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re: Why do some folks consider using jar roux in a gumbo to be cheating?
Posted on 2/22/21 at 1:03 pm to TigernMS12
Posted on 2/22/21 at 1:03 pm to TigernMS12
quote:
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.
I was roasted at the hunting camp for using jar roux this year. I agree, it isn't that much time but when you start cooking at 7 pm and are waking up at 330 am the next morning the 15 or 20 minutes is precious.
I'm not sure I believe that folks can taste the difference between the crap canola/vegetable oil used in jar roux and something superior like duck fat in their roux. You're diluting around a cup of oil in to a few gallons of liquid.
1
Posted on 2/22/21 at 1:04 pm to CAD703X
I’ve never cooked a gumbo that got as far as the table for us to throw out. Actually I’ve never cooked a gumbo that was worthy of throwing out.
I hardly think type of flour or age of flour had anything to do with actual taste of gumbo providing one-it made the correct roux (not separated due to age) and two-it was used in proper proportions to the amount of gumbo and three-was cooked long enough to get the rawness of the flour out however the amount of time to make the actual roux itself should take care-mostly, of this problem.
Maybe y’all have Covid and lost taste buds.
I hardly think type of flour or age of flour had anything to do with actual taste of gumbo providing one-it made the correct roux (not separated due to age) and two-it was used in proper proportions to the amount of gumbo and three-was cooked long enough to get the rawness of the flour out however the amount of time to make the actual roux itself should take care-mostly, of this problem.
Maybe y’all have Covid and lost taste buds.
Posted on 2/22/21 at 1:06 pm to Loup
quote:
I'm not sure I believe that folks can taste the difference between the crap canola/vegetable oil used in jar roux and something superior like duck fat in their roux. You're diluting around a cup of oil in to a few gallons of liquid.
you ABSOLUTELY can. bacon & duck fat produce more flavorful rouxs hands down. try sampling it after you've added the veggies before you dump it in the stock.
Posted on 2/22/21 at 1:09 pm to CAD703X
quote:
try sampling it after you've added the veggies before you dump it in the stock.
I'm not serving the roux with just veggies in it, though. if you think it makes a better gumbo have at it. My taste buds might be nuked lol
(not trying to come off as combative, i'm not hatin')
This post was edited on 2/22/21 at 1:13 pm
Posted on 2/22/21 at 1:15 pm to Loup
I'll fight to the death for Kary's wet roux in a jar.
Posted on 2/22/21 at 1:20 pm to Loup
I don’t make a roux with bacon fat-not to be used in gumbo anyway but I do use duck fat and chicken fat and absolutely you can tell the difference. It’s much more richly flavored.
Some of my best gumbos have been browning the chicken well then removing from the pot and making the roux with that “smaltz”.
If you haven’t done it try it. You’ll notice. Your people will notice. We’ll all notice.
Some of my best gumbos have been browning the chicken well then removing from the pot and making the roux with that “smaltz”.
If you haven’t done it try it. You’ll notice. Your people will notice. We’ll all notice.
Posted on 2/22/21 at 1:25 pm to CAD703X
quote:
she also makes noodles from scratch for chicken soup and they also turned out brownish and tasteless using that flour
Sounds like she bought some kind of whole wheat flour. My wife bought some whole wheat pasta to try and that shite is like eating styrofoam peanuts used for protecting material in packages.
Posted on 2/22/21 at 1:26 pm to Loup
There is nothing wrong with a jar.
I just like making the roux. I'm far from a great cook so I like the practice.
I just like making the roux. I'm far from a great cook so I like the practice.
Posted on 2/22/21 at 1:37 pm to Loup
I love Karys jarred roux, one jar can make us 2 gumbos
This post was edited on 2/22/21 at 1:37 pm
Posted on 2/22/21 at 2:24 pm to DaBeerz
I’m on team Karys Roux and I make a damn good stove gumbo. I can get home at 5, and have my gumbo simmering for 6. Ive cooked in multiple gumbo contests using “home made” roux and IMHO, it tastes the same. If you season well and use good sausage, you’re gonna be fine no matter which roux you feel is the best or right one.
Eta: also half a jar per pot. I like to drain the excess oil of the top when I open a new jar.
Eta: also half a jar per pot. I like to drain the excess oil of the top when I open a new jar.
This post was edited on 2/22/21 at 2:25 pm
Posted on 2/22/21 at 3:00 pm to Loup
Making things from scratch. Learning the process. Etc. People that like to cook enjoy all that stuff.
People that get worked up about it or give people a hard time are ridiculous, but it IS a shortcut. I get your Bobby Flay example. It does not matter. But u can understand why people that love cooking appreciate the process.
I’ve done both and I’m glad I learned how to do a roux although time consuming. Sometimes, it’s that time and effort that makes food great.
People that get worked up about it or give people a hard time are ridiculous, but it IS a shortcut. I get your Bobby Flay example. It does not matter. But u can understand why people that love cooking appreciate the process.
I’ve done both and I’m glad I learned how to do a roux although time consuming. Sometimes, it’s that time and effort that makes food great.
Posted on 2/22/21 at 3:18 pm to gumbo2176
quote:
Sounds like she bought some kind of whole wheat flour. My wife bought some whole wheat pasta to try and that shite is like eating styrofoam peanuts used for protecting material in packages.
absolutely. some trader joes nonsense. i think i tossed it already but i'll check again if its in the pantry.
Posted on 2/22/21 at 3:37 pm to gumbo2176
quote:
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.
Great idea. I have never thought of that, im always trying to figure out what to do with all that leftover oil
Posted on 2/22/21 at 3:45 pm to PapaPogey
quote:
Eta: also half a jar per pot. I like to drain the excess oil of the top when I open a new jar.
I microwave a little ata time and just stir it all back together, but I also do half jar per pot of gumbo
This post was edited on 2/22/21 at 3:46 pm
Posted on 2/22/21 at 3:54 pm to Loup
I can't explain why, but I can't get jar roux to work for me for some reason. It always ends up being bland or tasting like grease.
I've had better luck with dry powder stuff for some reason.
I've had better luck with dry powder stuff for some reason.
Posted on 2/22/21 at 8:30 pm to drake20
quote:
I’ve done both and I’m glad I learned how to do a roux although time consuming. Sometimes, it’s that time and effort that makes food great.
One of the first things my mother taught me when I decided I wanted to learn to cook was a roux. And her insistence that I not leave and stir taught me patience-and how to make a great roux. And I can say in the 50 years since I only recall burning 1. Probably a few borderline that I pushed to the limit but only 1 that I recall having to throw away.
Rice was the second thing although I’ve since changed my method. I still rinse most all of my rice though unless I want sticky for some particular reason.
And since we are having yet another disputatious discussion regarding proper gumbo etiquette, and it’s well documented my affinity for tomatoes in my gumbo, I’ll tell you another controversial technique she taught me.
When using file’ in a gumbo (which I do a lot-not always-but I don’t use okra) stir into the pot of gumbo in the last 15-20 minutes and let it cook. It does not become bitter. It will lump and it may have to be whisked in but it tastes great and thickens it just enough at the end. I’ve never added it to the bowl and won’t if given it at a restaurant either.
But again, my tomato fetish might discount my credibility on gumbo.
And there’s probably a good chance I had too much to drink a time or two and someone tossed the roux for me but well...I don’t recall.
Posted on 2/22/21 at 9:52 pm to Loup
I made a chicken stew tonight. Used some Karys jar roux, I didn't have time to make any chic stock and threw some Better Than Bouillon in there too. Making a gumbo this weekend for the freezer. Ill make my own roux and stock. I can't tell the difference in a cooked dish between store bought and cooked from scratch anyway.
Posted on 2/23/21 at 6:34 am to Martini
quote:
But again, my tomato fetish might discount my credibility on gumbo.
not at all. it would diminish your credibility if you said that tomatoes do not belong in gumbo.
Posted on 2/23/21 at 12:09 pm to Loup
quote:
Why do some folks consider using jar roux in a gumbo to be cheating?
Because they are pretentious pricks?
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