First you make a roux

RE: First you make a roux (Foodbme)

Wed, 31 Aug 2011 19:09:17 GMT

ann peeples

You know I am teasing you, Foodbme...
I will stop now...

Nah, don't stop. I love it when you tease me!

RE: First you make a roux (ann peeples)

Wed, 31 Aug 2011 13:43:12 GMT

Woops!

RE: First you make a roux (ann peeples)

Wed, 31 Aug 2011 13:42:38 GMT

You know I am teasing you, Foodbme...
I will stop now...

RE: First you make a roux (ann peeples)

Wed, 31 Aug 2011 13:42:19 GMT

You know I am teasing you, Foodbme...
I will stop now...

RE: First you make a roux (Foodbme)

Wed, 31 Aug 2011 02:48:16 GMT

ann peeples

Foodbme-why are you answering such an old post? Ridiculous!

Don't know what happened to my response but here it is again
Man Law #63 "Do as I say, not as I do"!
EDIT:
All of the Man Laws are inscribed on the walls of the First Man Cave!
The 1st Man Law is "Eat them before they eat you!"
Man Law #2 - "Never disturb Man while he's watching The Wholly Mammoths play the Buffalos for the HPL, National Prehistoric League Championship"!!

RE: First you make a roux (baileysoriginal)

Tue, 30 Aug 2011 23:46:19 GMT

I've made the microwave roux and it did turn out great - the downside was the smell stayed in the kitchen and microwave and we had to fumigate - these days when I get a hankering for gumbo I fire up the fish cooker on the patio - put the cast iron Dutch oven on it and get after it.

RE: First you make a roux (mar52)

Tue, 30 Aug 2011 22:35:32 GMT

Foodbme doesn't believe in starting a new thread if the topic or something similar has been discussed. It saves the owners of this board money. That's a good thing.

You can also make a roux by cooking flour spread out on a cooking sheet and then baked until a darker color, stirring it around while it's doing so.

Then you heat up your oil and stir the darkened flour in to it.... ROUX!

I haven't tried that one, yet. I stand by the pan and stir and stir and stir... ever stopping until my roux is the color of Hershey's syrup. My gumbo isn't thick but it wins contests.

RE: First you make a roux (CajunKing)

Tue, 30 Aug 2011 21:46:55 GMT

Ann

It's the old timers disease
and don't forget rule #63

RE: First you make a roux (ann peeples)

Tue, 30 Aug 2011 18:26:32 GMT

Foodbme-why are you answeing such an old post? Ridiculous!

RE: First you make a roux (Foodbme)

Tue, 30 Aug 2011 16:12:35 GMT

Courtesy of:
Diana Rattray - About.com Southern Food Guide
Microwave Roux Recipe
Roux cooked in the microwave certainly isn't traditional, as there were no microwaves in the 18th and 19th centuries. But if there were, you can bet that even some Cajun traditionalists would have made use of the microwave on occasion to make their roux!
Yield: About 1 Cup Roux
Ingredients:
1 cup all-purpose flour
1 cup cooking oil
Preparation:
Whisk flour and oil together until smooth and lump-free in a 1-quart Pyrex (or other microwavable) measuring cup or bowl--don't use plastic!
Place the measuring cup in the center of the microwave oven and cook on high for 10 to 30 minutes, removing cup and whisking to mix well every 2 minutes. Use a pot holder, as the Pyrex cup will be very hot!
Cook until the desired color is reached: it takes 20 minutes to make the medium (or peanut butter colored) roux in the microwave.
Roux Facts:
A darker roux (one that has been cooked longer) will have more flavor, but will have less thickening power. This is because flour loses its ability to thicken the longer it is cooked.
The roux seems to be cooking very fast or getting very dark, turn the heat down. Above all, stir almost constantly--at least every 15 seconds; with each stir the roux gets just a bit more brown.
When the roux reaches the desired color, you may proceed with a recipe, adding the holy trinity of onion, celery, and bell pepper, and whatever main ingredient you are using, plus seasonings and water.
Make Ahead Roux
If you are making the roux ahead to keep as needed, transfer it to a large glass or plastic bowl to stop the cooking process, stirring occasionally as it cools down. Roux can be kept, covered, in the refrigerator for two months, or in the freezer for six months.
If freezing the roux, place 1 tablespoon of the roux in each section of an ice cube tray and, when firm, transfer to a freezer bag. When a recipe calls for 1/2 cup roux, pop out 8 cubes (8 tablespoons, or 1/2 cup). You may also use a cube or two at a time if your stew, soup or sauce needs a bit of thickening.
Quantities
3 cups oil + 3 cups flour = 3 2/3 cups roux
1 cup oil + 1 cup flour = 1 cup plus 3 tablespoons roux
If a recipe calls for making a roux with 1/2 cup oil and 1/2 cup flour, use 1/2 cup of prepared roux, or a quantity of prepared roux equivalent to the amount of flour called for in the recipe.
To thicken 6 to 8 cups of liquid for a gumbo, soup or other dish, use 1 cup prepared roux, or start with 1 cup flour and 1 cup fat.
What to Look for When Cooking Roux
After a few minutes the roux is likely to become foamy and remain so for several minutes. After about 10 minutes the roux will begin to turn dark and will develop a nutlike fragrance. After about 20 minutes the roux will start to cook faster and must be watched more carefully so it doesn't burn. Lower the heat if necessary--a burned roux is only fit for the garbage.
If the roux starts to smoke, lower the heat or turn the off for a bit to allow the roux to cool down. If the oil gets hotter than the point at which it starts to smoke, it may negatively affect the taste.

RE: First you make a roux (CajunKing)

Thu, 16 Aug 2007 13:10:43 GMT

BB

yes right now I am planning a couple days in LA. Looks like the 28th to the 30th Is when I will be in LA.

I am not sure on the plans right now, my mil is not ding well and may have to head back sooner than I want to.

Schedule so far:

20th - 26th MB, FL
26th - 28th Mobile, AL
28th - 30th LA east part of the state then over to lafayette/new iberia
30th - 31st MS Travelling through the delta in search of BLUES
1st HOME

(fingers crossed)

RE: First you make a roux (Sonny Funzio)

Thu, 16 Aug 2007 12:33:46 GMT

Been meanin to try Rumaki made with figs instead of pineapple.

RE: First you make a roux (007bond-jb)

Thu, 16 Aug 2007 11:30:56 GMT

quote:
Originally posted by BhamBabe

JB, I wish I could only cook this when it's cooler. My boys won't let that happen lol How you fixen your figs? I think I've run through all my own recipes.

My wife cans em & I eat em on anything cookies ice cream ect...

RE: First you make a roux (BhamBabe)

Thu, 16 Aug 2007 08:55:09 GMT

JB, I wish I could only cook this when it's cooler. My boys won't let that happen lol How you fixen your figs? I think I've run through all my own recipes.

You are welcome John

P, I adore that crockpot too. Not the most fancy but big and I like that I can take the insert out and use it to serve out of as well.

CK, you are gonna visit with me right? And you know you and your family are always welcome here at my home.

RE: First you make a roux (Pwingsx)

Wed, 15 Aug 2007 19:58:06 GMT

That looks excellent, Bhambabe, and I LOVE your crockpot.

RE: First you make a roux (John A)

Wed, 15 Aug 2007 17:54:34 GMT

All right BB. Great looking food and pics, thank you.

RE: First you make a roux (CajunKing)

Wed, 15 Aug 2007 16:53:16 GMT

Bhambabe

Your making me homesick!

I am planning a trip that way, before the end of August.

I am headed to FL for a few days then over to Mobile for a day or so then over to the Motherland, before heading up the Trace towards Memphis and then home.

RE: First you make a roux (007bond-jb)

Wed, 15 Aug 2007 13:02:03 GMT

Lookin swell BB I'll make a gumbo when the weather cools off some, Our figs are growin like crazy too

First you make a roux (BhamBabe)

Wed, 15 Aug 2007 12:55:25 GMT

Well, not the first thing.

First you cut up everything. Andouille, okra, onions, celery and ham.

Then you cook the andouille

Then the ham

THEN make a roux. Which is not as dark as I usually make it. It was flipping hot and I didn't care to stir any longer

Add your trinity, though in my case it's a duo as I can't get the boy to eat peppers

Let that cook a min then slowly add some broth to your roux. Once mixed a bit I then add it to my bigger stock pot and the rest of the broth. I then add my okra. When that is almost done I add shrimp.

Cook a tetch more then serve with file over rice that your spouse was nice enough to steam for you. Meh, I didn't drain enough of the grease from the meat off so it's a touch greasy, but I certainly didn't care.

and we like bread with ours.

Earlier in the day, if you are a good woman such as myself, you ran out and picked fresh figs and made this for dessert, served with gingered whipped cream