil
1 cup all purpose flour
Heat oil over medium-high heat for a few minutes and start adding flour slowly while constantly whisking. Never stop whisking under no circumstances or you'll be starting over.
1 cup all purpose flour
Heat oil over medium-high heat for a few minutes and start adding flour slowly while constantly whisking. Never stop whisking under no circumstances or you'll be starting over.
This post was edited on 9/29/15 at 9:18 am
Posted on 9/29/15 at 9:19 am to rodnreel
About a 2-1 ratio... For me it's mostly I know what I'm looking for. Only use all purpose flour. I only do a roux in a cast iron pot, but that's me. Keep low heat and drink about 3-4 beers and it's usually nice and dark.
Always stir
Always stir
Posted on 9/29/15 at 9:20 am to HebertFest08
quote:
About a 2-1 ratio...
Of what to what?
Posted on 9/29/15 at 9:23 am to rodnreel
1:1 ratio oil to AP flour. Heat oil over medium-high heat until it starts to smoke. Add flour and whisk constantly until roux gets to desired color. Add your trinity or other chopped up veg to cool it off and keep it from burning.
Posted on 9/29/15 at 9:34 am to Trout Bandit
quote:
1:1 ratio oil to AP flour
Usually go 1:1, but often end up adding a little flour so probably end up at a 1.1.-1.2:1
quote:
Add your trinity or other chopped up veg to cool it off and keep it from burning.
I almost always pre-make my roux these days. Gives me an excuse to watch whatever Friday night game on the patio and drink a few beers and not have to be stuck to a pot for an hour or two(depending on size) on Saturday/Sunday. I'll usually make enough for two and freeze or refrigerate some. As far as cooling it down when done, pour in different bowl
.This post was edited on 9/29/15 at 9:35 am
Posted on 9/29/15 at 9:36 am to rodnreel
Use only ap flour. 1:1 is correct but by weight or by volume is a point of discussion. If I make a roux it's usually for nostalgia unless I need a light roux. There are some fine packaged dark rouxs available.....why reinvent the wheel?
Posted on 9/29/15 at 9:51 am to WHATASHAME
What type of oil?
Posted on 9/29/15 at 9:52 am to WHATASHAME
quote:Yeh there really is no point of making your own roux unless you just want to for nostalgia purposes. A roux is flour and oil, thats it
If I make a roux it's usually for nostalgia unless I need a light roux. There are some fine packaged dark rouxs available.....why reinvent the wheel?
Homemade will be no better than straight from a jarPosted on 9/29/15 at 10:04 am to lsupride87
quote:
Yeh there really is no point of making your own roux unless you just want to for nostalgia purposes. A roux is flour and oil, thats it Homemade will be no better than straight from a jar
So, it's not always vegetable oil or what have you. I usually use duck fat.
Second....I haven't found a roux in a jar as dark as I like to make my gumbo roux, so there is a point. I also like the ability to control the flour/oil ratio.
To each their own.
Posted on 9/29/15 at 10:06 am to LSUAfro
yeah I like using lard for my roux
Posted on 9/29/15 at 10:06 am to rodnreel
How do you know how much roux to make in regards to how much gumbo you are making?
Posted on 9/29/15 at 10:08 am to MightyYat
quote:
1 cup oil
1 cup all purpose flour
Heat oil over medium-high heat for a few minutes and start adding flour slowly while constantly whisking. Never stop whisking under no circumstances or you'll be starting over.
this right heyah !
Posted on 9/29/15 at 10:10 am to rodnreel
3 parts all purpose flour to 2 parts vegetable oil (I like a thicker roux).
Cast iron pot or pan. Heat set at medium high. Oil first, then flour right after. Stir constantly until you get the color you want. When you get good at it, you can stir a little less.
I like to pull the roux off the heat and let it cool a bit before I dump the trinity and okra. Keep in mind, the roux is super hot and I don't like my veggies hitting that much heat.
After I pull the roux off the heat, I turn the heat down to medium or less. Put the roux back on the heat after 10 or 15 mins. Immediately add the trinity, then okra. Stir pretty regularly for a few minutes. Add garlic and stir for a minute or two. Then add your stock.
Don't let anything sit on the bottom of the pot for long during the whole process. Even after you add your proteins.
Cast iron pot or pan. Heat set at medium high. Oil first, then flour right after. Stir constantly until you get the color you want. When you get good at it, you can stir a little less.
I like to pull the roux off the heat and let it cool a bit before I dump the trinity and okra. Keep in mind, the roux is super hot and I don't like my veggies hitting that much heat.
After I pull the roux off the heat, I turn the heat down to medium or less. Put the roux back on the heat after 10 or 15 mins. Immediately add the trinity, then okra. Stir pretty regularly for a few minutes. Add garlic and stir for a minute or two. Then add your stock.
Don't let anything sit on the bottom of the pot for long during the whole process. Even after you add your proteins.
Posted on 9/29/15 at 10:18 am to rodnreel
1 to 1
Vegetable Oil
All Purpose Flour
Cold black iron skillet. Add oil. Dump in flour. Stir. Turn stove to high. When I see a color change I turn down the heat. Stir some more and keep stirring and adjusting the heat down until done.
Vegetable Oil
All Purpose Flour
Cold black iron skillet. Add oil. Dump in flour. Stir. Turn stove to high. When I see a color change I turn down the heat. Stir some more and keep stirring and adjusting the heat down until done.
Posted on 9/29/15 at 10:19 am to HebertFest08
Sorry...
It's 1-1... Didn't realize I put 2.
It's 1-1... Didn't realize I put 2.
Posted on 9/29/15 at 10:34 am to Trout Bandit
quote:
1:1 ratio oil to AP flour. Heat oil over medium-high heat until it starts to smoke. Add flour and whisk constantly until roux gets to desired color. Add your trinity or other chopped up veg to cool it off and keep it from burning
This. Doesn't take long at all
Posted on 9/29/15 at 10:41 am to rodnreel
1. 1:1 in mixing bowl
2. Microwave
3. ???
4. Gumbo
2. Microwave
3. ???
4. Gumbo
Posted on 9/29/15 at 10:51 am to rodnreel
You should cut your teeth with vegetable oil because it is more forgiving. When you branch out to animal fats, butter and the like, you should be on your game. It takes a while to get a good dark roux if your doing it right. If it burns......starting over is a pain.
Posted on 9/29/15 at 11:15 am to rodnreel
Changed to this a year or so back at GG suggestion.
1:1 vegetable oil to AP flour or maybe a little less oil then flour. in Cast iron skillet. Into Oven at 350 degrees for maybe 2 -3 hours. Stir every 30-40 minutes.
Perfect every time. Take it as dark as you like and never burns. Or at least I never have burned it. Make it the day before and drain off excess oil toward end of cook.
makes really nice roux
1:1 vegetable oil to AP flour or maybe a little less oil then flour. in Cast iron skillet. Into Oven at 350 degrees for maybe 2 -3 hours. Stir every 30-40 minutes.
Perfect every time. Take it as dark as you like and never burns. Or at least I never have burned it. Make it the day before and drain off excess oil toward end of cook.
makes really nice roux
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News