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Doom Rooster posted:I got my roux to a tiny bit darker than milk chocolate. I wanted to take it darker, but the oil started smoking. I was using plain vegetable oil. If I want to go darker, should I use something with a higher smoke point, like canola? Smoke point of the oil shouldn't be an issue in getting a darker roux. Lower the heat on your pan and let go longer and slower to get the color you're looking for.
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Aug 26, 2014 16:39
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CommonShore posted:just got my first roux finished. Looks like molasses once I dumped holy trinity in it. I was being overly cautious and it took an hour and a half (I understand why, now) - felt like dancing with the devil. Quit measuring roux time by the clock. Start measuring in beers and your roux will always be amazing
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Sep 25, 2014 05:07
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Megasabin posted:Just attempted the gumbo. It's cooking now. I never managed to get the roux chocolate brown. It ended up being dark yellow-tanish, and the consistency ended up more like porridge, so I think I put too much flour in? I'm currently in the 4 hour simmer phase, and it looks like the attached image below. Not sure how badly I messed it up, but hopefully it will be edible. Any tips for next time on how to get a dark brown roux? Darker Roux is just more time over a low to medium heat. Roux takes time, like grab a few beers kinda time. Alternately you can do Alton Brown's trick of making the roux in the oven. it's still a long time (like an hour if i recall correctly) but is a bit easier. Lid is dependent on the thickness to me. If it's too thin, Lid off. If it's thick already, lid on to let the steam condense back into the gumbo. Generally based on your picture I would guess you have a bit more roux than necessary so it'll be ticker than you might have expected. However, what you have should be perfectly edible.
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Feb 26, 2015 23:15
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C-Euro posted:Making red beans and rice using a recipe I got off of a postcard in NOLA, pray for me goons. Quick Soak. In a stockpot, bring 10 cups water to a boil. Add 1-pound dry beans and return to a boil; let boil 2-3 minutes. Remove from heat, cover and set aside at room temperature for 1 hour. Use as you would normally soaked beans.
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Apr 1, 2018 22:25
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Phil Moscowitz posted:Anyone have any experience with either brand or any other suggestions? Jet burners like the first tend to create a single concentrated hotspot that can cause scorching of anything not moving quickly enough past it. The second, spreads the flame out more evenly under the pot avoiding the scorching issue. Generally speaking, in homebrewing, I've had much better luck with the cast iron burners getting things up to temp faster and easier. In a completely non-scientific and massively subjective study, I also found the "banjo" style cast iron burners seemed to use gas more efficiently.
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Jun 22, 2021 20:49
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