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Message
re: Jar roux
Posted on 12/8/20 at 2:49 pm to PenguinPubes
Posted on 12/8/20 at 2:49 pm to PenguinPubes
Jarred roux is most likely flour, oil and preservatives. Homemade roux is flour and oil the majority of the time. They both turn out great.
0
Posted on 12/8/20 at 2:51 pm to BallsEleven
The dry roux is amazing too!!
I like to mix their gumbo mix (dry roux) with the regular roux.
I like to mix their gumbo mix (dry roux) with the regular roux.
Posted on 12/8/20 at 2:54 pm to Darla Hood
I used Guidry's in the past, but I stopped because it is usually spoiled on the shelf.
I cut fresh stuff now
I cut fresh stuff now
Posted on 12/8/20 at 3:21 pm to PenguinPubes
quote:
What do you think of people who use jar roux for gumbos?
I never use the stuff...takes 5-10 minutes to make a roux and mine always taste better than the jarred crap
Posted on 12/8/20 at 7:06 pm to iAmBatman
Can’t say that I’ve ever made a gumbo roux in 5-10 minutes. Even a relatively light roux usually takes me 20 minutes or more.
Posted on 12/8/20 at 7:27 pm to StonewallJack
If you can find it, Roux Garoux is the best I've found. With any jar roux I melt butter in a skillet, spoon out the roux minus the oil in the jar and dissolve it in the butter then carefully spoon it into the gumbo.
Posted on 12/8/20 at 7:36 pm to PenguinPubes
Guilty but cool dude.
Posted on 12/8/20 at 11:13 pm to hungryone
quote:
virtually indistinguishable
This it is not.
Posted on 12/9/20 at 7:01 am to iAmBatman
quote:
...takes 5-10 minutes to make a roux
This is simply not true!
Posted on 12/9/20 at 7:18 am to USMCTIGER1970
quote:
This is simply not true!
You don’t have to believe me. Keep spending 30+ minutes stirring or buying jarred roux. I couldn’t care less.
Posted on 12/9/20 at 7:41 am to USMCTIGER1970
quote:
quote:
...takes 5-10 minutes to make a roux
This is simply not true!
Then you’ve never seen Paul Prudhomme make a roux. He made a roux as dark as the ace of spades in 10 minutes. It’s so fast and dark it could be an Olympic sprinter. It should have its own hashtag and movement.
I make my own, I use jarred, I use dry, I cut my own vegetables, I use Guidry’s it just all depends on my mood, timeframe and my overall level of laziness.
But then again I put a can of diced tomatoes in my gumbos so my opinion is discounted.
Posted on 12/9/20 at 12:32 pm to StonewallJack
quote:
Kary's Roux is great
It's great and saves so much time. I also used Bourque's and found it to be very good as well. It's really dark. Savoie's I don't really care for.
Posted on 12/9/20 at 12:48 pm to PenguinPubes
It is perfectly acceptable if it is Kary's Roux. The other shite is not edible and Savoie's tastes like burnt dog hair.
Kary's makes it better or as good as I can. If I need a lot it is way easier to just use it. I am cooking a gumbo for 100 people tomorrow. I am not about to make my own roux for that.
If I need a roux for a seafood gumbo or just a very small amount for something else, I make my own.
Kary's makes it better or as good as I can. If I need a lot it is way easier to just use it. I am cooking a gumbo for 100 people tomorrow. I am not about to make my own roux for that.
If I need a roux for a seafood gumbo or just a very small amount for something else, I make my own.
This post was edited on 12/9/20 at 12:54 pm
Posted on 12/9/20 at 3:09 pm to Dave_O
quote:This reminds me of the scene from My Cousin Vinny where Vinny is on the guy who says his grits cook faster than other people's grits b/c he testified he cooked his grits in 5 minutes.
Can’t say that I’ve ever made a gumbo roux in 5-10 minutes. Even a relatively light roux usually takes me 20 minutes or more.
LINK
Posted on 12/9/20 at 3:59 pm to iAmBatman
I cant make it in 5-10, but for sure can make a dark roux in 15 minutes. Crank the heat up and stir like a mad man. Theres a recipe for it in Isaac Toups book. Thats what first made me try it. Only way I make it now.
Posted on 12/9/20 at 6:05 pm to PenguinPubes
I tried it once and somehow managed to mess it up which I thought was impossible, nothing against it but I’ll do it myself from now on.
Posted on 12/9/20 at 7:44 pm to PenguinPubes
I didn't realize how unpopular an opinion this was but I agree for the most part
Posted on 12/10/20 at 6:53 am to StonewallJack
I used a dry roux for turkey sausage and it turned out really good. It was even easier than the jar version!
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