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Started By
Message
Why won’t my roux darken
Posted on 3/18/23 at 5:43 pm
Posted on 3/18/23 at 5:43 pm
Never done gumbo before.. I’m a noob. Been stirring this stuff for 2 hours and it’s still blonde. Medium - medium/high heat. Wtf
Oil was hot before slowly stirring in the flour.
I suck
Oil was hot before slowly stirring in the flour.
I suck
12
Posted on 3/18/23 at 5:43 pm to lesgeaux
NVM I see your cooking on medium high which is plenty hot. What type of pan or pot?
This post was edited on 3/18/23 at 5:45 pm
Posted on 3/18/23 at 5:44 pm to Saskwatch
(no message)
Posted on 3/18/23 at 5:47 pm to lesgeaux
Your medium/hot is clearly too medium and not enough hot.
Posted on 3/18/23 at 5:50 pm to lesgeaux
Pic?
If you're putting enough heat on it it's got to brown.
If you're putting enough heat on it it's got to brown.
Posted on 3/18/23 at 6:01 pm to Saskwatch
Cast iron Dutch oven. Yeah I guess it just wasn’t hot wnough
Posted on 3/18/23 at 6:03 pm to lesgeaux
If you can post while you’re making a roux, the heat clearly ain’t high enough. 
Posted on 3/18/23 at 6:46 pm to lesgeaux
quote:
Never done gumbo before.. I’m a noob. Been stirring this stuff for 2 hours and it’s still blonde. Medium - medium/high heat. Wtf
Oil was hot before slowly stirring in the flour.
I suck
no need to preheat the oil
are you sure you have only enough oil to make a pancake like batter with the flour? you want it 50/50 so maybe you have too much oil. remember, when you are done, that oil must be strained out and removed from your pot so you want to use as little oil as needed
Posted on 3/18/23 at 6:56 pm to keakar
quote:
no need to preheat the oil
???
quote:
remember, when you are done, that oil must be strained out and removed from your pot so you want to use as little oil as needed
???
I’ve never heard of anyone trying to strain oil out of a roux.
Standard practice is to skim the top of the gumbo after it’s been cooking for an hour.
To the OP.
Medium high heat, heat your oil. Wait until you see that first whiff of smoke from the oil, then add your flour and stir. Different oils have different smoke points. Grapeseed has a very high smoke point and my roux takes about 10-15 minutes for a dark roux.
Posted on 3/18/23 at 6:59 pm to lesgeaux
2 hours?
Did you turn the stove on?
Did you turn the stove on?
Posted on 3/18/23 at 7:16 pm to lesgeaux
What was your oil to flour ratio?
keep turning the heat up?
keep turning the heat up?
Posted on 3/18/23 at 8:02 pm to keakar
quote:
remember, when you are done, that oil must be strained out and removed from your pot so you want to use as little oil as needed
Wat in tarnation is this
Posted on 3/18/23 at 8:26 pm to lesgeaux
Skillet likely not hot enough.
Next time, Use a skillet and the oven. 2X flour 1X oil. at 400 degrees f. Look at it after 25 minutes and then svery 5 minutes until it gets the darkness you like. I usually don't even stir mine.
I have stopped making roux on the stovetop. The oven is very close to foolproof. At least for this old fool.
Next time, Use a skillet and the oven. 2X flour 1X oil. at 400 degrees f. Look at it after 25 minutes and then svery 5 minutes until it gets the darkness you like. I usually don't even stir mine.
I have stopped making roux on the stovetop. The oven is very close to foolproof. At least for this old fool.
This post was edited on 3/18/23 at 8:27 pm
Posted on 3/18/23 at 8:38 pm to geauxpurple
None of what the OP makes sense when combined together. Still blonde after 2 hours on the stovetop?
Posted on 3/18/23 at 8:44 pm to lesgeaux
quote:
Been stirring this stuff for 2 hours and it’s still blonde. Medium - medium/high heat. Wtf
Did you pay your electric bill?
Posted on 3/18/23 at 8:47 pm to lesgeaux
Get some Kary’s Roux and call it a day.
Posted on 3/19/23 at 12:25 am to keakar
quote:
remember, when you are done, that oil must be strained out and removed from your pot
May be the most bizarre post on the food board since ......well......since I don't remember when. But may be the most subtle troll ever. I'm confused.
Posted on 3/19/23 at 2:50 am to Zappas Stache
Once upon a time, made a roux that never got dark. At some point, realized we had grabbed the container of powdered sugar and not flour. Yes, beer was involved lol
Posted on 3/19/23 at 7:38 am to lesgeaux
Heat your oil in med high heat. Once the oil is hot dump in your flower and start stirring.
In 15 minutes it will be dark brown. I couldn't imagine stirring a roux for 45 minutes much less 2 hours.
In 15 minutes it will be dark brown. I couldn't imagine stirring a roux for 45 minutes much less 2 hours.
Posted on 3/19/23 at 8:19 am to MeridianDog
quote:
Next time, Use a skillet and the oven. 2X flour 1X oil. at 400 degrees f. Look at it after 25 minutes and then svery 5 minutes until it gets the darkness you like. I usually don't even stir mine. I have stopped making roux on the stovetop. The oven is very close to foolproof. At least for this old fool.
Damn I need to try this. Takes me 45 min to an hour on my shitty electric stovetop. I cook it slow because I don’t want it to burn. Not having to stir it sounds awesome
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