Brown roux

[ZCook]

I prefer reductions with as little flour or cornstarch as possible. Light colored sauces I prefer using cream. I never use roux in cheese sauce.

Same. I use roux but light French style for gravies.

I should give a proper batch of brown roux a go - it would be a small amount though.

Barriehie, do you use it a lot? Like an everyday standard thickener?

 

[vernplum]

I've read of using the oven. I'm to cheap to turn it on, 5.7kW of power. I use the stove and drink a beer...

I got Copilot to do a comparison because I was interested in what the cost differential would actually be. I have a gas stove and electric oven:

So a gas oven would be roughly double and an electric almost quintuple.

But, eh - quintuple of 6c... I think I can live with that since I'm batch cooking. I can still drink a beer while waiting for the oven and I won't smell of burnt flour at the end of it.

BTW - it occurred to me you could also cook your trinity in it as well. I might try that next time.

 

[badjak]

I've made brown roux but I can't remember what for.....

 

[JAS_OH1]

I've made brown roux but I can't remember what for.....

With some beef stock for an awesome gravy over potatoes?

Same. I use roux but light French style for gravies.

I should give a proper batch of brown roux a go - it would be a small amount though.

Barriehie, do you use it a lot? Like an everyday standard thickener?

I recently made a light roux (not lightly colored) for my braised lamb shank that I cooked in wine and beef broth. The reduction was taking forever, the lamb was done, and we were hungry!

 

[badjak]

With some beef stock for an awesome gravy over potatoes

Nope, definitely not that way.
Maybe to make bitterballen or something with mushrooms or so

 

[JAS_OH1]

Nope, definitely not that way.
Maybe to make bitterballen or something with mushrooms or so

My husband loves brown gravy over potatoes. I like mine plain with butter and salt.

 

[JAS_OH1]

Just googled bitterballen. Yum.

 

[medtran49]

Have you ever made a brown roux?

Its used for Cajun and Creole dishes like gumbo and jambalaya. But also, in brown gravies, stews, and classic French sauces such as sauce Espagnole. I get the impression that its fallen out of fashion for the latter, although still a key step in many Cajun and Creole dishes.

Maybe its time to revive it?

Actually Cajun and Creole use anywhere from blonde to a dark red brown, almost black. Blonde to light brown roux is generally used for lighter tasting dishes like seafood, with etouffee being on the darker end of the brown scale. Gumbo generally trend to the darker side, even if they have seafood.

I've not seen a recipe for jambalaya itself made with a roux, though sauces for it are.

We did a cook along on gumbo once on CB.

The CookingBites Cookalong: Gumbo

As a coincidence, I put ingredients for chicken and andouille gumbo on the grocery list earlier today. Gave Craig a choice of that or red beans and rice. He picked gumbo.

 

[JAS_OH1]

Actually Cajun and Creole use anywhere from blonde to a dark red brown, almost black. Blonde to light brown roux is generally used for lighter tasting dishes like seafood, with etouffee being on the darker end of the brown scale. Gumbo generally trend to the darker side, even if they have seafood.

I've not seen a recipe for jambalaya itself made with a roux, though sauces for it are.

We did a cook along on gumbo once on CB.

The CookingBites Cookalong: Gumbo

As a coincidence, I put ingredients for chicken and andouille gumbo on the grocery list earlier today. Gave Craig a choice of that or red beans and rice. He picked gumbo.

I'd have chosen red beans and rice unless it was seafood gumbo.

Jazz Fest is next weekend. I'm craving some Nawlins.

 

[greencooker]

Have you ever made a brown roux?

Its used for Cajun and Creole dishes like gumbo and jambalaya. But also, in brown gravies, stews, and classic French sauces such as sauce Espagnole. I get the impression that its fallen out of fashion for the latter, although still a key step in many Cajun and Creole dishes.

Maybe its time to revive it?

yeah it’s fire, cook it slow till dark brown without burning worth it for the flavor

 

[Morning Glory]

Here's a gumbo I made:

Recipe - Seafood Gumbo

 

[Barriehie]

Same. I use roux but light French style for gravies.

I should give a proper batch of brown roux a go - it would be a small amount though.

Barriehie, do you use it a lot? Like an everyday standard thickener?

It's my go-to thickener unless, like yesterday, I made a pot of tomato soup and used instant mashed potatoes.