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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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how do you make your roux?
in response to the store bought roux vs home made question, I thought it would be great to have a thread where people compared how they make their roux.
its amazing how something so simple can be made so many different ways so lets hear from you guys about your own favorite way to make a roux and do you make different roux for different dishes or is it always the same roux you make for everything. I, and im sure many others, would find this very educational and learn more about how to made a better roux im a rookie so I just make the plain flour and veggie oil roux for everything I cook. |
#2
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I make simple roux's with butter of bacon drippings.............my gumbo roux is made the night before....
I let the oil settle on top and drain it off. I get my meat browned down and add the water and vegetables, then I spoon in the roux a little at a time..............gives me the exact consistency I want. My grandmother made a roux every Sunday afternoon and used it all week long in whatever she cooked...........kept in on the counter right next to the bacon grease |
#3
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I thought the whole point of using butter or bacon grease was to not have to drain it off after? veggie oil yea I always drain that off and scoop out any of whats left at the end, don't need that because it adds nothing but bacon or butter is always a flavor worth keeping in it I would think |
#4
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#5
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I have a 2 qt cast iron pot specifically for making roux. Nice bottom and a wooden spoon that is the perfect combination.
More often than not I prefer a butter roux. For duck gumbo I use rendered duck fat. |
#6
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#7
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1 cup of oil
1 cup of flour I put my oil in the pot and let it get hot under a med heat on a 32,000 BTU burner in a 8 qt magnalite pot or a 12" cast iton skillet I add my flour abour 1/4 cup at a time and whisk it in with a metal whisk that I picked up at the Dollar General I stir till it looks like peanut butter then I turn it off. |
#8
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#9
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dry roux made it the oven is easy and makes pretty darn good gumbo as well with the best part being little grease to worry about skimming off
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#10
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I'll always make mine with oil and flour in my black pot then add the trinity to caramelize and then the stock until its the consistency I like. |
#11
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#12
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thinking I could make a jar full to put on the shelf to use as needed. |
#13
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After 46 posts, and we're still trying to make roux?
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#14
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For a small roux 1-3 cups I use equal parts flour and peanut or veggy oil. I prefer peanut oil because it has better heat tolerance. For roux bigger than 3 cups I use slightly more flour than oil. Stir over medium heat until you have the color you want. I like a chocolate color for gumbo. After the roux is done add veggies and water and bring to a rolling boil to seperate the oil. Turn off and let the oil float then dip off with a spoon or ladle. Do not add your stock until you dip off the oil. Once your chicken/duck stock goes in no more dipping. You want that good fat to stay in there.
There is 15 cups in a 5lb bag of flour. That is the biggest roux I have ever made. It took forever but it came out great. |
#15
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The Magic of Chef Paul - Making a Roux: http://youtu.be/Np3uGcdQNUw
The master at work. This is pretty much how i do it |
#16
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I've always used store bought roux but want to start making my own. I don't usually measure how much I put in my gumbo, I just know how much I usually use and put about the same amount every time. How much do you guys that make your own usually use in a normal pot of gumbo?
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#17
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maybe I do it wrong but I don't pre-heat the oil I just throw both in and turn on the fire |
#18
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1 part oil (just started using avocado oil ) higher smoke point than peanut oil.
1 part flour. heavy aluminum pot. wooden spatula. Heat oil on medium heat. add flour and stir constantly till as dark as you want. Add veggies and stir. The sugars in the veggies will darken the roux as they caramelize. then add water or stock to thin it till it is what you want. |
#19
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I think the oil to be skimmed off top comes just as much from the greasy AZZ sausage and chicken skin in there as it does from the little you use for the roux
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#20
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Make roux. Add veggies and water. Boil hard to seperate oil then turn off and let stand. Scoop off bad oil and continue with gumbo. Add chicken, duck, or pork stock after the heavy oil is gone. |
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