a ROUX is a FLOWER and a FAT, cooked, period, end of story. There are a thousand ways to get a color in any dish, and probably twice that many to use as a thickening agent. So just stop. If you or anyone like your gumbo with a baked flour base, awesome, i'm all for it, but don't try to change the definition of a roux.
Is making roux in the oven for gumbo cheating?
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Last: 2 yr ago by Rattler12
No one here has tried to change the definition of of a roux. That's why it's called a dry roux. Good lord.
Also it's flour.
Also it's flour.
I prefer my roux with roses.
I'm trying to take notes but I haven't seen when to add the potato salad yet
there is no such thing as a dry roux, by definition, you're just calling oven toasted/roasted/baked flour a dry roux, and then using it for the same purposes an actual roux is used for. Also, lol, yeah i'm not sure if an auto correct or brain fart on the flower/flour f up, so i'll just eat it.
I'm defining a dry roux as toasted flour. I didn't call it an actual roux. I make an actual roux when it makes sense.
Gumbo is better with… (trigger warning)…
A dry roux
Gumbo is better with… (trigger warning)…
A dry roux
Honestly not triggered on roux or toasted flour faux roux, and i've had gumbo with both. I prefer the former, but have had some decent faux roux ones also.
I can never decide what kind of Dry Wine to serve with Gumbo
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Now do the word soup.........JCA1 said:That's . . . personal preferences and really beside the point. The guy asked why isn't toasted flour considered a roux. The answer is "because a roux is a very specific thing-a mixture of flour and fat cooked together." If it doesn't meet that definition, it's not a roux. Now, that doesn't mean there's anything wrong with your substitution. Go for it! But, again, words have meaning. Just because you've found a substitute for a roux that you like better doesn't make the substitute a "roux." I mean, I can substitute a candy bar for broccoli (and I would even like it better!) but that doesn't make the candy bar broccoli.GAC06 said:
The difference is that fake crab isn't as good as real crab. The gumbo made with a dry roux is better than ones with a ton of pointless oil, in addition to being easier.
I believe that is now called "potato roux."superunknown said:
I'm trying to take notes but I haven't seen when to add the potato salad yet
I wonder how critical the fat in a roux is to gumbo itself. I know it comes from a French technique, and a roux is absolutely necessary to a bechamel sauce and other roux based sauces because you need the fat in the roux to keep the sauce from breaking. Plus, the flavor of the fat, namely butter, being missing in a bechamel would be noticed. I don't know what the correct answer is when it comes to gumbo, but if you can make it with toasted flour and it turns out well, and no one can tell the difference, it doesn't seem like a big deal to me.
This. Takes me longer to split and chop the chicken than it does to knock out the roux.Bruce Almighty said:
I make my roux in 15 minutes over medium high heat. It's constant stirring so it doesn't burn, but it's much quicker.
You need to learn how to butcher a whole chicken.
Or he's making a really bad roux
You guys that think there's only one way to make roux, the "traditional" way, probably use "air fryers".......
When I'm eating potatoes or grains am I eating dry Vodka? As much as I wish the answer was yes the answer is and always will be NO.
Sure you can make good gumbo without roux. But browned flour is not a dry roux - it's browned flour. Call it a flavored thickening agent if you want to get all fancy - but it's not roux. Stop appropriating words or inventing new ones when existing ones will do just fine.
Sure you can make good gumbo without roux. But browned flour is not a dry roux - it's browned flour. Call it a flavored thickening agent if you want to get all fancy - but it's not roux. Stop appropriating words or inventing new ones when existing ones will do just fine.
Like "air fryer"javajaws said:
When I'm eating potatoes or grains am I eating dry Vodka? As much as I wish the answer was yes the answer is and always will be NO.
Sure you can make good gumbo without roux. But browned flour is not a dry roux - it's browned flour. Call it a flavored thickening agent if you want to get all fancy - but it's not roux. Stop appropriating words or inventing new ones when existing ones will do just fine.
My "air fryer" identifies as a convection oven lolRattler12 said:Like "air fryer"javajaws said:
When I'm eating potatoes or grains am I eating dry Vodka? As much as I wish the answer was yes the answer is and always will be NO.
Sure you can make good gumbo without roux. But browned flour is not a dry roux - it's browned flour. Call it a flavored thickening agent if you want to get all fancy - but it's not roux. Stop appropriating words or inventing new ones when existing ones will do just fine.
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AG
I'm enjoying this thread with my sausage and cheese kolaches for breakfast. Tonight I'm looking forward to chicken and shrimp fajitas!
javajaws said:
When I'm eating potatoes or grains am I eating dry Vodka? As much as I wish the answer was yes the answer is and always will be NO.
Sure you can make good gumbo without roux. But browned flour is not a dry roux - it's browned flour. Call it a flavored thickening agent if you want to get all fancy - but it's not roux. Stop appropriating words or inventing new ones when existing ones will do just fine.
The analogy is flawed. Vodka is sugar from potatoes, or whatever, turned to alcohol. It's a chemical transformation. It's not potatoes anymore. The solids in a roux is simply cooked flour, no different than flour cooked with air. Both are convection/conduction heat transfer.
I only do a dry "roux" now since I saw it on America's Test Kitchen a few years ago. It works great and makes great gumbo imo.
If y'all don't agree, I dgas.
Us I dgas's give all the gas's on here massive heartburn ........."By God there's only one way to skin that cat ......AND THAT'S MY WAY!" Ain't hard to tell who the Engineers are..........Logos Stick said:javajaws said:
When I'm eating potatoes or grains am I eating dry Vodka? As much as I wish the answer was yes the answer is and always will be NO.
Sure you can make good gumbo without roux. But browned flour is not a dry roux - it's browned flour. Call it a flavored thickening agent if you want to get all fancy - but it's not roux. Stop appropriating words or inventing new ones when existing ones will do just fine.
The analogy is flawed. Vodka is sugar from potatoes, or whatever, turned to alcohol. It's a chemical transformation. It's not potatoes anymore. The solids in a roux is simply cooked flour, no different than flour cooked with air. Both are convection/conduction heat transfer.
I only do a dry "roux" now since I saw it on America's Test Kitchen a few years ago. It works great and makes great gumbo imo.
If y'all don't agree, I dgas.
Oven roux works but I almost always make my roux in the microwave. As long as there are no flour lumps that haven't mixed in the fat there are no issues with scorching and I can have a red roux done in 10 minutes. Equal weights fat and flour in a large Pyrex measuring cup. 2 minutes on high, stir, then 1 minute intervals with stirring till almost red, then every 30 seconds till done. Best ones I've made were with rendered chicken fat.
I have my vegetables prepped in the pot before I start and pour the napalm over them to start them sweating.
I have my vegetables prepped in the pot before I start and pour the napalm over them to start them sweating.
If you're not using a cast iron pot on a gas burner and stirring it for 45 minutes to a chocolate brown color it's not a roux.........cbaker20 said:
Oven roux works but I almost always make my roux in the microwave. As long as there are no flour lumps that haven't mixed in the fat there are no issues with scorching and I can have a red roux done in 10 minutes. Equal weights fat and flour in a large Pyrex measuring cup. 2 minutes on high, stir, then 1 minute intervals with stirring till almost red, then every 30 seconds till done. Best ones I've made were with rendered chicken fat.
I have my vegetables prepped in the pot before I start and pour the napalm over them to start them sweating.
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