/ck/ - Food & Cooking

>>15093926
that looks niggers good.

It smells amazing. I can't wait to make gumbo.

I make my own roux, but i rarely do anything that would require it to be that dark.

>>15093926
What?

It's butter and flour.

Yeah I use it if I make soup or need to thicken something up. What's your point?

Why the fuck would anyone buy roux?

>>15093960
>What's point.

It could be butter, but I used duck fat. The point is do you make or buy and how dark is favorite?

This is how my product turned out. I think ymmers.

>>15093926
sup tranny

I asked you very politely not to make threads like this. You're upsetting people by acting very happy.

>>15093972
Sorry meant this one. This is how it turned out.

>>15093926
oh you're the trannie with the front hole pus

>>15093989
>Happy

I am. I love cooking yummy stuff. My boyfriend was so pleased that he got me video programs on my phone to make these so I stop sending him videos to fix for me.

It's so fun to cook and make web M. This is fantastic.

This was us enjoying dinner outside. It was pretty last night

It smells amazing. I can't wait to make gumbo.

>>15094094
whats your mansnatch smell like

>>15094016
It is good that you are happy but most of us are miserable here so if we see you being happy we are going to be envious and then we are going to be upset and then we are going to say hurtful things to you.

>>15094094
Why did you premake roux and then put it in a jar?

>>15094112
Not him but cold roux goes into hot liquid when making gumbo.
>>15093926
I didn’t know you could buy roux, but I wouldn’t buy a premade one anyway. I make it whenever I need it.

>>15093926
looks exactly like my urine after a day of

>>15094225
Why? I just put the roux directly into the broth.

>>15094105
I understand. Negativity can't bring me down. Not with love and successfully showing others to make yummy stuff.

>>15094278
>A day

This was days and days in the making. Most was thawing the duck and roasting that. This took like an hour.

>>15093926
looks good, though buying premade roux would be bottom tier cooking

Would lard make for a good roux?

rooks

>>15094299
i mean my urine is brown after a day of serious

>>15094332
serious what you keep cutting yourself off

>>15093926
ive read that you need lard or other fat or some type of oil to make a good cajun type roux because butter burns when it’s cooking that long. i have peanut oil, would that work?

>>15093926
How dark do you make it? I've heard people say that a dark roux should be anywhere from the color of milk chocolate to the color of dark chocolate.

>>15094306
Yeah but it's so easy. I did it once before I learned how to make it.>>15094318

>Lard.

I don't think so. Personally I hate the smell of lard. Butter is good.

>>15093926
I have never bought roux, that's weird. Duck and andouille gumbo is my absolute favorite kind of gumbo though, and it is good with duck fat as the base for the roux.
>>15094318
I have used lard, but it's not as good flavor-wise as other fats for roux.

>>15094349
serious masturbating and drinking, sometimes it hurts when i pull on

>>15094355
use clarified butter, that is my usual fat for making roux. peanut oil would work too. Most people use vegetable oil to make roux for gumbo where I live but I just don't like vegetable oil.

>>15094282
It helps it blend together without clumping. Recently I used room temperature water on a hot roux and it was fine, so the hot and cold thing might be exaggerated or one just needs to be hotter than the other. But if anyone has had trouble with making successful roux, they might want to make sure they aren’t adding hot to hot.

You've been namefagging all fucking week. Its annoying as hell, mostly because you don't add anything to the board. It's not like you're doing a recipe cookalong thread, or a regular appearance like some users here (and they don't fucking use names). All of your posts so far (and it's easy to find them bc you name them) have been asking fucking stupid non-questions that can't be expanded on for further discussion. It's incredibly transparent you're using the posts here as a front to draw attention to yourself and your style, which one can obviously observe to be at odds with the norms of the website. We are here to discuss cooking anonymously, not to create profiles for ourselves and tell strangers on the internet a bunch of stupid fucking details about our personal lives. I don't want to hear about how you're a tranny or you love your boyfriend, I want to hear about COOKING. You are doing this weird overly performative shit where you are acting like what you THINK is feminine: emotional, subservient, attention seeking. You don't seem to be here for FOOD and COOKING

>>15094438
If youre here for FOOD and Cooking thats on you lol

>>15093926
... you can buy roux?

I always make my own, especially if I'm cooking fatty meat.

>>15094414
Just use a pour the roux into a strainer and mix it in like miso paste

>>15094318
Absolutely.

>>15094366
I prefer lard or bacon grease when making a cajun style roux, as it burns too easily. I also do mine a bit darker than what you've done so that may be a difference.

>>15094691
What is this miso paste technique you speak of

>>15096062
Look up miso strainer

>>15094394

>>15093926
I just used it last night to make a supreme sauce (thickened chicken stock with cream) with a piece of turkey breast, was good

>>15094292
OK well then you do what you do best.

>>15094306
based

>>15096687
That sounds delicious

>>15096715
Thank you.

I am trying to think what to make today

If you told me this thread was about simmering human shit I'd believe you.

>>15093926
>buy
people actually BUY roux?

>>15097695
Yeah. I bought it once before I learned to make it.

>>15094225
>cold roux goes into hot liquid while making gumbo
Sorry, what? You aren't quickly sauteeing your trinity in scorching hot roux then adding your broth?
Wack.

>>15093996
your roux seems to have clumped up in little cubes, you fucked up anon

>>15097804
> https://thelocalpalate.com/in-the-kitchen/rules-of-roux/
I haven’t made gumbo, but I was taught that the exception to adding cold liquid to a hot roux is gumbo since they make the roux first and add it to the hot liquid. Letting it cook down in the pan is probably cold enough.

>>15098175
*cool down

>>15098167
>Clumping

It isn't clumping it's super smooth

in classical french fine dining we use white roux. and we bake it in low ovens for 12 hours. The chef can always detect flour if we don't bake it that long.

>>15098214
it was a joke about the fucking pixels, thanks for ruining my day

>>15098271
Oh. Sorry. I hope your day is amazing.

>>15093960
>"What?"
>"What's your point?"
>reddit spacing
Dramaqueenposters get the rope

What can you put in a gumbo ?
I live in Europe, I feel like it's kinda hard to find the right ingredients to make it properly, especially okra

>>15098224
Doesn't it dry out if you bake it for that long ?

>>15097672
Make curry.

>>15099440
>Okra

I leave okra out. Onion, bell pepper, celery. That's all one needs. Salt, pepper Tony Sachary, and tyme.

>>15099469
and you put any kind of meat/seafood ? Last time I tried with shrimps it didn't taste like muck

>>15093926
When I wan to thicken a sauce I just fry a slice of bread and blend it with some of the liquid.

>>15099558
>Seafood

Yeah I love seafood gumbo. I do shrimps oysters.

For non seafood it's just chicken thighs and smoked andouille sausage

>>15093972
ive never seen roux for sale

>>15100068
that would involve going outside.

>>15093926
hmm why wouldn't you make your own?

isn't this just a basic 5 minute sauce? you just cook 2 tablespoons of flour, butter together and then add a cup of milk and stir it so it doesn't burn until it stops tasting raw?

why would you buy something this uncomplicated?

>>15100049
I used tempered eggs to make a thick, creamy chicken soup last week, it's delicious.

>>15093926
>Buy
Who the fuck buys roux? Who the fuck even makes pre-packaged roux? I've seen pre-shredded cheese and pre-chopped pre-mixed mirepoix and bagged-up pizza dough but even I've never seen fucking roux on the shelves.

>>15100049
HAHAHAHAHA

>>15100170
Probably a regional thing.

>>15100049
just use flour

>>15100201
Bread is already cooked so you don't have to cook it like wheat flour and also the browning of the bread makes for better sauce

>>15100170
If OP sold duck fat roux, I'd probably buy it
I don't use duck fat or duck often enough to justify making it myself

>>15094299
Do you have autism ?

>>15100153
>5 min

For cajun Roux it needs to be dark. That took 45 min to even get it that dark.

>>15100246
>Justify

Maybe I should sell it. I roasted a Duck earlier in the week for my first time ever. It produced copious amounts of fat. So so much.

Omg duck sausage gumbo sounds amazing.

>>15100273
>Do you have autism.

Probably a little. Not nearly as much as most people I know.

>>15093960
Doesn't have to be butter. Just any kind of fat.

>>15094016
Fuck off homo

>>15100459
how does it feel knowing you will never be able to be a real mother?

>>15100535
I will be. My boyfriend is going to marry me and then I will pick up hot girls to knock up so we can get my baby.

>>15093926
why would you buy roux? fuck is wrong with you?

>>15100459
Definitely autism, the "cadence" of your writing was irking me, but I've confirmed it from that response. That or you're an admittedly quite good actor.

>>15100201
Not him but using bread as a thickener is reasonable in some situations, though it sounds like he's a lazy fuck if it's his go-to method.
>>15100157
jfyi tempering with a tiny bit of flour and sour cream for individual bowels of soup or stew is a great way to make 'creamy' soups that store well (i.e. without dairy) and generally taste better than the versions with a bunch of cream added in. Will have to try tempering with eggs.
>>15100459
Stop attention-seeking, and more importantly, please make it explicitly clear that you're a tranny while trying to perform femininity to a bunch of shut-ins who use shit like this to form their beliefs about actual women.

>>15094306
how is premade roux bottom tier cooking but canning your own roux okay? using canned roux seems shit

>>15102439
Please don't be rude to the mentally ill, anon.

>>15094438
>You've been namefagging all fucking week. Its annoying as hell, mostly because you don't add anything to the board. It's not like you're doing a recipe cookalong thread, or a regular appearance like some users here (and they don't fucking use names). All of your posts so far (and it's easy to find them bc you name them) have been asking fucking stupid non-questions that can't be expanded on for further discussion. It's incredibly transparent you're using the posts here as a front to draw attention to yourself and your style, which one can obviously observe to be at odds with the norms of the website. We are here to discuss cooking anonymously, not to create profiles for ourselves and tell strangers on the internet a bunch of stupid fucking details about our personal lives. I don't want to hear about how you're a tranny or you love your boyfriend, I want to hear about COOKING. You are doing this weird overly performative shit where you are acting like what you THINK is feminine: emotional, subservient, attention seeking. You don't seem to be here for FOOD and COOKING

>>15094438
>tl;dr

>actually cooking on this board
get the fuck out

>>15103999
I love to cook.