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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. That was an obnoxious amount of fun. I put it on top of a white/wild rice mix, because I felt like adding something Canadian to my Cajun. 10/10 would do again. CommonShore fucked around with this message at 03:54 on Sep 25, 2014 |
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Sep 25, 2014 00:12
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I'm really quite surprised at how thin the broth is actually. I showed the (slightly and probably not enough edited) first page recipe to a coworker and she made me doubt myself a bit on the amount of flour, so I probably ended up putting more like 1 3/4 in with roughly 2.5 l of chicken broth (two store cartons + some from my freezer). There's virtually no thickening, and I don't really get the sense that another 1/4 cup of flour would tip any scales in that respect. And yeah, I now have a much better sense of how to brown up the roux, especially in relation to my own stove's heat output. Once I inched the knob up above 40% and started stirring a bit less, it didn't take terribly long to get there. I also wasn't complaining about the 90 minutes. I had fun (except when the cats started fighting and I couldn't leave the stove to separate them). I had no idea that so many different smells could come out of flour and lard. There's easily enough nuance there for someone to become obsessed. I wish that I had a big cauldron to make a huge batch all at once into which I could huck entire small animals, perhaps stirring it while wearing an apron instead of a shirt. e. I couldn't find file, and in hindsight I think I needed more okra, too. I put 13 in, and they were kind of smallish. That also probably accounts for the lack of thickening. I'd increase the okra by maybe a third next time around, if I still can't find any file. CommonShore fucked around with this message at 14:39 on Sep 25, 2014 |
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Sep 25, 2014 14:09
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nwin posted:Need some help here. I'm making red beans and rice tonight and I've used the recipe on page 1 before, but I thought I always soaked the beans overnight. If dry beans spend > 90 minutes baking in a covered dutch oven at ~250 F, they'll be fine. I do it all the time. You'll probably need to add a bit more water. If you're worried about them, start them separately or something. I don't want to make any guarantees for you, but personally I'd be confident trying that recipe with dry beans.
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Jan 4, 2015 18:20
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OMGVBFLOL posted:Sorry if this has been covered before, I couldn't find specifics: I wouldn't say that it does at all. It adds relatively little smoke flavour to the food, or rather, I've never added so much of it to anything I've made in which I go "wow that tastes smokey."
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Feb 12, 2015 14:55
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5MinuteButtermilk posted:Should roux have a smell while cooking? I made roux for the first time today, and it went from smelling sort of greasy to smelling like burnt popcorn. I'm reasonably sure that the burnt popcorn smell is because I burned it, but should it have that greasy smell? I used 1/2 cup of vegetable oil and 1/2 cup of flour. When I tried a roux the smells were amazing. A new one came out every time I achieved a new shade. One smell definitely was that of popcorn, but not burned popcorn. I don't remember any "greasy" smell, but that doesn't seem unreasonable considering that it's half fat, though I did mine with lard, and not vegetable oil.
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Feb 27, 2015 18:45
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