- 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
2
Posted on 9/29/15 at 11:20 am to PlanoPrivateer
quote:
A tip I learned is put the chopped onions in when the roux is just about ready. Doing this seems to make the roux a little darker.
Well, that makes no sense but since I've never tried it I guess I won't totally discount this tip.
Posted on 9/29/15 at 11:54 am to MeridianDog
quote:
Make it the day before and drain off excess oil toward end of cook.
What excess oil? I've only seen excess oil in the jarred roux, but I don't have it when I make it. Do you have a lot of it?
Posted on 9/29/15 at 11:56 am to PlanoPrivateer
quote:
A tip I learned is put the chopped onions in when the roux is just about ready. Doing this seems to make the roux a little darker.
I don't think it's making the roux (oil/flour) darker which is what gives you the flavor from the roux. I believe it may caramelize your onions making the mixture look a bit darker. The mixture or trinity tends to darken the roux when it's added to roux and sauteed before adding it all to the stock.
Posted on 9/29/15 at 1:12 pm to Gris Gris
I've gotten too lazy for the conventional roux method. Now days I heat the EVOO and add pre-browned flour (which I buy), mix it well, then add hot pre-microwaved trinity (always with okra) and stir like hell. After it stops steaming I add the pre-heated stock and let simmer. The sausage, chicken, whatever isn't added till much later.
My main focus now is on making the stock, which I do the day before (sometimes what I've previously frozen), which involves roasting (except for shrimp stock), a pressure cooker, and concentrating (by boiling).
I switched to this roux method when I realized it was just as good as the conventionally made roux, more expensive but much quicker.
My main focus now is on making the stock, which I do the day before (sometimes what I've previously frozen), which involves roasting (except for shrimp stock), a pressure cooker, and concentrating (by boiling).
I switched to this roux method when I realized it was just as good as the conventionally made roux, more expensive but much quicker.
This post was edited on 9/29/15 at 1:15 pm
Posted on 9/29/15 at 2:19 pm to Nawlens Gator
I do a flour browning method. I dump my cup of flour in the cast iron and let it brown to a dark peanut butter color then wisk in my oil at the end. Just seems easier to me and darkens the roux up to a milk chocolate color. No burned bits or anything.
I learned this method here on the food board a few years back.
I learned this method here on the food board a few years back.
Posted on 9/29/15 at 2:27 pm to rodnreel
(1) go to grocery store
(2) pick up a jar of Savoy's roux
(3) Pay for it
(4) bring home and put some in boiling water
Savoy's can pretty much darken flour with oil just like I can.
(2) pick up a jar of Savoy's roux
(3) Pay for it
(4) bring home and put some in boiling water
Savoy's can pretty much darken flour with oil just like I can.
Posted on 9/29/15 at 3:10 pm to rodnreel
Equal parts CANOLA OIL to equal parts ALL PURPOSE flour.
Dump oil into skillet, I use a Winco 12".
When my oil gets hot it dump the flour in a little at a time and whisk it tigether.
Once it's whisked together I stir it with a wooden spoon. Over med high heat on my medium burner.
Cook till I get to a peanut butter color.
Remove from fire and stir for an additional 3-5 minutes to make sure it doesn't burn.
Dump oil into skillet, I use a Winco 12".
When my oil gets hot it dump the flour in a little at a time and whisk it tigether.
Once it's whisked together I stir it with a wooden spoon. Over med high heat on my medium burner.
Cook till I get to a peanut butter color.
Remove from fire and stir for an additional 3-5 minutes to make sure it doesn't burn.
Posted on 9/29/15 at 3:17 pm to CHEDBALLZ
I was wondering how long it would take someone to comment on Savoy's roux. RTFQ like my teacher use to say.
Posted on 9/29/15 at 3:22 pm to Count Chocula
quote:
Savoy's roux
I'm not sure what this is. Are y'all talking about Savoie's roux??
Posted on 9/29/15 at 3:30 pm to WHATASHAME
If you use jarred roux, you should know that you use 1 1/3 cups of that instead of a 1 cup to 1 cup homemade roux.
Posted on 9/29/15 at 3:31 pm to Trout Bandit
quote:Yes...
Are y'all talking about Savoie's roux??
Posted on 9/30/15 at 12:04 am to rodnreel
A true coonass don't measure no roux
Posted on 9/30/15 at 12:19 am to Nawlens Gator
quote:
I've gotten too lazy for the conventional roux method. Now days I heat the EVOO and add pre-browned flour (which I buy), mix it well, then add hot pre-microwaved trinity (always with okra) and stir like hell.
I'm glad that works for you. But no way in hell am I gonna microwave my seasonings and use a packaged mix. There are a lot of ways to make a roux. Many will produce a just fine product. But I personally enjoy the ritual of making my own. And because I enjoy it, it just tastes better to me.
Posted on 9/30/15 at 7:22 am to Gris Gris
quote:
What excess oil? I've only seen excess oil in the jarred roux, but I don't have it when I make it. Do you have a lot of it?
Well oh great and wise Miz GG, I find that when I put too much oil in the skillet. I have excess oil at the end of my oven exposure.
I am a guy and find that I make mistakes all the time. The nice thing is that the roux settles to the bottom of the skillet and any excess oil I might have added easily drains away when the roux is ready.
Regardless of my casual measurements and excess oil, your method is a good one and works very well, every time. It is now my preferred way of cooking my roux.
That's all I want to say about that.
This post was edited on 9/30/15 at 7:28 am
Posted on 9/30/15 at 10:05 am to MeridianDog
quote:
Well oh great and wise Miz GG
I wish!
quote:
I find that when I put too much oil in the skillet. I have excess oil at the end of my oven exposure.
Ahh...
quote:
Regardless of my casual measurements
I'm far from exact on my measurements. I eyeball more often than not and usually make more than I need.
quote:
your method is a good one and works very well, every time.
Not my method, but I certainly adopted it. It definitely works every time. It appears to be no fail from my experience and it's a really helpful when you're making a large roux.
Posted on 9/30/15 at 11:55 am to MeridianDog
quote:
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
I just made gumbo a few days ago. I was very rusty. I had excess oil too. I will cut back on the oil a bit next time. My red beans n rice turned out good last week.
Posted on 9/30/15 at 12:29 pm to Gris Gris
quote:
Not my method, but I certainly adopted it.
Oh NOooooooOOoOoOoOoooooooo!
I started an "Oven Roux" entry on Wikipedia and gave you full credit for developing the method. I used your photo and home address, phone number, SS#, criminal record and everything...
Now it won't let me delete any of it.
Posted on 9/30/15 at 12:42 pm to MeridianDog
I had the criminal record expunged and I paid good money to do that! I was convicted of burning roux. I'd hoped that was gone forever.
This post was edited on 9/30/15 at 12:43 pm
Posted on 9/30/15 at 1:01 pm to Gris Gris
I am going to be looking for your oven method idea before I make gumbo again. Is it in this thread?
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News