Comments on: First You Start with a Roux

By: Nola Cuisine Blog Archive First You Start with a Roux | Cast Iron Cookware

Nola Cuisine Blog Archive First You Start with a Roux | Cast Iron Cookware — Wed, 27 May 2009 00:33:20 +0000

[...] Nola Cuisine Blog Archive First You Start with a Roux Posted by root 1 day 28 minutes ago (http://www.nolacuisine.com) Have you ever tried making roux in the oven in a cast iron dutch oven i love your comment about cajun napalm my roux spoon got away from me one day Discuss | Bury | News | nola cuisine blog archive first you start with a roux [...]

By: Edie

Edie — Tue, 17 Mar 2009 16:06:43 +0000

Thanks for the great recipies. I love your comment about Cajun Napalm. My roux spoon got away from me one day and the splash left permanent burn scars on my arm. Cajun Napalm is right! Be very careful.

By: Tim

Tim — Mon, 26 Jan 2009 00:55:47 +0000

Hmm, I usually cook my roux fast over high heat with a whisk in a cast iron skillet, you can get it very dark this way, almost black, quickly. I throw the (onion, celery, etc) vegetables into it to stop it from cooking.

By: Lorna Laveaux

Lorna Laveaux — Thu, 08 Jan 2009 05:40:01 +0000

Thank you, Thank You OXOXOX, if i don’t get a man using ur delicious bits from this site, then im a lost cost.

By: Nola Cuisine » Creole Turtle Soup Recipe

Nola Cuisine » Creole Turtle Soup Recipe — Mon, 09 Jun 2008 00:53:57 +0000

[...] in the flour, cook to make a peanut butter colored Roux. Set aside. For more on making a Roux, click here. In a large saucepan or dutch oven, melt the 4 Tbsp of Unalted Butter over medium-high heat, add [...]

By: Anthony

Anthony — Sat, 08 Mar 2008 23:14:27 +0000

Can you tell us how cold the roux needs to be when added to the hot stock? Are we talking refrigerator cold or cold as in room temperature?

My first roux came out beautifully and I can’t wait to finish the gumbo. Thanks for this great site.

By: Kayla

Kayla — Tue, 08 Jan 2008 11:49:04 +0000

Exactly how long is “a long time” when you say that roux keeps in the fridge for a long time? I’ve had one in the fridge for about three months now. Can I still use it?

By: Cynthia

Cynthia — Mon, 22 Oct 2007 01:00:48 +0000

Have you ever tried making roux in the oven in a cast iron dutch oven? Takes about an hour to turn dark red, you stir it 3 or 4 times. MUCH easier. Also, for those of you who are like me and are gluten challenged white rice flour is a great substitute for all purpose. My dark Alaskan winter is always greatly brightened by your site!

By: Trina

Trina — Mon, 24 Sep 2007 18:29:34 +0000

Thanks so much for the information. I’ll give that a try.

By: Keoki

Keoki — Mon, 17 Sep 2007 18:09:49 +0000

You are probably not putting enough oil in it. Cutting back on the oil makes the roux grainy and thick. Try a one to one mix and see the difference.