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What's in jar Roux that makes it taste different?
Posted on 11/27/16 at 2:58 pm
Posted on 11/27/16 at 2:58 pm
If Roux is all made the same (oil and flour), shouldn't Roux in a jar taste exactly like home made? Obviously it doesn't. So what's in jar Roux that gives it that "off" taste?
8
Posted on 11/27/16 at 3:01 pm to Honky Lips
If Kary's roux is wrong, I don't wanna be right.
Posted on 11/27/16 at 3:03 pm to Honky Lips
I have a jar of Savoies and the only listed ingredients are flour and oil. Love is not listed so that must be it.
Posted on 11/27/16 at 3:12 pm to Uncle JackD
quote:
If Kary's roux is wrong, I don't wanna be right.
Posted on 11/27/16 at 3:26 pm to little billy
quote:
I have a jar of Savoies and the only listed ingredients are flour and oil. Love is not listed so that must be it.
It also has the preservatives TBHQ, (tertiary butylhydroquinone) and citric acid.
Posted on 11/27/16 at 3:31 pm to Zappas Stache
quote:
It also has the preservatives TBHQ, (tertiary butylhydroquinone) and citric acid.
True. I always make my own roux. My dad and step mom were here for Thanksgiving and brought a jar of Savoies. Fwiw I could not taste a difference.
Posted on 11/27/16 at 3:35 pm to Honky Lips
I think it's the variety of oils used. I generally use peanut oil for poultry gumbo.
Savoie's, for example, has the following ingredients.
Kary's ingredients are below.
Savoie's, for example, has the following ingredients.
quote:
Enriched flour, vegetable oil, [cottonseed, corn or rice oil (antioxidant [TBHQ & citric acid]0], hydrogenated palm oil. Contains Wheat ingredients.
Kary's ingredients are below.
quote:
Flour, Wheat Flour, Malted Barley Flour (Niacin, Reduced Iron, Thiamine, Monoitrate, Riboflavin, And Folic Acid), And Soy Bean Oil. Allergerin: Contains Wheat.
Posted on 11/27/16 at 3:38 pm to Gris Gris
should I be embarrassed for using tony's roux mix, or is now considered acceptable? I always tell people i make my own
Posted on 11/27/16 at 4:16 pm to Red Drum
The powdered Tony's roux mix in the yellow shaker can isn't really equivalent to roux-in-a-jar. The powdered stuff is sort of a mix of instant-blend (aka Wondra) flour & coloring, whereas the roux-in-a-jar is browned flour & fat. Tony's powdered stuff is a handy item for quick thickening simple items (a little pan sauce from roasting chicken, or a quick crawfish etouffee). I don't use it in quantity, though.
Used a jar of dark Kary's a couple weeks ago & didn't much care for the taste. A distinctively burned/scorched flavor was quite prominent in the early stages of cooking, though it faded over an hour or so, and completely dissipated in the reheated gumbo the next day. I'll try the lighter version next time.
Used a jar of dark Kary's a couple weeks ago & didn't much care for the taste. A distinctively burned/scorched flavor was quite prominent in the early stages of cooking, though it faded over an hour or so, and completely dissipated in the reheated gumbo the next day. I'll try the lighter version next time.
Posted on 11/27/16 at 4:31 pm to Uncle JackD
quote:
If Kary's roux is wrong, I don't wanna be right.
Hell yeah. I bought Kary's because of this board. It is delicious.
Posted on 11/27/16 at 6:32 pm to Evil Little Thing
I've used jar Roux twice in my life. A couple of years ago I bought a jar of Savoie's and really didn't care for it.
This weekend I got lazy for my turkey gumbo and decided to give Kary's a try. LIGHT YEARS better than Savoie's.
This weekend I got lazy for my turkey gumbo and decided to give Kary's a try. LIGHT YEARS better than Savoie's.
Posted on 11/27/16 at 6:42 pm to Honky Lips
quote:
So what's in jar Roux that gives it that "off" taste?
Your imagination?
Posted on 11/27/16 at 7:00 pm to LSU alum wannabe
I'm not against jarred roux but I just don't see the need. How much does a jar cost?
When I make a roux I make about two quarts at a time, put it in mason jars and keep for a couple of months at least in icebox. Takes 25 minutes to make.
Then I have homemade jarred roux for when I'm in a rush which is mostly never.
When I make a roux I make about two quarts at a time, put it in mason jars and keep for a couple of months at least in icebox. Takes 25 minutes to make.
Then I have homemade jarred roux for when I'm in a rush which is mostly never.
Posted on 11/27/16 at 7:24 pm to Martini
quote:
When I make a roux I make about two quarts at a time, put it in mason jars and keep for a couple of months at least in icebox. Takes 25 minutes to make.
I guess that was my question. Roux is (supposed to be) just oil and flour. So theoretically jarred Roux should taste just like homemade.
Posted on 11/27/16 at 7:38 pm to Honky Lips
I've never used it so I couldn't tell you although I'm sure I've eaten gumbo with someone else using.
I just find it easy to make a bunch at one time as it is to make a little so that's what I do. Something to me about building a good roux is satisfying. I have way too many distractions that need instant gratification in my life and some things I just don't want to be rushed. Roux and a good glass of wine are two of those things.
I just find it easy to make a bunch at one time as it is to make a little so that's what I do. Something to me about building a good roux is satisfying. I have way too many distractions that need instant gratification in my life and some things I just don't want to be rushed. Roux and a good glass of wine are two of those things.
This post was edited on 11/27/16 at 7:40 pm
Posted on 11/27/16 at 7:46 pm to Kim Jong Ir
I've never not used a store bought roux.my gumbo is to die for.
Posted on 11/27/16 at 8:17 pm to Tiger Ryno
quote:
s to die for.
Please don't say that. Or "to perfection" I hear that and I picture men with sweaters draped over their shoulders.
I'd like to think you are a bit more masculine than that.
Posted on 11/27/16 at 8:39 pm to Martini
There is not a damn thing wrong with jarred roux. Word.
Posted on 11/27/16 at 8:43 pm to Stadium Rat
Didn't say there was.
Posted on 11/27/16 at 8:52 pm to Martini
If I make roux in the house, it smells like roux for 24 hours.
If I screw up roux it smells for 3-4 days.
If I screw up roux it smells for 3-4 days.
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