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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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  #21  
Old 09-16-2014, 09:26 PM
Gerald Gerald is offline
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Micro Wave Roux

The absolutely best way to make a Roux is in a Microwave Oven. I don't expect to convince any die hard's cause I wouldn't have believed it myself if I didn't try it. I've been doing it for a few years....

Put 1 cup of flour and 1 cup of oil in a large microwaveable bowl... Whisk good... Place in micro wave - cook on high for 4 minutes - Whisk , cook for 2 minutes - whisk, cook for 1 minute, whisk...keep micro waving and whisking for 1 minute intervals until it is almost the color you want then remove from oven but continue to whisk every few minutes until it cools. Remember, it will continue to darken even after removed from the oven, that's why I said "Almost the color you want" -Total cooking time about 10 to 12 minutes. You can then stir it in the pot with your seasoning vegetables that are already softened before putting the mixture in the stock.
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  #22  
Old 09-16-2014, 10:01 PM
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Originally Posted by duckman1911 View Post
Agree and disagree. The chicken skin and pork fat will add oil to the.gumbo but its good oil in my experience. The natural oils are easier on the stomach. Again this is my experience.

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.

I see now, I never did it this way
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  #23  
Old 09-16-2014, 10:23 PM
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Originally Posted by Goooh View Post
I see now, I never did it this way
Heavy oils.... Vegetable, conola, peanut oil can be harsh on ones stomach in my experience. Even when using butter I like to scoop off as much as I can.
Gumbo is a very rich dish. Given the high fat/oil content it does not agree with some. In the fineshed product I want matural oils to take over not heavy gmo oils.
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  #24  
Old 09-17-2014, 07:29 AM
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Originally Posted by duckman1911 View Post
Great thread keakar. Got a lot of new ideas for roux because of it. If there are smilimg faces and empty bowls you did it right no matter how you did it.
Remind me to never get in a gumbo cook off with Ragin Cajun or SigNate. I don't like a voluntary azz whoopin.
Dem boys got skills
I ain't skerred. I think a cook-off/hang-out/fish/hunt weekend would be a hoot. Renting those big cabins is very cheap per person if you get one that sleeps 10+. One thing is for sure tho, BlueChip is the jambalaya MASTER
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  #25  
Old 09-17-2014, 08:55 AM
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I ain't skerred. I think a cook-off/hang-out/fish/hunt weekend would be a hoot. Renting those big cabins is very cheap per person if you get one that sleeps 10+. One thing is for sure tho, BlueChip is the jambalaya MASTER
That would make a great fund raiser for little angels or something like that. I used to compete in a gumbo cookoff for the red cross. Hmmmm. We sold the gumbo after it was judged. Good reason to hang out and visit with everone too.
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  #26  
Old 09-17-2014, 09:30 AM
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Originally Posted by duckman1911 View Post
Great thread keakar.
thanks, I was hoping for this to be a very educational thread and it is

I figure no one is ever too old to learn something new or different

im sure there will be more educational secrets to come as well as others join in

the simplest and easiest things are often the easiest to screw up and have the widest variation in how different people do it just like some people leave the smoke sausage slices whole while others cut them in half, at my house they go trawling in the pot for meat so I cut them in half moons so they get less when they fill up the scoop but they still get a bowl full of meat
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  #27  
Old 09-17-2014, 10:10 AM
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Originally Posted by keakar View Post
thanks, I was hoping for this to be a very educational thread and it is

I figure no one is ever too old to learn something new or different

im sure there will be more educational secrets to come as well as others join in

the simplest and easiest things are often the easiest to screw up and have the widest variation in how different people do it just like some people leave the smoke sausage slices whole while others cut them in half, at my house they go trawling in the pot for meat so I cut them in half moons so they get less when they fill up the scoop but they still get a bowl full of meat
I have learned several new ideas from this thread.
Sig gota bust up in here with a rendered duck fat roux and make us all look like roux virgins.lol.
That dude is a beast.
Can't wait till it's time to bust some squirrels and make a roux over a fire for squirrel and tomatoe gravy
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  #28  
Old 09-17-2014, 10:15 AM
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I'm going to the gumbo fest in bridge city, la oct 11 oughtta be some interesting techniques. If any of Yall live close, hit me up, we'll. Grab a brew or something
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  #29  
Old 09-17-2014, 10:18 AM
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I haven't seen it mentioned yet but its real important to use All Purpose Flour and not Self Rising! Self rising will not incorporate with stock/water and will separate.
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  #30  
Old 09-17-2014, 10:39 AM
Douglas Gilbert Douglas Gilbert is offline
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Default Roux

.
TRADITIONAL
CAJUN & CREOLE ROUX
Ingredients:
Flour (white or wheat)
Oil or Butter (optional)
Water (optional)
Seafood Stock (optional)
My grandmother claims that the
secret to a good roux is to stir and
stir and stir until you’re almost wore out.
Roux is the foundation for many Louisiana dishes, such as gumbo,
ettouffees, sauce piquantes, and more. Many authentic Cajun &
Creole dishes require a roux, otherwise known as a Cajun gravy
that gives the recipe rich flavor. Roux is a mixture of flour and oil.
The proportion is roughly 1 to 1 portions. There are levels such as
light, which Cajuns call "blond", medium "peanut butter" colored,
and dark roux. Some
Creole cooks prefer a
blond or medium
roux, and many
Cajun cooks prefer a
very dark smoky flavor
roux.
To make a LOWFAT,
healthier roux, do not
use oil or butter as
the traditional roux
called for. You can
brown your flour in
the skillet without
oil. Just stir it continuously
until the flour
is the brown color
that you want. It can
be dark or light
brown. The darker,
the more flavor. You
can also brown the
flour in the oven or
the microwave. I
remember my great
grandmother standing
at the stove stirring
for what seemed
like hours. I know it wasn’t really hours, but it was long enough to
make my stomach begin to growl. To make the gravy, add a little
water or seafood stock with the onions. Stir and add more until the
gravy is the consistency that you need it to be.

Now your roux is ready to use in a Cajun recipe that requires it or
you can just pour a roux over rice or biscuits or french bread.
NOTE: In a separate skillet while the flour is browning, you can
brown onions in a little olive oil or broth until they are wilted to add
to the gravy for more flavor. ANOTHER NOTE: You can store
browned flour in jars until you need it to make it roux for future
dishes.
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  #31  
Old 09-17-2014, 10:55 AM
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Quote:
Originally Posted by Reefman View Post
I haven't seen it mentioned yet but its real important to use All Purpose Flour and not Self Rising! Self rising will not incorporate with stock/water and will separate.
Made the mistake once of using my wifes bread flour insteap of AP flour. Roux was good but I thought my wife was gona kick my butt.lol
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  #32  
Old 09-17-2014, 11:38 AM
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Quote:
Originally Posted by mr crab View Post
I'm going to the gumbo fest in bridge city, la oct 11 oughtta be some interesting techniques. If any of Yall live close, hit me up, we'll. Grab a brew or something

My niece will be there..... shes the Chackbay Gumbo Festival Queen
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  #33  
Old 09-17-2014, 04:06 PM
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Quote:
Originally Posted by mr crab View Post
I ain't skerred. I think a cook-off/hang-out/fish/hunt weekend would be a hoot. Renting those big cabins is very cheap per person if you get one that sleeps 10+. One thing is for sure tho, BlueChip is the jambalaya MASTER
Thanks lol..... Wish I had a big bowl of it right now.

I have enjoyed this thread. Read several different methods I want to try. This thread has been more informative than a cookbook. Thanks for the responses.
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  #34  
Old 09-17-2014, 05:45 PM
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Originally Posted by Bluechip View Post
Thanks lol..... Wish I had a big bowl of it right now.

I have enjoyed this thread. Read several different methods I want to try. This thread has been more informative than a cookbook. Thanks for the responses.
Never had your jambalaya but between the pics and the testimonies I'll have to agree on the master part.
This forum has been really active this week and I like that. Everytime I look it's 10+ people viewing. New ideas are rolling in.
It's the time of year that we all start wanting hot roux and a warm fire.
A safe and good hunting season guys. Plenty of roux gona be made these next few months.
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  #35  
Old 09-18-2014, 08:26 AM
swglenn swglenn is offline
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Default Microwave Roux

Gerald, my wife uses the microwave also. So simple and easy. She will also boil the chicken or sausage to separate out the oil before it goes in the gumbo. We have found the excess oil can upset some people's stomach.
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  #36  
Old 09-19-2014, 11:46 AM
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Quote:
Originally Posted by Bluechip View Post
Thanks lol..... Wish I had a big bowl of it right now.

I have enjoyed this thread. Read several different methods I want to try. This thread has been more informative than a cookbook. Thanks for the responses.
im not one to usually ask for stuff but ....

since this thread has been received so well by the membership and the cooking forum is even called the roux, perhaps this thread is something worth a sticky so even when it gets old the new members will be able to look it over and get some great roux ideas as well as add anything new they might know
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  #37  
Old 09-19-2014, 11:53 AM
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Quote:
Originally Posted by keakar View Post
im not one to usually ask for stuff but ....

since this thread has been received so well by the membership and the cooking forum is even called the roux, perhaps this thread is something worth a sticky so even when it gets old the new members will be able to look it over and get some great roux ideas as well as add anything new they might know
X2... It was this thread that caused the crazy idea of an SC gumbo throw down. Great, fun, and informative thread.
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  #38  
Old 09-19-2014, 12:49 PM
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Quote:
Originally Posted by keakar View Post
im not one to usually ask for stuff but ....

since this thread has been received so well by the membership and the cooking forum is even called the roux, perhaps this thread is something worth a sticky so even when it gets old the new members will be able to look it over and get some great roux ideas as well as add anything new they might know
I can do that. May be a few hours before I'm at a computer.
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  #39  
Old 09-19-2014, 04:29 PM
eman eman is offline
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Two tips about making a roux
1. A roux is like hot tar .If it gets on you it is an instant serious burn.
2. If you get any black specks in the roux (burnt flour) toss the roux and start over.
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  #40  
Old 09-19-2014, 08:37 PM
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Quote:
Originally Posted by eman View Post
Two tips about making a roux
1. A roux is like hot tar .If it gets on you it is an instant serious burn.
2. If you get any black specks in the roux (burnt flour) toss the roux and start over.
And I'll add a third tip..... STIR STIR STIR!

I'm no SigNate, but I'm not a bad cook. A roux is one of the simplest yet trickiest things to learn to cook. It's all about attention and timing. I went through nearly a whole bag of flour before figuring it out. Stir that sucker like crazy, pay attention to it like you would a baby that just learned to walk, and time it right. Just past perfection and you can toss it in the trash. And like eman said... Do not get it on you. Hot flour and oil is like a recipe for napalm!
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