Good Info on Making a Roux

[Smokin Don]

Jan 27 2014

Cineredman made a post, Power of the Roux, he knows how to make roux and it was a great post. I didn’t want to hijack his post so I am posting this link to Chef John Folse’s six basic roux’s.  There are no photos but it is the best explanation I have seen of how roux fits in with Cajun and Creole culture, the cooking and the recipes.

http://www.jfolse.com/fr_rouxs.htm

I have made quite a few pots of gumbo over the years and made the roux to start with using 1 cup of oil and one cup of flour. In my older age and getting more healthy cooking conscience; I thought that is a lot of oil for one pot of gumbo. I started cutting back to a half cup of each and found I still got good flavor. I ended up using only a few tablespoons of each. If I wanted the gumbo thicker I would add filet gumbo powder.

Now I am using oiless roux; which is just flour browned in the oven and then I make slurry of the flour and water and add it to the gumbo. I have a mason jar of it in the fridge now to use and it should last a long time.

[sliding_billy]

Good info Don.  Thanks for posting.

[TentHunteR]

That's a great article, Don. Thanks for sharing it.

Now I am using oiless roux; which is just flour browned in the oven and then I make slurry of the flour and water and add it to the gumbo.

I agree Don, that's a good trick that really does work well.  I've slowly been switching over to this method because it's the browned flour that gives the flavor, not to mention there's a lot less heartburn later!

[Saber 4]

Bookmarked thanks for posting

[CDN Smoker]

Many thanks, book Marked

[deestafford]

Good post.  Book marked. Dee