Why do some folks consider using jar roux in a gumbo to be cheating?

My issue with most of them is the shitty oil that they use.

I've never used store bought Roux. I can't imagine it is as good as making your own but I have never had it so I don't know I guess.

quote:

---

I can't imagine it is as good as making your own

---

It probably isn’t. But it sure is convenient.

quote:

---

My issue with most of them is the shitty oil that they use.

---

I've noted several times that the flavor is off to me because of the type of oils used. It might not be as noticeable once all the gumbo ingredients are added, but when I taste a jarred roux, I don't care for the flavor.

I don't think it's "cheating" to use it. Use whatever you like. I used potato flakes to make a potato and leek soup recently following a Jacques Pepin video. It was delicious. More of pureed potato which is my preference over chunky. Definitely saved time and I'm still amazed by the flavor and ease of it. Some might call that "cheating".

I follow a similar technique but have been making roux in the oven since I make it in large quantities. Works great.

Jarred roux also does not work if you're making fried chicken gumbo, though I suppose you could just pour off the oil on top of the jar and add the fried chicken oil to the mixture. Won't be the same though.

quote:

---

i would have to change my technique to use a jarred roux.

---

I make roux in bulk and put it in quart Mason jars in the fridge to use when needed. I usually do this after frying a batch of chicken and have a good bit of oil on hand that is flavored with a bit of fried chicken taste. I'll strain it to remove any old, cooked flour bits and use new AP flour to make my roux.

I did it once, just once, using the flour I dredged the chicken in to fry that was highly seasoned and it was a huge mistake. The seasonings burned and I tossed the roux long before it was done.

The only thing I have changed is I'll toss just a bit of oil from the jarred roux in my pot, add the trinity and cook that down for a bit until well wilted, then add the roux spoonful by spoonful and mix it well into the cooked down trinity to the consistency I want. Then I'll add my stocks to the pot to blend it all together.

question for the group: made a gumbo last week that was absolutely dead tastewise. did everything the way i always do..it smelled great..it looked great.

eating it was like eating paper. my wife and i looked at each other & tossed it after we each ate about a half bowl each. there wasn't enough hot sauce or slap-yo-momma to fix it.

its bothered me for days and i finally think i know what happened:

my wife bought unbleached/non self rising frou frou flour. i always use the plain old bleached self rising gold medal.

is that what did it? was the shitty 'fancy' flour the culprit? anyone ever make a roux from 'fancy' flour and have the whole gumbo turn out tasteless?

I've never used a self rising flour. I use AP flour, so I don't know.

quote:

---

my wife bought unbleached/non self rising frou frou flour. i always use the plain old bleached self rising gold medal.

---

You make roux using self-rising flour? Ugh. SR flour has baking powder and salt added to it. Neither one will help the flavor of your roux or your gumbo. In fact, baking powder can lend a soapy flavor.

So quit blaming the flour--you were actually using the "right" kind for a roux, rather than your usual "wrong" kind.

And a tasteless gumbo is rarely ever the roux's fault. There is a whole school of roux-less gumbo making, and those things are damn delicious. Tasteless generally means you didn't use enough aromatics (trinity), and didn't let it brown sufficiently to develop all those caramelized flavors that provide the backbone of a gumbo. To me, it can also come from using crap sausage, if this was a chicken & sausage gumbo.

A trick for "saving" any soup/stew/gumbo that seems flat: stir in some Better Than Bouillion paste in the flavor that is compatible with your dish. (chicken, beef, roasted garlic, roasted veggie) It's ultra concentrated stock, so you're adding flavor without adding liquid.

Also, too much roux for the volume of liquid can make a gumbo that's dull and pasty-tasting (think bad gravy).

I've never understood the "saves me so much time" argument. I don't personally give a shite what you use in your gumbo, chances are I'm never going to eat it. With that said, I make a dark roux in about 15-20 minutes. Gives my wife enough time to prep the veggies. It's not some 2 hour process. Just go hot, fast and stir quickly.