Topic: Terri and Svet - How to Make a Roux in 1 to 6-7 (Demo @ 1:19 minutes) Paul Prudhomme Preaches
Syntax started this discussion 6 years ago #91,404
Paul doing it all in 1 minute 49 seconds.
Super busy 2day so I took the top G's searches and have NOT reviewed them because Paul on Youtube does it all for you.
How Roux Made Its Way Into the Gumbo Pot | Serious Eats
https://www.seriouseats.com › 2014/09 › history-new-orleans-gumbo-roux
Sep 25, 2014 - Prudhomme perfected a technique of making black roux rapidly over high heat, and he notes that it takes practice not to scorch the flour. He uses equal parts oil and flour, and he waits until the oil is smoking hot before gradually whisking the flour in with a long handled whisk.
Syntax has NEVER Scorched the flour but suspects one day he will. Also note the Whisk is the dirt cheap type of ordinary Whisk and Stirring is for Martinis (I shake mine)
Making Roux Slow vs 'Fast' - Cooking - eGullet Forums
https://forums.egullet.org › The Kitchen › Cooking
Feb 5, 2013 - 17 posts - 12 authors
And then there's Paul Prudhomme's high-temp technique, which can get you a medium roux in 6 to 7 minutes. I've never noticed a difference in ...
Roux-making: fast or slow? - Home Cooking - Soup ...
https://www.chowhound.com › post › roux-making-fast-slow-1026330
4 answers
Oct 13, 2015 - There are die-hards on each side of this -- whether to make roux low and slow for a long time OR fast over high heat, i.e. the Paul Prudhomme ...
Paul's Sister discovered another technique and there are so many NOW - She was looking for a way to save her Bro's Life because Paul as successful as he was with the most AMAZING Restaurants in New Orleans, WHERE PEOPLE Across the room yell hey you all have to taste this dish - People in utter shock at the Flavors - Total Strangers offering to share a bite or spoon of what they have ordered -
Word salad sorry - Paul's Sister found a way to make brown or VERY Dark Brown Roux's without one drop of Oil and No Whisk No Stir. And Damn I keep a Jar of her Roux in a Jar in the Cupboard to thicken all kinds of anything on the Fly.
Will let someone Else dig up her very simple method that can be done in Oven or Stove Top (Oven requires NO Stirring at all - Stove top does require much attention but is FAST Real Fast and Oil Free which means Low Calories - Paul ended up having to sit down to cook and WheelChair because of Super Obese -
There is one primary disadvantage to Sisters Method which is easy to overcome because No Oil means No adding the Holy Trinity (Veggies) to the Roux because instead of Roasting them quickly they just Wilt - But that can be easy to overcome and not require extra time/work - (Oven Roasted) Along with the Oven one needs to follow Sis's way with her Roux production. (Hands OFF)
I still find it AMAZING that the French invented Roux as the last step in cooking a dish - French come to Nova Scotia. and get kicked out by the British and end up in the Bayous of Louisiana and Somehow Invent Roux Upside Down - Roux as the very Start of the Cooking instead of at the End. Pauls Sisters Roux can be added to any Gumbo at the last minute if one wants to adjust the Body of the Gumbo.
One one two week trip years ago to New Orleans I tried at Least one New Gumbo every day at a different restaurant. Cajun and Creole Gumbos Differ a LOT - Albeit there are many Crossovers because some Creole places have Cajun Cooks and same for Cajun with a Creole in the house.
I never once had a Bad Gumbo UNTIL A trip to Australia where a can of soup wood have been 1000% better - Could not eat one dish and I ordered every fucking dish on menu and found all Yuck - Spent a day and night in that town just waiting for place to Open and I am sure that place is long ago out of business. City of Orange in NSW.
Photo of a Terrific Book.
I will NOT Apologize for Word Salad and those who have my Decoder Ring are free to use it.
This is also a test on Tubes Twisted 2 C IF? Nope Adjustments need further attention Sys Admin
(Edited 5 minutes later.)
terri !RwordOooFE joined in and replied with this 6 years ago, 1 minute later[^] [v] #1,039,611
yeah Prudhomme uses a whisk turds
Svet !jzYkdX7lIw joined in and replied with this 6 years ago, 8 minutes later, 9 minutes after the original post[^] [v] #1,039,612
@previous (terri !RwordOooFE)
Just because you use a whisk doesn't mean you're whisking. If I used a whisk to unblock my toilet I'm not whisking my poop
Just because you use a whisk doesn't mean you're whisking. If I used a whisk to unblock my toilet I'm not whisking my poop
Syntax (OP) replied with this 6 years ago, 2 minutes later, 12 minutes after the original post[^] [v] #1,039,613
@1,039,611 (terri !RwordOooFE)
OK and Yes I too have stirred wayyyy back b4 I found Religion via Paul as Preacher
So normally the old way takes 25 to 40 minutes and I am sure I have taken 45- 50 minutes making a batch of Roux for a Gumbo for a party of about 18 people.
How much time does your Roux take? I have NEVER Dared to pull off a Roux as Paul does in under 2 minutes - Just have NOT tried - I have perfected his Blacked Fish method but ALWAYS Do that one OUTDOORS And never again indoors - One restaurant burned down the kitchen when first trying his recipe. All had to add new hoods with super powerful fans to exhaust the mass of smoke.
OK and Yes I too have stirred wayyyy back b4 I found Religion via Paul as Preacher
So normally the old way takes 25 to 40 minutes and I am sure I have taken 45- 50 minutes making a batch of Roux for a Gumbo for a party of about 18 people.
How much time does your Roux take? I have NEVER Dared to pull off a Roux as Paul does in under 2 minutes - Just have NOT tried - I have perfected his Blacked Fish method but ALWAYS Do that one OUTDOORS And never again indoors - One restaurant burned down the kitchen when first trying his recipe. All had to add new hoods with super powerful fans to exhaust the mass of smoke.
Syntax (OP) double-posted this 6 years ago, 30 seconds later, 12 minutes after the original post[^] [v] #1,039,614
Svet !jzYkdX7lIw replied with this 6 years ago, 13 minutes later, 26 minutes after the original post[^] [v] #1,039,616
Syntax (OP) replied with this 6 years ago, 1 hour later, 2 hours after the original post[^] [v] #1,039,652
@previous (Svet !jzYkdX7lIw)
Do try the few minutes way. IF it's good nuff for the Pros it should be good nuff for you2
Do try the few minutes way. IF it's good nuff for the Pros it should be good nuff for you2
terri !RwordOooFE replied with this 6 years ago, 4 hours later, 6 hours after the original post[^] [v] #1,039,780
Anonymous D joined in and replied with this 6 years ago, 2 hours later, 9 hours after the original post[^] [v] #1,039,837
That is not an authentic Louisianan roux you geriatric stalker
Syntax (OP) replied with this 6 years ago, 47 minutes later, 9 hours after the original post[^] [v] #1,039,851
@previous (D)> That is not an authentic Louisianan roux you geriatric stalker
You fail to be able to even sperl Louisiana And IF you think I am stalking someone you need to contact FBI and Local Police and be ready to prove such - Do you need help with a contact number?
Authentic? Please cite what Authentic means. Are you telling me you're an expert and control what is legal re Gumbo's. You remind me of that idiot Indy who said he was a trained Chef but he proved he could not make a simple Indian dish on the stove and the idiot used a bottle of so called Curry to season his so called Authentic Indian Chicken dish. All he did was make Indian Goop ala McCormick & Company
https://food52.com/blog/10105-the-history-of-gumbo#targetText=Determining%20the%20exact%20origin%20of,are%20from%20the%2019th%20century.
Determining the exact origin of gumbo is nearly impossible, as so many cultural influences are at play in Louisiana.
It is widely agreed, however, that the dish originated in Louisiana in the early 18th century, and, according to Cajun history, the first recorded mentions of the dish are from the 19th century. Recipes include whatever seafood, meats, and vegetables were plentiful during the season. The Southern Foodways Alliance recognizes a number of gumbo recipes in The Picayune’s Creole Cookbook, published in New Orleans in 1901: “Among the principal ingredients are chicken, ham, oysters, turkey, wild turkey, squirrel, rabbit, beef, veal, crabs, soft-shell crabs, shrimp, greens, and cabbage. Some of the gumbos are made with okra, others with filé.”
It is widely agreed, however, that the dish originated in Louisiana in the early 18th century, and, according to Cajun history, the first recorded mentions of the dish are from the 19th century. Recipes include whatever seafood, meats, and vegetables were plentiful during the season. The Southern Foodways Alliance recognizes a number of gumbo recipes in The Picayune’s Creole Cookbook, published in New Orleans in 1901: “Among the principal ingredients are chicken, ham, oysters, turkey, wild turkey, squirrel, rabbit, beef, veal, crabs, soft-shell crabs, shrimp, greens, and cabbage. Some of the gumbos are made with okra, others with filé.”
Squirrel? Ham? Wild Turkey (I tend to drink Wild Turkey and not waste it in a Gumbo) Cabbage? Bet you do not make yours Authentic with Cabbage and Squirrel.
To examine gumbo, one must also examine Cajun and Creole cuisine. The two traditional styles of Louisiana cooking come from two European groups who settled in the state. Cajun cuisine originates from French colonists who had settled in the Arcadia region of Canada and were then forced out by British. Many fled and moved to the swampy region of Louisiana in the mid-to-late 1700s, creating their own culture and distinctly rustic, country-style cuisine. Their style of gumbo often features filé, a dark roux, and spicy Andouille sausage alongside many other proteins and ingredients.
The Creoles descended from upper class French and Spanish who settled in Louisiana and colonized the area in the 1700s. Their style of cuisine is considered more refined, and their gumbo generally contains shellfish of some variety (and could be posited to be closer in flavor to bouillabaisse).
Whatever its distinct origin -- and if there even is one - gumbo is integral to Louisiana cuisine. Each year, on the second weekend of October, the town of New Iberia, Louisiana hosts the World Championship Gumbo Cook-Off. At 6 AM on Sunday morning, the “gumbo police” make their rounds, signaling for the battle of the roux to begin. For people visiting the cook-off, organizers include this advice in the directions: “Roll your window down - INHALE and follow your nose to downtown New Iberia. Aroma should get stronger as you get closer.”
The Creoles descended from upper class French and Spanish who settled in Louisiana and colonized the area in the 1700s. Their style of cuisine is considered more refined, and their gumbo generally contains shellfish of some variety (and could be posited to be closer in flavor to bouillabaisse).
Whatever its distinct origin -- and if there even is one - gumbo is integral to Louisiana cuisine. Each year, on the second weekend of October, the town of New Iberia, Louisiana hosts the World Championship Gumbo Cook-Off. At 6 AM on Sunday morning, the “gumbo police” make their rounds, signaling for the battle of the roux to begin. For people visiting the cook-off, organizers include this advice in the directions: “Roll your window down - INHALE and follow your nose to downtown New Iberia. Aroma should get stronger as you get closer.”
(Edited 1 minute later.)
Syntax (OP) double-posted this 6 years ago, 3 minutes later, 10 hours after the original post[^] [v] #1,039,852
@1,039,780 (terri !RwordOooFE)
> that's what I tried im glad I have an outdoor range
Yep I do it on a outdoor grill - Impossible to do that in a kitchen unless one were to spend a couple thousand bucks for special Hood/Vent.
Of course it ain't real Cajun but was Invented by a Real Cajun - Good that people can still be creative and that dish WoWs everyone that tries it.
> that's what I tried im glad I have an outdoor range
Yep I do it on a outdoor grill - Impossible to do that in a kitchen unless one were to spend a couple thousand bucks for special Hood/Vent.
Of course it ain't real Cajun but was Invented by a Real Cajun - Good that people can still be creative and that dish WoWs everyone that tries it.
Anonymous D replied with this 6 years ago, 20 seconds later, 10 hours after the original post[^] [v] #1,039,853
@1,039,851 (Syntax)
Exactly! You know nothing about gumbo! You only know what you read in the top Google results for "what is gumbo"
Exactly! You know nothing about gumbo! You only know what you read in the top Google results for "what is gumbo"
Syntax (OP) replied with this 6 years ago, 13 minutes later, 10 hours after the original post[^] [v] #1,039,855
@previous (D)
Who B U to say I No nothing about Gumbo. I have collected cookbooks longer than you been Alive. I have tried so many variations over many a year.
For reference purposes I have tried 40+ Restaurant versions in New Orleans - Lafayette - Breaux Bridge - Alexandria and Lake Charles.
In two or three weeks I will be in Louisiana and again sample Gumbos and more more. Just need Docs to say my EarDrum is good2go for Flying - Reminds me - Indy said he was going to my Local Greek Festival, but of course with his ankle tracking GEO Bracelet is not allowed out of state currently They Say
Anon D Wot the Fuck do you No about Gumbo.
Who B U to say I No nothing about Gumbo. I have collected cookbooks longer than you been Alive. I have tried so many variations over many a year.
For reference purposes I have tried 40+ Restaurant versions in New Orleans - Lafayette - Breaux Bridge - Alexandria and Lake Charles.
In two or three weeks I will be in Louisiana and again sample Gumbos and more more. Just need Docs to say my EarDrum is good2go for Flying - Reminds me - Indy said he was going to my Local Greek Festival, but of course with his ankle tracking GEO Bracelet is not allowed out of state currently They Say
Anon D Wot the Fuck do you No about Gumbo.
Anonymous D replied with this 6 years ago, 4 minutes later, 10 hours after the original post[^] [v] #1,039,856
Anonymous E joined in and replied with this 6 years ago, 12 minutes later, 10 hours after the original post[^] [v] #1,039,860
@OP
> Also note the Whisk is the dirt cheap type of ordinary Whisk and Stirring is for Martinis
Whoever stirs martinis with a goddamned whisk is a filthy fucking animal. Fuck that guy. Fuck everything he thinks. Fuck everything he holds dear and his dirty fucking family who raised him. This is a line in the sand that you do not cross in polite society.
I'm going to go breathe deeply now.
> Also note the Whisk is the dirt cheap type of ordinary Whisk and Stirring is for Martinis
Whoever stirs martinis with a goddamned whisk is a filthy fucking animal. Fuck that guy. Fuck everything he thinks. Fuck everything he holds dear and his dirty fucking family who raised him. This is a line in the sand that you do not cross in polite society.
I'm going to go breathe deeply now.
(Edited 44 seconds later.)
Syntax (OP) replied with this 6 years ago, 22 minutes later, 10 hours after the original post[^] [v] #1,039,865
@1,039,856 (D)
I have Satellite Biz 2TakeCare of.
Y wood I want to be near Indy who's is infamous for covering his body and partners body in Feces. I still say someone in his immediate family used to take dumps on him. For decades on the net he posts about the joys of poop as his sexual aid. He used to spam this board with poop this and poop that until they remind him of need to take vacations (bans) but recently he got Banned for a Pedophile post right here on MC.
Wood you care to see a screen cap? Someone posted it the other day and I made a copypastA of that fyne image. People been sharing in email including on TC.
I have Satellite Biz 2TakeCare of.
Y wood I want to be near Indy who's is infamous for covering his body and partners body in Feces. I still say someone in his immediate family used to take dumps on him. For decades on the net he posts about the joys of poop as his sexual aid. He used to spam this board with poop this and poop that until they remind him of need to take vacations (bans) but recently he got Banned for a Pedophile post right here on MC.
Wood you care to see a screen cap? Someone posted it the other day and I made a copypastA of that fyne image. People been sharing in email including on TC.
Killer Lettuce? !HonkUK.BIE joined in and replied with this 6 years ago, 20 minutes later, 11 hours after the original post[^] [v] #1,039,870
@1,039,612 (Svet !jzYkdX7lIw)
I disagree. I think that would be whisking your poop. The only difference is that you don't eat it afterwards, but that is semantics.
I disagree. I think that would be whisking your poop. The only difference is that you don't eat it afterwards, but that is semantics.
(Edited 13 seconds later.)
Syntax (OP) replied with this 6 years ago, 38 minutes later, 11 hours after the original post[^] [v] #1,039,876
@previous (Killer Lettuce? !HonkUK.BIE)
How does poop end up in a fyne food topic. Alas I ended up with one of the Negative contributions Myself.
In some other thread two idiots that say they are from Louisiana and say Whisking the Roux beats Air into the Roux and makes a Meringue or Foamy mix.
Roux ends up as like Tar, heavy HEAVY Tar like substance - Heat is SkyRocket HIGH and wood burn any air OUT almost faster than the speed of light.
I was born in California but have made so much love in Cajun Country over the many years and of course I eat Cajun and Dance Cajun and have even eaten out a wide range of Cajun Gals. Yes I even took them out for food after eating In.
inb4ninjjugh.jpg
How does poop end up in a fyne food topic. Alas I ended up with one of the Negative contributions Myself.
In some other thread two idiots that say they are from Louisiana and say Whisking the Roux beats Air into the Roux and makes a Meringue or Foamy mix.
Roux ends up as like Tar, heavy HEAVY Tar like substance - Heat is SkyRocket HIGH and wood burn any air OUT almost faster than the speed of light.
I was born in California but have made so much love in Cajun Country over the many years and of course I eat Cajun and Dance Cajun and have even eaten out a wide range of Cajun Gals. Yes I even took them out for food after eating In.
inb4ninjjugh.jpg
terri !RwordOooFE replied with this 6 years ago, 7 hours later, 19 hours after the original post[^] [v] #1,039,924
@previous (Syntax)
> I eat Cajun and Dance Cajun and have even eaten out a wide range of Cajun Gals
ugh
> I eat Cajun and Dance Cajun and have even eaten out a wide range of Cajun Gals
ugh
terri !RwordOooFE double-posted this 6 years ago, 1 minute later, 19 hours after the original post[^] [v] #1,039,926
