"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-12-2014, 02:17 PM   #11
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,881
Quote:
Originally Posted by powerplantop View Post
I know old thread but...

When I first heard about this I was sure it would not be as good. Well it is good. The taste will be of a darker roux than what you see so you want to stop a bit lighter than what you want. I am now sold on this method.

And I love not having to stand over a hot stove for a long time stirring like crazy.

How to make a Roux in the Microwave Oven - YouTube
I sure like this video ppo! I made my first ever roux for my Christmas gravy and it was the best gravy I've ever made without a doubt. It took a lot of time and a lot of non stop attention. I'll do your method next time since I don't have an emotional investment in proper roux protocol.
Seriously, I wish someone would explain why a proper roux needs to be made on top of the stove?
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-12-2014, 02:20 PM   #12
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,153
Quote:
Originally Posted by Kayelle View Post
I sure like this video ppo! I made my first ever roux for my Christmas gravy and it was the best gravy I've ever made without a doubt. It took a lot of time and a lot of non stop attention. I'll do your method next time since I don't have an emotional investment in proper roux protocol.
Seriously, I wish someone would explain why a proper roux needs to be made on top of the stove?
Because the method works.

Incidentally, if it's the time spent stirring that bothers you, you can buy an automatic stirring device. Don't know if it works or if it's a gimmick

http://unikia.com/stirio.html?gclid=...FTHLtAodPU0A-A
or
http://www.amazon.co.uk/uutensil-sti...tomatic+stirer
__________________

__________________
Mad Cook is offline   Reply With Quote
Old 01-12-2014, 02:27 PM   #13
Head Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,026
The only thing that I can see wrong with making roux in the mic, is you loose the nutty flavor of the stove top method.
__________________
salt and pepper is offline   Reply With Quote
Old 01-12-2014, 02:45 PM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,363
Has anyone tried the method where you bake the dry flour in the oven until it browns?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 01-12-2014, 03:00 PM   #15
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,881
Quote:
Originally Posted by Andy M. View Post
Has anyone tried the method where you bake the dry flour in the oven until it browns?
This may be TMI and certainly off topic, but my grandmother told me to do that for powder to cure my first born's diaper rash, and it worked.

Nevermind, and carry on.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 01-12-2014, 06:36 PM   #16
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
Quote:
Originally Posted by Mad Cook View Post
Unless "roux" has some arcane meaning in Cajun cooking, I'm with Scott.

No, just checked. It means the same as any other roux in the basic method. To be honest, all that faffing about with the m/wave seems a lot more of a nuisance than doing it the "old-fashioned" way.
Roux has the same meaning in Cajun as French. In Cajun cooking darker roux are the norm.

Having done it the old fashion way for years and now trying the microwave way. I will take the microwave.

Quote:
Originally Posted by Mad Cook View Post
Because the method works.

Incidentally, if it's the time spent stirring that bothers you, you can buy an automatic stirrings device. Don't know if it works or if it's a gimmick

[/SIZE][/FONT]
The microwave method also works so it does not explain why people are stuck on the stove top method.

I have seen people use the automatic stirring devices and they were happy with them. One of the cajun cooks on youtube uses them. Says he can drink his two beers and make a roux at the same time.

Quote:
Originally Posted by salt and pepper View Post
The only thing that I can see wrong with making roux in the mic, is you loose the nutty flavor of the stove top method.
When I do it in the microwave it has plenty of nutty flavor. The roux that you see me make in this video actually tasted like a darker roux than what it looked like.
__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 01-13-2014, 07:55 AM   #17
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,785
The last time I made a Cajun roux, I did it stove top in a CI pan. It had the best flavor development of any other method I've tried. I thought the fast roux method from Prudhomme was it, until I tried the long cook method. I am also not a fan of actually cooking in the microwave.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 01-13-2014, 08:58 AM   #18
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,154
Quote:
Originally Posted by CraigC View Post
The last time I made a Cajun roux, I did it stove top in a CI pan. It had the best flavor development of any other method I've tried. I thought the fast roux method from Prudhomme was it, until I tried the long cook method. I am also not a fan of actually cooking in the microwave.
For the stove top method the long cook method is the best way. The fast cook way is a shortcut, but lets face it not everyone has that much time.

I would say the microwave method gives about the same results as the fast cook method.
__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 01-13-2014, 09:39 AM   #19
Senior Cook
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 469
ATK did some baked flour (done dry) and then added the fat when they were making a Cajun dish, although I can't remember what dish. It was their "method" for making a dark "penny" roux.
__________________

__________________
GA Home Cook is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Microwave Fireworks? Bangbang General Cooking 8 11-27-2004 12:25 AM
Easy Microwave Fudge jude Brownies & Dessert Bars 1 10-18-2004 01:15 PM
Stove not working...can I bake it in the microwave? Anonymous Desserts, Sweets & Cookies & Candy 1 05-05-2003 10:50 PM
7 Microwave Cake Recipes Filus59602 Cakes & Cupcakes 0 10-18-2002 02:42 PM
Bavarian Pot Roast..Microwave...Low Fat + Exchanges Filus59602 Health, Nutrition and Special Diets 0 10-17-2002 03:59 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:02 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.