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OK, there has been a SERIOUS infraction here.

OK, there has been a SERIOUS infraction here.

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by: Ray Active Indicator LED Icon 17 OP 
~ 9 years ago   Nov 9, '14 9:52am  
OMG it was suggested that pre made ROUX be used in the production of a GUMBO!!!The HORROR!OK, lets get down to the basics here. If you can scratch your ***, you can make roux. If  you cant do that, go buy gumbo.When I start my roux, I mix 10 lbs of flour with enough oil to be the constancy of yogurt ,(sour cream, runny toothpaste, heavy buttermilk, etc. take your pick..... )Now I make a LOT of roux cuz I usually make around 20 gallons of 4 types of gumbo for the holidays and what ever is left I freeze. Making roux is easy, but a pain in the butt. SO I make a LOT at one time.I have a LARGE 20 inch cast iron skillet that is 4 inches deep that I use. Put the oven on 375-400 degrees and stir every 15 minutes or so....(thoroughly)Use whatever vessel you have, and just be sure to stir every 15 minutes. It usually takes a couple of hours in the oven vs. half the time standing by the stove and CONSTANTLY stirring. That gets old and you have t be careful to not burn it. Not such a problem in the oven but it can still burn so just make sure you stir thoroughly and get it all mixed up well.It starts out like this....Ang it goes to whatever shade and strength you want. I use the darker roux for seafood like this one..And a shade lighter for chicken n sausage...The leftover freeze very well and it will last for 179 years in the freezer.The darker the roux the less it thickens so you may have to use more. This concludes Roux Making 101If you have any questions at all or if I can be of any help, just contact me. I have also been known to come over to your home to teach you how.  4951
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BackInTexas Active Indicator LED Icon
~ 9 years ago   Nov 9, '14 10:49am  
Now I make a LOT of roux cuz I usually make around 20 gallons of 4 types of gumbo for the holidays and what ever is left I freeze. 
 
Making roux is easy, but a pain in the butt. 
SO I make a LOT at one time.
 
@Ray:
How is this different than pre-made roux? 4951
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friday1 Active Indicator LED Icon 9
~ 9 years ago   Nov 9, '14 11:02am  
Don't **** him off bit good info on here. 4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Nov 9, '14 11:06am  
Removed By Request 4951
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Ray Active Indicator LED Icon 17 OP 
~ 9 years ago   Nov 9, '14 11:11am  
THEY ARE VERY DIFFERENT,  Storebought has preservatives in it  and numerous things not required for a roux as much as it does for shelf life and appearance. You can certainly use it for making a gumbo, you WILL however notice a tasted difference for the price of convenience.the ingrediants in home made roux are simple. Flour and fat (oil) that is itfor store bought Enriched flour, vegetable oil, [cottonseed, corn or rice oil (antioxidant [TBHQ & citric acid]0], hydrogenated palm oil. Contains Wheat ingredients.Using your own analolgy why should you make your own hamburgers at home when you could go to Mcdonalds and get a big mac?Both are hamburgers, the homemade one is far superior.Like they say"Different strokes"For some 20 years I have cooked Gumbo for the KC's and Elks lodge and misc. other events and have made batches that served up to 250 people so I DO have a bit of experience here..... Just an FYI>..... EmoticonHave a good Sunday! 4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Nov 9, '14 11:16am  
Removed By Request 4951
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BackInTexas Active Indicator LED Icon
~ 9 years ago   Nov 9, '14 11:26am  
You're missing the point of the original post suggesting a pre-made roux.
 
If this is your first time making a gumbo feel free to use a pre-made roux. Being the foundation of a good gumbo if you screw this up the gumbo will taste terrible.
 
Feel free to give her your pre-made roux or she can use Doguet's roux in the jar -- same difference.
 
Having done both, Mrs. Douget's can't be beat. 4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Nov 9, '14 11:27am  
Removed By Request 4951
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BackInTexas Active Indicator LED Icon
~ 9 years ago   Nov 9, '14 11:31am  
A lot of people have never made homemade biscuits, but that isn't a reason to tell them to buy canned on
 
@Fallon:
 
How is that related to this thread? 4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Nov 9, '14 11:32am  
Removed By Request 4951
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BackInTexas Active Indicator LED Icon
~ 9 years ago   Nov 9, '14 12:39pm  
The funniest/saddest thing I've read today is someone using vegetable oil to make roux.
 
It's either bacon grease, duck fat or butter. Try it sometime. 4951
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Ray Active Indicator LED Icon 17 OP 
~ 9 years ago   Nov 9, '14 2:15pm  
ok duck fat sounds great.....where do ya get that ( from ducks I know! ) 4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Nov 9, '14 3:40pm  
Removed By Request 4951
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BackInTexas Active Indicator LED Icon
~ 9 years ago   Nov 9, '14 4:21pm  
ok duck fat sounds great.....where do ya get that ( from ducks I know! )
 
@Ray:
I always get it from Mamere since she somehow always has some.  You can either check HEB or Randalls too. I've ordered it online too. 4951
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BackInTexas Active Indicator LED Icon
~ 9 years ago   Nov 9, '14 4:23pm  
The saddest thing I have read on here today is anyone actually buying and using canned roux and liking it.  
 
@Fallon: Me-oww!  This kitty likes to scratch!  Kitty is also naive enough to think restaurants don't use pre-made roux.  LOL!
4951
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Fallon Active Indicator LED Icon 18
~ 9 years ago   Nov 9, '14 4:25pm  
Removed By Request 4951
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