premade Roux in a jar question - Savoie (1 Viewer)

LonghornSaint

ALL-MADDEN TEAM
VIP Subscribing Member
VIP Contributor
Joined
Jul 9, 2001
Messages
2,853
Reaction score
1,933
Location
New Haven, Ct.
Offline
A buddy of mine (who is not from nola and is not really into cooking, so he is not going to attempt making a roux) has a jar of Savoie roux. He asked me to take a look at their suggested recipe, and it calls for 4 heaping tablespoons of roux for 4 qrts stock. I feel this is way too little roux, but I have never used the premade stuff. I would recommend him using at least a full cup of roux. Anyone have any experience with this stuff, or have any guidance?
 

livefromDC

Subscribing Member
VIP Subscribing Member
Joined
May 12, 2006
Messages
11,854
Reaction score
23,125
Location
Atlanta, GA
Offline
I'll tell you if you own up to being the "buddy of mine" in the question. I get it. You're in CT and want some decent gumbo, no shame, man. You're among friends. Just admit it's you and everything will be okay. We'll help you out and even tell you how to make it better than the directions.
 

St. Widge

Socially Distant
VIP Contributor
Joined
Mar 14, 2002
Messages
42,288
Reaction score
32,826
Age
51
Location
4th Ward Soldier
Offline
A buddy of mine (who is not from nola and is not really into cooking, so he is not going to attempt making a roux) has a jar of Savoie roux. He asked me to take a look at their suggested recipe, and it calls for 4 heaping tablespoons of roux for 4 qrts stock. I feel this is way too little roux, but I have never used the premade stuff. I would recommend him using at least a full cup of roux. Anyone have any experience with this stuff, or have any guidance?

Use the same amount of roux that you would normally use. 4 Tbls, heaping or not, seems far too little. I usually use at least a full jar in a 3 quart pot. But, it really depends on how much roux you like in gumbo.

And, while I know many are snobby about the roux in a jar, it's the exact same thing you would make on your own stove so it's just as good as making it yourself. I mean, it's just flower and oil. There is really no difference in buying it in a jar or making it on your own stove. It's just a lot easier and faster. And it means you can make gumbo more often. That being said, I wouldn't use those dry roux mixes. I have no idea what is in those.
 
OP
OP
LonghornSaint

LonghornSaint

ALL-MADDEN TEAM
VIP Subscribing Member
VIP Contributor
Joined
Jul 9, 2001
Messages
2,853
Reaction score
1,933
Location
New Haven, Ct.
Offline
BwaHahahaha, I have no problem being the person who asks a silly question, but in this case, my friend is a New Yorker currently living in Ohio.;)
 

tomwaits

Frontier Psychiatrist
VIP Contributor
Joined
Aug 1, 2002
Messages
17,363
Reaction score
8,247
Age
47
Location
Pflugerville, TX
Offline
Use the same amount of roux that you would normally use. 4 Tbls, heaping or not, seems far too little. I usually use at least a full jar in a 3 quart pot. But, it really depends on how much roux you like in gumbo.

And, while I know many are snobby about the roux in a jar, it's the exact same thing you would make on your own stove so it's just as good as making it yourself. I mean, it's just flower and oil. There is really no difference in buying it in a jar or making it on your own stove. It's just a lot easier and faster. And it means you can make gumbo more often. That being said, I wouldn't use those dry roux mixes. I have no idea what is in those.

My Mamaw would always make more roux than she needed and jar what she did not need for the current meal.
She became successful at making roux in a microwave. She said it was the easiest way to make it fast and not burn it, but I have never tried that.
 

zeetes

yo’ robbie fordz fo lyfe
VIP Subscribing Member
Joined
Jan 2, 2010
Messages
20,203
Reaction score
21,160
Location
yellow brick road
Offline
Use the same amount of roux that you would normally use. 4 Tbls, heaping or not, seems far too little. I usually use at least a full jar in a 3 quart pot. But, it really depends on how much roux you like in gumbo.

And, while I know many are snobby about the roux in a jar, it's the exact same thing you would make on your own stove so it's just as good as making it yourself. I mean, it's just flower and oil. There is really no difference in buying it in a jar or making it on your own stove. It's just a lot easier and faster. And it means you can make gumbo more often. That being said, I wouldn't use those dry roux mixes. I have no idea what is in those.
i bet buzd makes his own. he probably makes every ingredient too.
 

efil4stnias

Play at your own risk
VIP Subscribing Member
VIP Contributor
Joined
Jul 9, 2001
Messages
39,477
Reaction score
43,980
Location
Covington
Offline
A buddy of mine (who is not from nola and is not really into cooking, so he is not going to attempt making a roux) has a jar of Savoie roux. He asked me to take a look at their suggested recipe, and it calls for 4 heaping tablespoons of roux for 4 qrts stock. I feel this is way too little roux, but I have never used the premade stuff. I would recommend him using at least a full cup of roux. Anyone have any experience with this stuff, or have any guidance?

no exp - in times of quick gumbo roux, i use Louisiana brand exclusively ( fish fry, gumbo and etouffee ) and there is WAAAY more than 4 Tablespoons and i use 2 Qts ( half chicken stock unsalted/ half water )

So i would think unless that roux comes out packed tight, 4 tbsp is gonna make it muddy water. lol
 

efil4stnias

Play at your own risk
VIP Subscribing Member
VIP Contributor
Joined
Jul 9, 2001
Messages
39,477
Reaction score
43,980
Location
Covington
Offline
Use the same amount of roux that you would normally use. 4 Tbls, heaping or not, seems far too little. I usually use at least a full jar in a 3 quart pot. But, it really depends on how much roux you like in gumbo.

And, while I know many are snobby about the roux in a jar, it's the exact same thing you would make on your own stove so it's just as good as making it yourself. I mean, it's just flower and oil. There is really no difference in buying it in a jar or making it on your own stove. It's just a lot easier and faster. And it means you can make gumbo more often. That being said, I wouldn't use those dry roux mixes. I have no idea what is in those.


i use Louisiana brand - i add my own fresh trinity to supplement the dehydrated they have in it, but its 15 min for gumbo. not 4 hours lol.

Ive tried the jar roux and while ok, i guess after using La brand for so long and trying different ratios for water/chicken stock and other seasonings, everything else seems well....uncivilized. ;)
 

zeetes

yo’ robbie fordz fo lyfe
VIP Subscribing Member
Joined
Jan 2, 2010
Messages
20,203
Reaction score
21,160
Location
yellow brick road
Offline
if i wanted to make a lighter roux, not watery, but not molasses brown, recommended ratio of oil/flour or pre-made jar roux?
 
Joined
Jul 19, 2001
Messages
31,017
Reaction score
85,929
Location
Earth
Offline
A buddy of mine (who is not from nola and is not really into cooking, so he is not going to attempt making a roux) has a jar of Savoie roux. He asked me to take a look at their suggested recipe, and it calls for 4 heaping tablespoons of roux for 4 qrts stock. I feel this is way too little roux, but I have never used the premade stuff. I would recommend him using at least a full cup of roux. Anyone have any experience with this stuff, or have any guidance?
Tell your buddy to make his own roux. It is really simple if you don't want to stir. Just takes a while longer.

 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Users who are viewing this thread

New Orleans Saints Twitter Feed

 

Headlines

Top Bottom