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Mrs. Redneck- How to Make a Roux #13874842 02/05/21 02:18 PM
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�Which of you, if your son asks for bread, will give him a stone? Or if he asks for a fish, will give him a snake?" - The Messiah
Re: Mrs. Redneck- How to Make a Roux [Re: MathGeek] #13876887 02/06/21 11:16 PM
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IGFA World Record Rio Grande Cichlid. Lake Dunlap.

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Re: Mrs. Redneck- How to Make a Roux [Re: MathGeek] #13879128 02/08/21 09:40 PM
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I'd go darker for gumbo,and I usually have the trinity already cooking when I add the stock to the roux to and then add all that together.. not the only way but it works for me.

Recently I tried baking a roux. It is by far the best way I have found to get a dark gumbo roux without standing over a skillet for 30 mins. Mix your flour and peanut oil in a cast iron skillet and bake in the oven for 2 hours at 350. Bam!





Re: Mrs. Redneck- How to Make a Roux [Re: MathGeek] #13881747 02/10/21 06:51 PM
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I'm from the Paul Prudhomme camp of roux. Start with 1 cup oil in a cast iron dutch oven. Heat the oil to 375 degrees and add 1 cup AP flour, stir like hell and cook to the color of chocolate. I then remove to pot from the burner and add the vegetables to stop the cooking process.Start to finish it's about a 20 minute process. I grew up watching my mother spend an hour slowly cooking roux. 30 years ago I was given Chef Paul Prudhomme's cook book and learned the hot and fast method.


Re: Mrs. Redneck- How to Make a Roux [Re: MathGeek] #13883551 02/11/21 08:37 PM
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I use 1 part oil to 1 1/2 parts flour (thanks Justine). it takes 4 beers from start to finish. then dump in the trinity and add stock. that way it's easy to control the thickness.


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