/ck/ - Food & Cooking

[Anonymous No.16772175]

how do i become a master of roux!

[Anonymous No.16772203]

>>16772175
Make lots of roux.

[Anonymous No.16772223]

>>16772203
this is the only real answer by the way

[Anonymous No.16772306]

By doing your best!
You got this, anon!

[Anonymous No.16772313]

>>16772175
More like poux lmao gottem

[Anonymous No.16772357]

>>16772175
why do you type like the thumb man?

[Anonymous No.16772438]

>>16772175
>hot af oil
>spread flour liberally
>learn to handle evenly
>stir constantly to avoid burning
>get it dark
>cook flour out (around an hour)
that's really it

[Anonymous No.16772534]

>>16772175
Use a spatula with a big flat edge, and just scrape the bottom all around constantly. Helps if it has rounded corners to get the edges. Also longer handle is better so you don't splash hot oil on yourself. Medium-high heat. I usually do 1 cup of oil to 1 cup of flour for a gumbo.

[Anonymous No.16772562]

>>16772175
Start with something basic like biscuits and sausage gravy, then move on to things like gravies made from roast drippings, then graduate with gumbo

[Anonymous No.16772619]

>>16772175
equal amounts by weight of flour and butter. stir constantly, dont walk away.

[Anonymous No.16772622]

you don't.
roux has been outmoded by todays standards.

[Anonymous No.16772647]

>>16772175
Roux blanc/blonde: 60g flour, 50g butter and 1l liquid. Melt butter, put in sifted flour and stir until the flour is dissolved in the butter. Then add a bit of the liquid and stir with a whisk until you have a homogeneous mass and no clumps anymore. Repeat this step but everytime increase the amount of liquid.
Roux brun: 60g flour, 50g oil. Roux brun thickens less so you can rather just use a 3/4l of liquid for the same ratio as a roux blanc.
There's plenty ways to create a roux brun.
1. The traditional method:
Heat oil or fat with a high smoking point (so no regular butter (clarified butter would be a waste though, because its flavour would get lost) or margarine), add flour and stir incessantly until it gets dark. When it got the desired colour add the liquid in the same way as for a roux blanc. Some prefer more oil so the roux is easier to stir and less likely becomes a thick clump, which is no problem in a light roux but in a dark roux, because it's hard to roast it well.
2. Toasting the flour alone in a pot or oven until it's dark and then adding the oil or melted fat.
3. The quick and dirty method: You use regular butter and let it become brown. From there it's the same as a roux blanc. Browned butter has a strong flavour and smell many don't like and whose often don't fit the sauces you need the roux for.

For practicing just buy the cheapest oil and flour you can get and use water as a liquid so you can see what's happening. Cloudy liquids like milk won't let you see smallest clumps.

[Anonymous No.16772652]

>>16772175
First, you must become a master of youx.

[Anonymous No.16773509]

>>16772203
But how? The only thing I can cook is piss and it always tastes bad.

[Anonymous No.16773866]

>>16772438
>an hour to cook roux
wtf

[Anonymous No.16773892]

>>16773866
If you want to make a proper dark roux it can take that long if you do it over low heat. Supposed to develop more flavor and prevent any of it from burning, but it still seems alright to me to do it over a bit higher heat for 20 minutes or so instead if you don't want it to take that much time.

[Anonymous No.16773898]

>>16772175
You'll roux the day.

[Anonymous No.16773913]

>>16772203
Making the same shitty roux recipe with the same shitty technique again and again isn't going to make one a master of roux. You have to actually know how to do it correctly first.

[Anonymous No.16773959]

>>16773866
This preparation of flour and fat may be the one innovation modern America can lay claim to.

[Anonymous No.16773994]

>>16772175
toast the flour in the oven for like an hour rather than stirring on the stove for an hour

one of America's Test Kitchen's gumbo recipes has the roux recipe

[Anonymous No.16774673]

Microwaving your roux to make gumbo is the way to do it imo. It's just so much easier and you don't need to worry about overcooking it.

[Anonymous No.16774949]

stop being a rouxkie

[Anonymous No.16774998]

>>16773959
Roux brun is definitly not an American invention.

[Anonymous No.16775447]

>>16774998
>couldn't spare the 5 seconds and 20 characters it would take to tell us who REALLY invented roux brun.
what a waste of a post

[Anonymous No.16775588]

>>16775447
Its always the frogs

[Anonymous No.16775594]

>>16772175
study under the late Albert Roux

[Anonymous No.16775599]

>>16772175
Don't burn it but make sure the flour is cooked. If you want more flavor cook it until it's brown but that means it doesn't thicken as well.

[Anonymous No.16775656]

>be me as young kid
>dad making gumbo xmas eve
>tells me to stir the roux while he finishes up the prep
>"just keep stirring like this"
>randomly swirls wooden spoon around bottom of pan, no real discernible pattern
>ask if I'm doing it right
>"damn it do it like THIS"
>same kind of random swirling motion, still not sure what I'm doing
>end up burning it and getting yelled at
>storm off crying and hungry, fall asleep
>dad hides all presents next morning
>find only a small box with a crying child pictured on it, Santa looking down and laughing at him
>inside is an actual lump of coal
That's how I learned - how 'bout u guys?

[Anonymous No.16775660]

>>16772175

it's just fried flour

stop calling it 'roux', you are NOT a good cook because you can fry flour.

[Anonymous No.16775683]

>>16775660
Why?
Being able to make a good sauce makes you a good cook.

[Anonymous No.16775687]

>>16775683

you dumb motherfucker. how would you know what makes you good at anything. you wouldn't.

[Anonymous No.16775689]

>>16775687
It's easier to fry or grill a steak than it it is to make a great sauce.
Why are you calling me dumb.

[Anonymous No.16775698]

>>16775656
dude your father sounds like an asshole

[Anonymous No.16775701]

>>16775660
roux is the correct name.

[Anonymous No.16775715]

>measure by weight
>low heat
>stir constantly
congratulations

[Anonymous No.16775748]

>>16772438
>>spread flour liberally
no thanks, I'm not a communist

[Anonymous No.16775769]

>>16772313
I laughed

[Anonymous No.16775780]

>>16774673
This is the way for amounts less than 2c. Impossible to tell the difference because there is no difference. Just throw a pyrex measuring cup in the microwave. Only muh tradition fags have a problem with it.

[Anonymous No.16775830]

>>16772175
low-medium heat, roughly equal parts flour and fat, stir and cook, add liquid little by little stirring or whisking vigorously to ensure theres no clumps.

If it taste of flour, you didn't cook it enough
If it is clumpy, you skipped the declumping
Keep trying, keep experimenting, practice makes perfect.

[Anonymous No.16775837]

>>16772175
RATIOS.
RATIOS.
RATIOS.
1 : 1 BUTTER TO FLOUR

You are a roux master now. It was always alchemy.

[Anonymous No.16776115]

>>16775588
Le fronch!
Based digits.

[Anonymous No.16776790]

>>16775698
Cant ignore these results tho. Lookit that beautiful sheen, baby.

[Anonymous No.16776798]

>>16772175
A French roux or cajun roux?

[Anonymous No.16776805]

>>16772175
Can i use cornflour or does it have to be plain baking flour?

[Anonymous No.16776806]

>>16776798
So flour and oil or flour and oil?

[Anonymous No.16776807]

>>16776798
Interesting... didnt realize there was another style. Is it just depth of color or is the process different?

[Anonymous No.16776809]

>>16773959
>way too much flour
>way too much fat
>probably using canola oil
fucking disgusting

[Anonymous No.16776944]

>>16773959
Yuk.

Would Olive oil work? Or is butter preferred?

[Anonymous No.16776950]

>>16772175
Keep stirring and dont let it burn.

[Anonymous No.16776956]

>>16772438
>oil instead of butter
>cook for an hour
wtf are you smoking you absolute fool

[Anonymous No.16776968]

>>16776956
I suspect that anon is on the loco weed.

[Anonymous No.16777946]

>>16775701

not in english you dumb fucking idiot

[Anonymous No.16777952]

>>16772647
This is all wrong

[Anonymous No.16777967]

>>16777946
I’ll have an oof and a small yikes please

[Anonymous No.16778051]

>>16777967

not in my country, commie. if you don't like it, leave. speak english or shut the fuck up. i'm sick of reddit fucking food fetishists trying to talk in foreign languages to sound fancy. bitch you aint fancy. you'll never be fancy. i don't give a fuck what you call the flour you burned. you can't cook. at least fuck your food up in a language you can actually speak.

[Anonymous No.16778140]

>>16778051
>attempting, even ironically, to gatekeep English of all languages

[Anonymous No.16778201]

>>16773959
>cooking oil
>not enough close to enough flour

[Anonymous No.16779462]

>>16777946
yes it is. Its in the english dictionary.

[Anonymous No.16779580]

>>16772438
>around an hour
Are you kwazy

[Anonymous No.16779892]

Can i use cornflour or does it have to be plain baking flour

[Anonymous No.16779899]

>>16772175
undestrand the chemistry behind it and make lots of roux.

Its much harder to become a good cook if you don't understand the processes behind it.

[Anonymous No.16779902]

>>16773892
but the loser said "hot af flour" and that usually makes dark roux take minutes and has a constant risk of burning

[Anonymous No.16779912]

>>16779892
no

[Anonymous No.16780080]

>>16773913
He didn't say to make and remake. He said "Make LOTS of roux"
Simpleton fuck.

[Anonymous No.16780311]

sprinkle flour with a sieve or dredger onto the butter so it doesnt clump. whisk it like a mother fuck it takes more than youd think. simmer it for a bit until it gets a bit darker but dont burn it. if you burn it start over.

[Anonymous No.16780619]

>>16779912
What the fuck, yes you can

[Anonymous No.16780663]

>>16772619
Do you guys actually keep a scale on the kitchen?

[Anonymous No.16780698]

>>16780663
Of course. I even own a drug scale for spices and herbs.

[Anonymous No.16780774]

Use Miso paste as a color reference for Gumbo.

Any darker and it's burned and you have to star over

[Anonymous No.16780877]

I don't need a roux
simmer something for a few hours then boil for 20 minutes and you get a better result

[Anonymous No.16780883]

>>16772175
hop up and down and grow a pouch

[Anonymous No.16780945]

>>16780698
Idk what to make of this. Are you saying it's kinda like o/ where they don't actually drive or work on cars, instead opting to quote statistics back and forth. You guys dont actually cook so the most inconvenient ways are pushed aggressively? Ya know like weighing ingredients to the gram like youre in a lab, and actually using thermometers for every meal

[Anonymous No.16780948]

>>16780698
Same

[Anonymous No.16780949]

>>16780663
Yes but I only use it for baking. 99% of the time I just eyeball everything.

[Anonymous No.16780989]

>>16780945
Weighing helps to always have the same result and to improve dishes.

[Anonymous No.16781155]

My gf gave me a blowjob like 15 minutes ago in bed. Halfway through I had to get up and take my morning piss. It started with me on my back and ended with her on her knees on my bed and me basically fucking her throat while I looked fondly at her ass as she thrust forward and back and her breasts swung. I would occasionally pull my dick out of her mouth and tell her to spit on it. As it got better and better I could hear the squelching sound as she blew me with a mouth full of spit and could also feel it running down my balls and eventually leaving a large wet spot on the sheets. She did a great job and deep throated me but I didn’t push it, being the morning and all, although I did hear a few GLORKS and GLURKS and gags.

I won’t belabor the point but I blasted a few days’ worth of roux down her gullet and then we lay down beside each other, her wiping her mouth with the back of her hand as I noticed her eyes were watering from the deep throating effort. Now I’m on /ck/ procrastinating having a shower and she’s going to make me a latte when I get downstairs.

Am I a master of roux? Far from it. But I do my best and enjoy the entire process of making and executing a nice healthy load of roux.

[Anonymous No.16781164]

>>16775588
Jewish chefs are actually responsible for creating most "french" cuisine, but they had to conceal their identities to avoid persecution.

[Anonymous No.16781174]

>>16781164
>Jews do everything the best and invented everything
>you just didn’t know because they had to hide it for fear of persecution from evil goy

Yeah sure buddy

[Anonymous No.16781190]

>>16781174
This, but unironically.

[Anonymous No.16781205]

>>16781164
Who are these Jewish chefs that invented French cooking?

[Anonymous No.16781221]

>>16781205
Oh you know… Pierre Finklestein, Gaston Greenfield, Jean Friedman. All the famous ones.’

>>16781190
I wonder whose behind this post.

[Anonymous No.16781233]

>>16780945
>and actually using thermometers for every meal
I do this. Internal temp is critical to good meat.

[Anonymous No.16781237]

>>16777946

> burrito
> spaghetti
> pizza

candyass

[Anonymous No.16781240]

>>16781233
Wrong. Moisten every individual bean.

[Anonymous No.16781245]

>>16781221
So not Alan Ducasse, Jacques Pépin, Guy Savoy or the master of French cooking Joël Robuchon?
You are delusional.

[Anonymous No.16781255]

>>16772175
Sprinkle in the flour a tiny bit at a time
Also don't stop stirring, so ideally one hand stirring and another adding the flour slowly

Also, assuming you're making Bechamel, don't freak out when it goes all clumpy when you add milk, keep adding milk slowly until it goes through all the stages and ends up liquidy again
Then add cheese if you want a Mornay sauce

[Anonymous No.16781260]

>>16772175
Fold it 600 thousand times like mr miyagi.

[Anonymous No.16781264]

>>16775656
Your dad sounds like a dick, did you get your presents back later?

If not that's a massive overreaction to burning like two tablespoons of butter and some flour. It takes like 5 minutes to make a roux so it isn't even like much time wasted

[Anonymous No.16781278]

>>16780945
Getting fairly accurate measurements is very important for baking. Plus if I haven't done the recipe before it makes sense to follow it as exactly as possible. I can make my own adjustments later on

So what do you do instead? Just eyeball it and assume you've got somewhere close to the needed amount?

I'm not the other guy though and weighing herbs and spices is a bit far

[Anonymous No.16781695]

>>16780619
you can't just use that as a replacement for regular roux though, it'd taste totally different.

[Anonymous No.16781709]

>>16772175
how do i become a master baiter?

[Anonymous No.16781818]

>>16781695
Cornflour roux thickens things way better

[Anonymous No.16781833]

>>16781818
And makes everything taste like shit.

Corn, not even once.

[Anonymous No.16782018]

>>16772647
You're over shooting into veloute or espagnole territory and trying to reduce your way backwards. This is extremely jacked up in your amounts for a simple sauce, saying you shouldn't reduce milk into a white roux (remind anyone of a particular sauce?), and your general methodology. You shouldn't be spreading this anywhere.

[Anonymous No.16782261]

>>16781833
So i should just eat gluten because you have some Vendetta against corn?

[Anonymous No.16782534]

>>16782018
>You're over shooting into veloute or espagnole territory and trying to reduce your way backwards
What are you evek trying to say?
Those are moderate ratios. Escoffier uses even more roux for Veloutés or Sauce Espagnole. 625g (340g flour and 285g butter) for 5l sauce.

[Anonymous No.16782539]

my favorite four letter word

[Anonymous No.16782584]

>>16777946
English is literally frenchified German retard

[Anonymous No.16782618]

>>16781237
>spicy wrap
>noodles
>open face melt
Stop pretending you need foreigners invading your language.

[Anonymous No.16782642]

>>16782618
brits are fucking cringe

[Anonymous No.16782984]

>>16773509
success is built on failure, you're gonna suck until you are good retard

[Anonymous No.16783582]

>>16772175
Use some of the fat from your meat. Chicken, beef whatever. Gives deeper flavor.

[Anonymous No.16783803]

>>16780949
This kinda makes sense to me at least. I don't bake but my mom used to
>>16780989
I understand that but any measurement will do the same thing but quickly
>>16781278
Yeah I get it for baking. Or rather trust that judgement like I said Ive never baked anything desu. Not a fan of most baked foods. I do things in parts mostly and a touch of eyeballing yes. For an obvious example rice. 1 part to 1 part.

[Anonymous No.16783928]

>>16780774
fucking WRONG you dumb cunt

[Anonymous No.16783987]

First you have to pronounce it the correct way not the American retard way. Pronounce it “roe-ux”

[Anonymous No.16784025]

>>16781264
Of course I did. He's not a monster. Lot less laughs than expected from my fun xmas roux story. And again... cant argue with the results: >>16775656.

[Anonymous No.16784095]

>>16783987
No.

[Anonymous No.16784265]

>>16780774
Dogshit advice. They are nothing alike.

[Anonymous No.16784432]

>>16780663
dont need a scale to know how much 1dl of flour weighs.

[Anonymous No.16784739]

>>16784432
You can't really measure flour according to dl. Sometime it settles differently and is more denser.

[Anonymous No.16785126]

>>16773913
This.
You only get better by learning from your mistakes, not just repeating them

[Anonymous No.16785178]

>>16777946
then you better abandon 35% of your vocabulary, based retard

[Anonymous No.16785882]

WTF is it with the
>Le Roux is le difficult!!! Oh noe!!11!
meme?
I'm doing roux since I was a little child, and it's piss easy. Just take some butter, melt it, add some flour, let it foam up and darken to your desired darkness, add your liquid in small portions, constantly stirring, until you've got the liquidness you want and you're done.
Or am I missing something? Will it be a magical taste experience, If I make some science out of it?
It's flour in fat. How hard can it be?

[Anonymous No.16785921]

Today was the first time in years that I went into a McDonald's instead of going through the drive-thru window. The drive-thru was closed, it was lunch time, and I didn't have time to drive to an alternative McDonald's location.

I waited in line for a few minutes before I realized I was waiting behind people who were waiting for their order. Waiting in line was felt really uncomfortable and I wasn't used to seeing the menu in that format, so there was about 90-120 seconds of awkward silence when I was still searching the menu while the cashier kept asking me what I wanted and staring at me attempting to make eye contact while I anxiously scanned the menu and tried to block her out.

I felt anxious and almost guilty for ordering an extra sandwich on the side. I said I wanted a Diet Coke and the cashier just gave me an insulting look and said, "uhhh okay". She handed me an empty cup and I told her there was no Diet Coke in it and immediately realizes that we had to fill our own drinks in the back.

I thought they would have packets of ketchup by the drinks, straws, etc. but they only had it in the pumps. I couldn't work up the nerve or patience to wait through the line just to ask for ketchup in packets.

It was a relief to get back to my car and eat in peace although the dry ketchup-less fries added insult to injury. I don't know why *anyone* would choose to order in the restaurant if they have a vehicle. It was just thoroughly unpleasant experience.

What is your preference when ordering fast food?

[Anonymous No.16785928]

>>16785882
It's a cajun meme.

[Anonymous No.16785930]

>>16785882
>roux
>liquid
Cringe. Keep making your baby "roux" and thinking you've got it solved.

[Anonymous No.16785961]

Roux is like edging

[Anonymous No.16785982]

>>16785930
>liquid
Are you retarded? Why else would you make a roux if not to add some liquid?

[Anonymous No.16786095]

>>16785982
>>liquid
>Are you retarded? Why else would you make a roux if not to add some liquid?
To fuck it

[Anonymous No.16786462]

>>16780945
>You guys dont actually cook so the most inconvenient ways are pushed aggressively?

The only thing aggressive here is your apparent retardation.

[Anonymous No.16786591]

>>16772175
https://youtu.be/76JXtB7JFQY

Shows how to make a roux that won't take you 3 hours

[Anonymous No.16786606]

>>16786591
What the FUCK is that beard lmao.

[Anonymous No.16786669]

>>16786606
It's what happens when you prioritize hiding your weak chin over keeping pube facial hairs out of your food and not looking like a complete loser.

Guy looks like a hard boiled egg with a beard.

[Anonymous No.16786705]

>>16786606
>>16786669
>wants to learn how to make roux
>omg that beard tho
>lets talk about his looks anonette
ngmi

[Anonymous No.16786801]

>>16772175
White and blond roux is easy. For dark roux buy the flour pre toasted