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Started By
Message
re: Wooden spoon or wisk for roux?
Posted on 10/30/15 at 6:40 pm to Chipand2Putts
Posted on 10/30/15 at 6:40 pm to Chipand2Putts
Flat wood. It works.
0
Posted on 10/30/15 at 6:48 pm to Chipand2Putts
Old wooden spoon my grandmother wore a flat spot on before she passed 6 years ago. That spoon is probably 30 yrs old. It's one of the handful of things I would never sell.
Posted on 10/30/15 at 7:47 pm to tenfoe
I use a big, long handled wooden spoon, cause I can leave it in the pot or laid across the top
Posted on 10/30/15 at 8:20 pm to Chipand2Putts
Anyone who says whisk is suspect as shite
Posted on 10/30/15 at 8:36 pm to LSUTigersVCURams
quote:
Anyone who says whisk is suspect as shite
I use a whisk bc Paul Prudhomme taught me to do it that way
Posted on 10/30/15 at 10:14 pm to LSUTigersVCURams
I have never used a whisk before today. The metal whisk had no splash burns, and it kept the roux from sticking to the bottom of the pot better than the wood spoon I normally use (constant stirring with both).
Posted on 10/30/15 at 10:18 pm to Sailorjerry
quote:
I use a big, long handled wooden spoon, cause I can leave it in the pot or laid across the top
This is what I use because it doesn't get hot. Leave a whisk for a minute then when you finish the roux head to BR General burn unit.
Posted on 10/31/15 at 9:31 am to Chipand2Putts
I use a metal spoon to get the roux out of the jar. Of course, it makes it much easier to put the roux jar in the microwave oven for about a minute to warm it up.
It would be rather difficult to use a whisk to get it out a jar....
It would be rather difficult to use a whisk to get it out a jar....
Posted on 10/31/15 at 9:34 am to RabidTiger
I have one of those. It's fantastic.
Posted on 10/31/15 at 1:28 pm to RabidTiger
quote:
Does anybody have one of these roux spoons from Red Stick Spice Company?
I'd like to try one, but 20 bucks is kind of steep for a wooden spoon.
I likey...
Posted on 10/31/15 at 2:33 pm to Breesus
quote:
I have one of those. It's fantastic.
Dammit, you're going to make me buy one.
Posted on 10/31/15 at 3:57 pm to RabidTiger
Normally I use a flat wooden spoon; however, I was cooking in a family members kitchen (piss poorly equipped might I add) last week and I had to use a whisk. It worked surprisingly well.
Posted on 10/31/15 at 4:07 pm to fillmoregandt
quote:
I use a flat wooden spoon. I just always have
Posted on 10/31/15 at 7:16 pm to mpar98
start with wisk, then flat Bamboo spoon
Posted on 10/31/15 at 9:34 pm to Chipand2Putts
I use an angled, flat cypress spatula I picked up in a hardware store in Ville Platte years ago. It's similar to to the ones from Red Stick Spice, but it's longer and has a wider, flat handle. Didn't cost $20 either. I think I gave $2.99 for it. I've tried a whisk before but it felt uncomfortable/weird and makes a high-pitched racket.
Posted on 10/31/15 at 11:22 pm to jeepfreak
Narrowish silicone spatula. Works great for scrambled eggs, too. Like this.
Posted on 10/31/15 at 11:55 pm to Spock's Eyebrow
Flat wood spatula.....bamboo one these days.
Posted on 11/1/15 at 12:08 am to Zappas Stache
quote:
Flat wood spatula.....bamboo one these days.
Yep. Recently brook my old one I've had for years. Replaced it with a bamboo one that is great.
Posted on 11/1/15 at 12:28 am to DEANintheYAY
Roux-o-matic/thread....bitches
This post was edited on 11/1/15 at 12:29 am
Posted on 11/2/15 at 7:44 am to Chipand2Putts
I use something that looks like this. But, I'm fairly new to the roux making world.
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