Roux Question

Discussion in 'Good Eats' started by OkieTigerTK, Sep 4, 2007.

  1. OkieTigerTK

    OkieTigerTK Tornado Alley

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    has anyone ever used the roux that comes in a jar? is it any good?

    i have always made my own, cause getting it from a jar seems like cheating. plus, i didn't know if it was as good as home made.

    i just made turkey stock to put in the freezer to make turkey gumbo on saturday. but since i am doing things to make actually making the gumbo quicker on saturday, i wondered how the roux in a jar would be.

    any input from those that have used it would be appreciated.
     
  2. red55

    red55 curmudgeon Staff Member

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    I use nothing else but roux in a jar. I can't make it any better.
     
  3. SabanFan

    SabanFan The voice of reason

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    Ditto. No need to hassle with burning flour. The jar stuff is exactly the same. I always empty out all of the excess oil, use what I need then put the oil back in the jar.
     
  4. gumborue

    gumborue Throwin Ched

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    3rd vote for roux in a jar. i use savoie's.

    i think the only reason to make youre own is if you want to be a bit easier on your heart. ive made roux with canola and safflower oil and its not bad. i can only tell the difference if you make it light.
     
  5. TigerWins

    TigerWins Founding Member

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    I'm pretty stubborn to change when it comes to cooking, but I finally broke down and bought roux in a jar last year. It was pretty close to the real thing. Both Savoie's and Richard's are pretty good.
     
  6. OkieTigerTK

    OkieTigerTK Tornado Alley

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    the only brand i have seen here is Kary's made in ville platte. anyone used it?
     
  7. LSUTiga

    LSUTiga TF Pubic Relations

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    :hihi:

    It's the best. :thumb:


    I sent you this in a pm but for the others who may not be aware: I've used Kary's, Richard's, and Savoies and I, like many around our area, prefer it. If it's in the powdered vesion, the jars don't hold as much, 8 oz to 16 oz in a jar so it takes two jars of the powdered one....kinda obvious if you look at the oz on the jar but just fyi.

    I'm definitely with SabanFan and red, no need to smell up the house and make a mess.
     
  8. LSUsupaFan

    LSUsupaFan Founding Member

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    I've used it, and there is no noticeable difference. It is easier to work with and easier to manage the amount you need. As SabanFan suggested pour off the extra oil. I still make my own roux sometimes because I enjoy doing it. If I have all day to cook a proper gumbo and am making my own stock I will also make my own roux. Usually I use the stuff from the jar.
     
  9. tygertail

    tygertail Founding Member

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    Savoie's, enough said.
     
  10. OkieTigerTK

    OkieTigerTK Tornado Alley

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    greenie is going to be leaving in a few days to go to nola for several days. i just put savoie's roux on the shopping list of things i need him to bring back to me.

    thanks for your opinions, guys!:thumb:
     
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