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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in! |
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10-07-2020, 02:25 PM | #1 |
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Join Date: Dec 2013
Location: Stafford, VA
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Roux
Usually shortly after Thanksgiving when whole turkey is crazy inexpensive I buy a couple birds for my gumbo. I love making gumbo I usually make five gallons at a time of my Smoked Turkey and Sausage gumbo. Love it because it's all mostly fresh ingredients. I put a shit ton in the freezer and pull it out on those cold winter nights.
Making that much roux takes time and my undivided attention. So much time that I usually pull up a stool to the stove. I've read a number of gumbo recipes that say their roux takes mins. Mine never has it usually right at under an hour. It's a slow and deliberate process. I like my roux very dark! My recipe is solid I got it from a fellow living in Texas with Louisiana ties named Kevin from a Barbecue forum. So I make the roux then fold in the holy trinity (onions, bell peppers and celery). This year I'd like to make my roux even more flavorful. Any tried and true ideas? I read one article that said they use bacon fat instead of oil I may try that. Thanks --Dan Last edited by jeepdad; 10-07-2020 at 02:28 PM. |
10-07-2020, 07:38 PM | #2 |
Chief Geek, @cigarweekly
Join Date: Dec 2006
Location: Atlanta (north burbs - Woodsto
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Any fat can flavor the roux. Peal the skin off, render it slowly like in a toaster oven, and use that, plus sausage and bacon fats... Nummy!
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10-08-2020, 05:33 AM | #3 |
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El Chefé BBQ Guru Herf God
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Chef Prudhomme had a 3 to 5 minute technique whereas he heated the fat to 350 degrees before adding the flour and stirred like hell. I don't make roux anymore. I buy it premade. It comes in jars (Richard's, Maman, or Savoie's) or powdered (Tony Cacherie's).
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10-08-2020, 05:35 AM | #4 |
Herf Meister
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I have had success putting it in a covered dutch oven and popping it in a 350deg oven for a couple hours....check in periodically to give a quick stir and see if its the color you want. Easy Peasy....
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10-10-2020, 04:44 PM | #5 |
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Location: Mansfield , Ohio
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I can tell you this from personal experience, jeep knows his stuff when it comes to gumbo etc... another website , I wanted to make his gumbo recipe. the roux I was worried about , he gave me his cell , walked me thru the process , I would send pics, he would tell me next step etc... gumbo came out great ...
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10-11-2020, 04:57 AM | #6 | |
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Quote:
... and Prudhomme method when it is an unplanned need. J.
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01-30-2021, 02:26 PM | #7 | |
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Quote:
One question do I put the Dutch oven in during preheat then once oven hits 350 take it out or leave it in for a duration of time? I googles Chef Prudhomme quick roux but didn't find anything. One recipe said both oil and flour in oven for 2-2.5 hours. Last edited by jeepdad; 01-30-2021 at 02:33 PM. |
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01-30-2021, 02:54 PM | #8 | |
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Quote:
Done...hopefully. J.
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A general dissolution of principles and manners will more surely overthrow the liberties of America than the whole force of the common enemy. - Samuel Adams, 1779 |
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01-30-2021, 04:16 PM | #9 |
Publisher/Owner
El Chefé BBQ Guru Herf God
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https://youtu.be/Np3uGcdQNUw
There you go. Equal proportions flour and fat. Prudhomme's Magic blended seasonings are available in the spice aisle of the grosto. They are worth seeking out. Poultry and seafood blends are just about perfect.
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Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. |
01-31-2021, 08:35 AM | #10 |
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Everything is in the pot set to simmer for 5-6 hours.
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