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Started By
Message
Question about a pot for roux . . .
Posted on 11/24/13 at 4:42 pm
Posted on 11/24/13 at 4:42 pm
Recently, I saw someone suggest here that cast iron is best for making a roux. Unfotunately, the only cast iron I have is a skillet.
I want to make a gumbo (oddly enough, I've lived in Louisiana for most of my life and never made one
). I make damned good etouffe' with a good roux base, but the pot I've used for etoutte' in the past may not be big enough for a gumbo.
My current choices in the house are a Magnalite or a Le Creusete. Which one is better? Should I just shelve the gumbo idea until I buy a large enough cast iron pot? That seems a little extreme.
TIA
I want to make a gumbo (oddly enough, I've lived in Louisiana for most of my life and never made one
). I make damned good etouffe' with a good roux base, but the pot I've used for etoutte' in the past may not be big enough for a gumbo. My current choices in the house are a Magnalite or a Le Creusete. Which one is better? Should I just shelve the gumbo idea until I buy a large enough cast iron pot? That seems a little extreme.
TIA
6
Posted on 11/24/13 at 4:44 pm to VOR
Just buy a store bought gumbo base and cook it the same way with all the other ingredients.
I assure you, it'll be more than good.
I assure you, it'll be more than good.
Posted on 11/24/13 at 4:44 pm to VOR
quote:When I used to make roux, which I'll never do again, I use a skillet and transferred.
Unfotunately, the only cast iron I have is a skillet.
Posted on 11/24/13 at 4:47 pm to VOR
Either of your pots will work fine. Le creuset will probably be better since it's really just coated cast iron. Or make the roux in the skillet and transfer it when it's done and you're ready to saute your veggies.
Posted on 11/24/13 at 4:47 pm to VOR
I am uncomfortable making a roux in a thin bottomed pot especially an aluminum thin bottomed pot. That is the only fear I have. I make gumbo n my Cuisinart dutch oven and have made it in my Cuisinart stew pot. Both work just fine.
I have a #10 lodge cast iron pot that I have never used for gumbo, because I hate to put ketchup and peanut butter in it.
I have a #10 lodge cast iron pot that I have never used for gumbo, because I hate to put ketchup and peanut butter in it.
This post was edited on 11/24/13 at 4:50 pm
Posted on 11/24/13 at 4:47 pm to AlxTgr
quote:
When I used to make roux, which I'll never do again
How come?
Posted on 11/24/13 at 4:48 pm to Woody
quote:
Le creuset will probably be better since it's really just coated cast iron
That's where I was leaning.
Posted on 11/24/13 at 4:48 pm to AlxTgr
I always use one of my 12" or 14" cast iron skillets for making roux then move into a bigger pot.
Not sure why you wouldn't make again. It's easy and not to time consuming and if you make enough it will keep for a long time in the icebox.
Not sure why you wouldn't make again. It's easy and not to time consuming and if you make enough it will keep for a long time in the icebox.
Posted on 11/24/13 at 4:51 pm to Martini
quote:
I always use one of my 12" or 14" cast iron skillets for making roux then move into a bigger pot.
I also thought about this. Just wasn't sure if it was the best way to go. As I think back, I now seem to remember I used my Le Creueset for a roux for the etouffe' and it worked okay. It's not a huge pot but I'm only making a gumbo for maybe four or so (if that's possible).
Posted on 11/24/13 at 4:56 pm to VOR
quote:
It's not a huge pot but I'm only making a gumbo for maybe four or so (if that's possible).
I don't know if that's possible...unless those four are big eaters. My standard "household" gumbo is about 4 quarts. That's small enough for one chicken or a a couple of ducks. That will feed at least 6 people. If it's just me and the wife I have leftovers for a few days. I make it in a 6 quart cast iron pot.
Posted on 11/24/13 at 4:57 pm to TIGRLEE
quote:
Just buy a store bought gumbo base and cook it the same way with all the other ingredients.
I assure you, it'll be more than good.
Please don't do this, any of your pots will do fine , I would go with the lecrusset
Posted on 11/24/13 at 5:10 pm to VOR
quote:Because with Kary's roux available at my grocery, it just makes no sense to go through the effort involved just to reach the same result.
How come?
Posted on 11/24/13 at 5:10 pm to Tigerpaw123
quote:
gumbo base
quote:
Please don't do this
That's a whole other debate, apparently. It's funny, but I've heard some decent cooks say it's fine if you're cooking a small batch or if you're in a hurry. On the other hand, Frank Brigtsen does tv commercials for Blue Runner, so there you go.
Posted on 11/24/13 at 5:20 pm to VOR
Of course it is.
There's over abundance of emeril wanna be's on this board in case you haven't noticed.
There's over abundance of emeril wanna be's on this board in case you haven't noticed.
Posted on 11/24/13 at 5:31 pm to TIGRLEE
I'm more a Mario Battali wanna be.
Posted on 11/24/13 at 5:41 pm to BRgetthenet
quote:
I'm more a Mario Battali wanna be.
Best gumbo in the East Village.
Posted on 11/24/13 at 6:04 pm to VOR
I never make gumbo in a cast iron pot. I make the roux in a deep cast iron fryer, but far a smaller amount of roux, a cast iron shallow skillet is fine. Just transfer it to the pot of stock and make the gumbo on the pot. I don't have a cast iron pot large enough for my gumbo. I think a 9 quart is my largest pot.
I'm making about 4 1/2 gallons of smoked turkey gumbo right now.
I'm making about 4 1/2 gallons of smoked turkey gumbo right now.
Posted on 11/24/13 at 6:07 pm to BRgetthenet
quote:
I'm more a Mario Battali wanna be.
I just wanna be me...and I am...Gris Gris.
Posted on 11/24/13 at 6:36 pm to Gris Gris
quote:
I just wanna be me...and I am...Gris Gris.
No kidding . . .
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