Discussion in 'Good Eats' started by lsutiga, Aug 21, 2016.
Which roux in a jar is the best? I like the Kary's the most, but have never tried Richard's.
all roux is the same. doesnt matter who or how its made.
how ridiculous is that but its good enough for what youre doing thats for sure.
I mentioned this in another thread but it takes two jars of the dry roux to equal one of the regular ones. It's clearly on the jar- 8oz/16oz but some people may assume it's a one-to-one ratio and not get enough.
Only jar users need apply.
Hang around though, I have a feeling this may end up being just as emotional as the other roux debate.
dry roux is called not roux.
Is powdered milk called not milk? Powdered eggs called not eggs?
correct. unless your standards are that of the federal govt.
Ok. Now tell me which one you like the best.