Is Roux better with oil or butter?

Is Roux better with oil or butter?

In a dairy-heavy sauce, like milky béchamel, butter is the common choice (and is also the more common fat in most French roux), while oil is often preferred in Creole and Cajun cooking. Butter, though, is more than just a fat.

What gives gumbo its flavor?

Most gumbos use two distinctive ingredients to thicken and flavor them: roux and either okra or filé powder. Roux: Roux is a cooked mixture of equal parts flour and fat. The fat in the roux can be butter, oil, bacon grease, or lard.

What oil is best for Roux?

A bacon roux makes the gumbo nice and smoky flavored." Richard writes, "I use butter for blond roux and for anything darker I would use peanut oil, lard, vegetable oil, canola oil in that order of preference. Most fats work, but I never use olive oil as it gives a distinct unpleasant flavor to the roux."

How much roux do I need for 4 gallons of gumbo?

For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. That's just a general rule of thumb I use to get the consistency I like. Some people like thick gumbo and some like thin. If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together.

How dark should gumbo roux?

Medium Brown Roux: If you cook the roux for 50 to 60 minutes, you will get a medium brown roux that should be the color of a copper pot. Dark Brown (Chocolate) Roux: When you cook the roux for 70 to 80 minutes, you will end up with a dark brown roux the color of dark chocolate.

Why won’t my Roux get dark?

If you're looking for a darker roux, bake just the flour in the oven. As soon as it gets to a dark brown colour, add the butter and cook that. You can take it to a roux noir without much of a bitter burnt flavor, because the milk solids in the butter often char faster than the flour does.

How much Roux Do I use for 2 gallons of gumbo?

For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. That's just a general rule of thumb I use to get the consistency I like. Some people like thick gumbo and some like thin. If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together.

How much file do you add to gumbo?

For an average size serving of gumbo, start with 1/2 teaspoon of file' served in the bowl and stirred in. Taste. Add more if desired. A jar of file' will last a year or more in your pantry.

How much Roux does it take to thicken 1 gallon?

To thicken one gallon of liquid use 12 ounces of roux, but you can use up to a pound if you want it to be very thick.

How much roux do I need for 3 gallons of gumbo?

For a gumbo I use about a 1/4 to 1/3 cup of flour per gallon of gumbo. That's just a general rule of thumb I use to get the consistency I like. Some people like thick gumbo and some like thin. If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together.

How do you make the best Roux?

Begin by heating 2 tablespoons oil or fat in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Then, whisk in 3-1/2 tablespoons of flour to form a thick paste the consistency of cake frosting. Continue whisking as the roux gently bubbles and cooks to the shade desired.

How do you make a black roux?

Get the oil nice and hot before adding the first bit of flour. Then, turn the heat to low, and continue adding flour, a little at a time, while you whisk. Keep whisking and adding, whisking and adding, and watch as your roux goes from white to a light peanut butter color and finally to a dark, nutty brown.

Do you need gumbo file for gumbo?

In modern recipes, file' gumbos use roux as their primary thickener, with file' powder added in the bowl at the time it is served. Contrary to what some say, file' is not a necessity for making an authentic and fantastic gumbo.

What flour is used in roux sauce?

Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously until a paste forms – this is called a roux.

How much liquid do I put in a Roux?

The ratio of fat to flour to liquid is important when making a roux-based gravy, and depending on how thick you like your gravy, you can adjust the amount of fat and flour. To make 1 cup of roux gravy, start with 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid.

How do I know if I burned my roux?

The key to good roux is to watch it carefully and whisk it almost constantly (if black specs appear, your roux has burned, and you should start over). Keep whisking until the desired texture and color is achieved.

What kind of rice is used in gumbo?

Any long grain rice is fine, including basmati. Jasmine rice is a bit too glutinous for jambalaya, but it will do fine in gumbo if you don't overcook it (you want the rice kernels to be fully cooked and firm but not mushy). Long grain rices are just more forgiving in that respect.

How much is a stock Roux?

To make 1 cup of roux gravy, start with 2 tablespoons of fat, 2 tablespoons of flour, and 1 cup of liquid. (If you would like a thinner gravy, decrease the fat and flour measurements to 1 1/2.) The liquid can be broth, milk, or heavy cream, depending on how rich and decadent you want the finished product.