/ck/ - Food & Cooking

>>15218597
blah blah blah ya mum dildo

>>15218597
>what am i doing wrong?
Fucking up the simplest thing ever, just don't burn your roux

>>15218618
redid it with my steel pan and ordinary butter and it came out perfect first time. either ive got things wrong on the clarified butter front, or my heavy bottom pan is no good for a roux.

>>15218597
are you stirring constantly?

>>15218936
yep

>>15218950
Then how the fuck is it burning?

>>15218960
i dont know

>>15218597
When it gets a little dark ,just reduce the heat a little bit, and be ready with the stock. If you want to cook the mirepoix in the roux, just add them a little sooner than your desired colour of the roux. It still cooks a little after you added the vegetables.

without the water content of normal butter, your roux will cook way faster

>>15219003
maybe itll help if i describe what i get. when cooking i wind up with a very thin liquid initially rather than the initial thickness you get with a roux made with normal butter. instead of going through the normal process it will simply wind up sandy in texture by the time its tan in colour, with speckles of dark brown in it from the burned flour.

>>15219045
i did suspect the water content is what made the difference, the roux initially is much more solid with butter which i attribute to the water content.

>>15219045
>>15219119
>i made it in a steel pan with normal butter and it came out perfect
>i made it with clarified and a heavy bottom aluminium pan twice and burned the flour both times

big mystery what the issue was

>>15218597
Sounds like your heat ring is not sensitive enough. Your stove sucks ass. The steel pan is thick enough and doesn't transfer heat as directly, as the aluminum, so that fine temp difference is evened out. The Aluminum pan is transferring the heat more locally to the ring below it, raising spot temperatures, not distributing it.
Or, that's the guess.
Get a gas stove or cook with the steel pan.

>>15219177
i think youre misunderstanding. i have a has stove, but ill grant you its a shit one. the aluminium pan was the thick bottom one, and the steel was the thin one. this is the exact opposite of what i expected desu.

>>15218597
If your heat is really on low and you are not lying, then you aren't stirring near enough. That's literally it

>>15219228
see >>15219119

How can someone fuck up roux is beyond my comprehension.

You must be american, that's my only guess, you guys can't cook if your life depends on it

>>15219931
read the thread and tell me, im as confused as you are

Ghee gets hotter than butter. Same with oil. I don't know the science behind it but whenever I've cooked eggs in ghee or oil they splatter and pop and make a lot of noise. When I cook them in butter they're chills as. Anyways I was reading up on bechamel and it said some shit about originating in Italy and you can make it with oil. So I tried that doing everything exactly the same as usual and the flour burnt.
Thanks for reading my blog XD
xoxoxo

>>15219990
so ghee is a no go for a roux? i was wondering if it was the lack of water content, or simply the higher concentration of oil affecting the ratio of flour and water needed.

Just turn down the temperature retard

>>15218597
Spoon, stir, think it through or you are just copying someone else. Think it through with your heart, not your brain.

>>15220022
I use clarified butter to make roux all the time and it doesn't burn. I use a very big cast iron pan and a wood spatula, on medium-low. I stir it constantly. I never stop stirring this was my last roux I made. The pan diameter is 13.7 inches so it is a BIG heavy pan.

>>15220059
smallest ring, smallest setting. unless i use a lighter to heat my pan it isnt getting any lower.

>>15220063
wat

>>15220103
whats the consistency like? what i got on lowest heat was a blonde roux with speckles of dark brown burned flour in it, and a sandy texture. how long do you cook it for?

>>15220103
also ratios, do you change anything vs the 1:1 ratio of flour and butter as usually recommended?

Your only option is to video yourself making it because you are obviously leaving out a huge detail that is probably the source of your fuck up
is your name Jack by chance?

>>15220022
Butter tastes better than ghee and a bechamel is cooked on a low heat so it's not necessary. Ghee is better higher temperature cooking where you want to use butter but don't want to burn it.

My sister thinks roux is flour and margarine just melted enough to be mixed together like kool aid. That's wrong, right? It has to be because her gravy always sucks.

>>15220144
You cook flour in butter to make a paste that will thicken when liquid is added.

>>15220126
I use 1:1 ratio, equal parts (for gumbo or fricassee)
>>15220119
It took about 40 minutes to achieve a dark roux like the last picture I posted, about 35 to achieve pic related. I stir it constantly. It doesn't ever get dark flecks in it. When it is THIS color I take it off the stove and keep stirring until it is cooled and it gets darker while it cools off. When it's cool enough to no longer get any darker, I put it back on the stove and add my aromatic vegetables to it.

>>15218597
the training wheels - put the butter inside a bowl, put that bowl on top of a pot that has boiling water in it.. once your butter is liquid add some flour SLOWLY.. check consistency.. if it's too runny add more.. SLOWLY.. you're never going to burn your roux this way.. note that this is not the proper way, but it will help you get a feeling for how much flour you can add because if you add too much it becomes too solid and burns.. when you're comfortable switch to direct flame and for the love of god keep whisking..

>>15218950
the how can it burn???

>>15220231
fire hot

>>15220119
oh and the consistency is like a gravy. Not grainy, smooth. Not sandy

not going to lie, i made a roux for the first time the other day. never burned, turned out great. just constantly stir, turn off when milk chocolate colored, keep stirring until has a nice consistency

>>15220260
jesus chef has appeared and he said, this is my first roux and it is perfect.. we are truly living in blessed times

>>15220174
yeah that looks nothing like what i had

also jesus christ 40 minutes

>>15220260
grats senpai.

>>15220250
i think ill try a ghee roux in my steel pan tomorrow, see if it turns out the same. should help me figure out what the fucks going on.

>>15220648
roux can take even longer to achieve that color with regular oil. if you really want to make your sauce rich use duck fat or bacon fat.

just made a dark chocolate colored roux for my gumbo. Used a cast iron skillet and lard. it took over an hour but came out perfect

>>15218597
ive seen roux with oil, but not clarified butter. maybe theres something about it that just doesnt work well

I always get too impatient while making a roux and end up using a relatively bright one for gumbo. The final product typically looks and tastes good anyways, but I was wondering if there's a significant enough difference to warrant the effort for a darker roux.

>>15221320
There is. The darker the yummier

>>15218597
there's about a hundred things I could say to help but overall just leave the fucking pan on low heat and stir. it's hard to fuck up roux. if you want THE foolproof method of making roux into sauce then you make the roux in one pan and set it aside to cool once you've reached the point it needs to be at, then in another pan you heat the cream and then add hot cream to cold roux. it's impossible to fuck up at that point, and it's how many restaurants hold things for service

>>15218597
Why are people standing around stirring roux when ovens exist?

>>15221320
Color and the darker a roux gets the less it thickens.

It's fine if a roux is grainy. It won't effect the end product

Are you using a pot or a frying pan? The only part of a roux that will burn is the part that's touching the pan, so a pan with less surface area is easier to work in and just keep it moving

>>15221385
Does that really matter too much for gumbo? A lot of the flavor usually comes from the seasoning and sausage I find.
>>15221561
This is actually good to keep in mind, thanks. I'm usually compensating with broth and okra for desired thickness. I know it's sort of common sense with how the roux gets thinner as you make it, but I guess I'm just retarded.

>>15218597
Just do a dry roux in the oven
Foolproof

You can always cheat and just mix the flour/oil off the heat and whisk it into whatever you're cooking. There'll be a difference, but less noticeable than you might think.

>>15218597
Cajun here, you've gotta cook your roux on a lower temperature. Medium low, it'll get to dark im around 30-40 minutes.

you heat the butter first and then add the flour right? If your heat is low and still burn the roux then maybe you are adding the flour first.

>>15220103
I use peanut oil for my dark gumbo roux and never had a black speck since using it

I cook my dark roux in like 15-20 minutes on medium high. it doesn't burn and tastes fine. am I missing something? also I use oil.

>>15218597
So, to sum it up, we have:
1. Normal butter + steel pan => success
2. Clarified butter + heavy aluminium pan => failure

You still miss:
3. Normal butter + heavy aluminium pan
4. Clarified butter + steel pan

Please report back the results of 3. and 4.

>>15218597
I've never had my roux burn while using a whisk. If I'm making cajun dishes I usually use lard and not butter, though. Are you sure that you aren't burning the butter? It has a much lower smoke point than lard.
>im using my smallest ring and the lowest heat setting
I've never cooked on an electric stove so maybe anon is correct here >>15219177

>>15220249
grr

>>15218597
I just scrape up the browned flour from when I deep fry stuff like fried chicken, its basically already roux.

>>15218597
>100
>90
>80
>68