How to make a Roux. In the style of Dixie.

nolan8v

@SGH ,

Re: "I have one that I'm willing to bet that most folks have never heard of." 

What is it? You must always keep the students' attention or their minds will wander. 

One method that a relative has adopted is baking the flour until it reaches the color he wants. The gumbo was very good. 

I'm still with tradition and will continue to use flour and oil... for now.

buzd504

Dredger said:

Great thread about making roux. Good point on the aroma. It ain't ready until you hit the "nutty" stage. We don't make much gumbo around here due to lack of a good source for seafood, but we sure do love it. We do, however, make a lot of gravy. Always from scratch.

There is nothing wrong with Chicken or Turkey gumbo (or duck or pheasant or rabbit...)

Zmokin

At thanksgiving, I make my roux from the turkey fat.  I use a fat separator to make sure I have no H2O in the pan to cook the roux.  Once the roux is dark enough (I go with a medium for poultry gravy) then I add the pan drippings (sans the fat) and usually another pint of homemade poultry stock. ( I call it poultry stock because it could be a mixture of turkey and chicken bones, and maybe some duck and/or cornish game hens when i canned it)

buzd504

Zmokin said:

At thanksgiving, I make my roux from the turkey fat.  I use a fat separator to make sure I have no H2O in the pan to cook the roux.  Once the roux is dark enough (I go with a medium for poultry gravy) then I add the pan drippings (sans the fat) and usually another pint of homemade poultry stock. ( I call it poultry stock because it could be a mixture of turkey and chicken bones, and maybe some duck and/or cornish game hens when i canned it)

that sounds awesome.  I love turkey gumbo after thanksgiving.

lkapigian

I'm bumping this as I have a roux question--Made my first "Roux to store" , never dove this , just do it as needed, made a roux to store in the fridge ( used bacon fat" came out great , didn't realize it would turn hard a a rock in the jar LoL , will it soften if i heat the jar? I see now why people use ice cube trays ---Many googelz searches can't find an answer, dont want to break the jar , don't want to ruin all that time spent 

nolaegghead

Warm up the fat.  The flour won't stick together if there's no water in that roux. 

Langner91

@SGH, I read the thread, one question:

Do I need to stir it?

PeteSliver

This thread is 5 years old!  In today’s climate shouldn’t this be renamed How to make a roux.  In the style of the Chicks ?

HighHeat

Racist roux.  Cancel it.

lkapigian

Langner91 said:

@SGH, I read the thread, one question:

Do I need to stir it?

Lol

lkapigian

nolaegghead said:

Warm up the fat.  The flour won't stick together if there's no water in that roux. 

Thanks Carey , pulled it out of the fridge and left it @room them and was manageable out of the jar … just bacon fat and flour 

PigBeanUs

Excellent post. 

Ozzie_Isaac

Ozzie_Isaac

lkapigian said:

I'm bumping this as I have a roux question--Made my first "Roux to store" , never dove this , just do it as needed, made a roux to store in the fridge ( used bacon fat" came out great , didn't realize it would turn hard a a rock in the jar LoL , will it soften if i heat the jar? I see now why people use ice cube trays ---Many googelz searches can't find an answer, dont want to break the jar , don't want to ruin all that time spent 

At the end of the article, they have this tidbit:
https://www.thekitchn.com/roux-recipe-23003997

RECIPE NOTES

Make ahead: Roux can be refrigerated in an airtight container up to 30 days, and will harden into a firm mass. To use, break off the desired amount and whisk directly into soups, sauces, and gravies until completely dissolved.

2BAMBAM4

Could have been darker... yet did make for a a happy tummy....

SGH

2BAMBAM4 said:

Could have been darker... yet did make for a a happy tummy....

Nothing wrong with a blonde roux. Some dishes are better with a lighter roux in my opinion. 

On a separate note, great looking grub my friend 👍

Ozzie_Isaac

SGH said:

2BAMBAM4 said:

Could have been darker... yet did make for a a happy tummy....

Nothing wrong with a blonde roux. Some dishes are better with a lighter roux in my opinion. 

On a separate note, great looking grub my friend 👍

Sometimes a brunette just won't due, and you want a little time with a blonde.

nolaegghead

The blond roux is good for a seafood gumbo when you pull out all stops and use the expensive delicate proteins because the dark will overpower everything.