Only time I ever see people use that is as a thickener in gravy. You are way outta the loop B, regardless of what the instructions say. I invite you to take a trip down to the Savoies plant with me and tell them coonass grandmas they are making big macs. The Vegas line has you will still picking wood spatula splinters out of your ass 3 weeks later.
Wait, are you trying to tell me they are making a roux the way it is supposed to be made, then putting it in a jar so that I don't have to make it? Same stuff I would use but they do the hard work? Oh my word what an idea
Pretty sure I was arguing your side on this forever til now. I just couldnt side with tiga on cooking. 1. jar roux is good 2. grannys but actually paws roux is always better. Like soul in soul food. love and literally sweat goes in a real roux. hence the extra saltiness. btw did I mention tiga adds white rice to his already cooked ingredients in a jambalaya. that is one throwed off mf. Ive never heard anyone not even a yankee try to get away with that. also, he said he puts water in his roux.
No no, I put roux in my water. Said that's where gumbo's start. I'll only use about 25-35% broth when I make it. As for the jambalaya, we don't make that shit around here. That's for the Baton Rouge/Gonzalles peeps. We had to let them specialize in ONE thing.
