Originally Posted by Cecil
I watched the gentleman making the roux that day making about 50 pounds of roux at a time. He used two different oil, one a butter flavored and regular oil. He put the finished product in five gallon buckets.
Cecil, I guess that buttery flavored roux is his trademark. I never saw or heard of it before Chef Folse. He always carries it around in the old motor oil fill bottle. His brother built his house, two houses up river from me when working in Donaldsonville. Occassional he'd come by and eyeball the garden and the critters.
Originally Posted by Moikel
I have made roux for French dishes but with butter not bacon grease.
Butter and flour was the French influence but we didn't have much butter in south Louisiana. Its too dang hot. The above Chef really started or reinvented the use of buttery "flavored" oils. Its similar to the oil used in popcorn machines because of its high flash/smoke point. It brings flavor, its hard to burn, and its easily transportable (doesn't require cooling). I use the bacon grease in ruoxs because its old style and it brings alot more flavor to the pot than oils (especially with making it myself now!).
Originally Posted by KathrynN
Yummmmmm...smells like heaven in a big old pot.
To me, mac & cheese, scrambled eggs & toast, chicken & dumplins, grilled cheese, gumbo, are all comfort foods. Perfect for any meal. Its like love in a pot.
Originally Posted by TwoBeanBBQ
I can say I'm finally not fearful of making a roux after reading this post
Roux should only scare you when stirring and carrying. It and cooking candy sugars are the worst burns imaginable. I will seriously run folks out the kitchen when dealing with 'em, especially kids.
If you use stored pre-made rouxs don't forget the hot to cold "Breaking the roux" is still in effect, only now its reversed.
Thanks alot by the way, I really appreciate the comments. I didn't expect it to draw much interest. I wonder if I couldn't let a pot of gumbo simmer in the smoker?