I have spent all morning making a roux for a seafood gumbo and it tastes horrible, just like flour. It is a nice milk chocolate colour and has a bit of a nutty taste but I am afraid to add the fish to it, it case its not edible. Any suggestions?
Roux
- Thread starter Lori58
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
powerplantop
Executive Chef
Odd that it still taste like flour after a long cook.
Andy M.
Certified Pretend Chef
Did you use equal amounts of flour and fat?
Andy M.
Certified Pretend Chef
I also cannot imagine this. Have you made this roux before with different results?
Andy M.
Certified Pretend Chef
Not so fast!
We're talking about a two ingredient item - fat and flour. After cooking, it would not be unreasonable to assume you could detect flavors of either or both ingredients. You may just be in a situation where you don't know what it should taste like.
I recommend you proceed with the recipe as planned.
One caveat. If you have irrevocably convinced yourself you will always taste the flour, don't bother. If you think you could be wrong and it's worth a try. It's worth a try.
Good point Andy about the two ingredients. And actually, I think I panicked because after giving it a few hours for spice flavours to meld, it is actually quite good and I am going to proceed with it. I couldn't figure out how it could look right and be the right consistency and taste wrong so I think all is good. I will let you know after dinner! Thanks for your support 
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Are you sure you didn't burn it? How did you make it, low and slow or hot and fast? once I get the roux to the right color, the next thing I add is the trinity and cook, constantly stirring until the veggis are soft. Then the garlic and spices go in and get stirred for another minute or so. By this time, all flower taste is gone and I start adding the roux to the stock. Seafood goes last, in order, from most cooking time to least.
Yes Craig, I cooked it slow...45 minutes to an hour, I then added the trinity and then the stock and spices last. Fish will go in last when we are ready to eat. I think it will be ok now but I like your order of operations.
Mad Cook
Master Chef
Did you cook off the fat and flour properly before adding the liquid? If you don't no amount of cooking will get rid of the flour taste.
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
Sounds like Lori's got it where she wants it now. Way to go!
Wyotex
Assistant Cook
You can make a real good dark roux if you want. The key is to control the temperature.
You can always attempt to add bits of your mirepoix/trinity into the hot roux to cool it down a bit. Low heat and stirring are your best friend.
You can always attempt to add bits of your mirepoix/trinity into the hot roux to cool it down a bit. Low heat and stirring are your best friend.
Andy M.
Certified Pretend Chef
Has anyone tried making a roux in the oven? I read a process where you bake the dry flour to the appropriate color in the oven the move it to a pan and mix in the oil.
Wyotex
Assistant Cook
I have tried it in a dutch oven. It comes out okay for me but I prefer on the stove, where I can control the heat.
Cheryl J
Chef Extraordinaire
Welcome, Lori!
I'm glad you went ahead with your dish and that you're happy with it! Hope to see you back with the end results of your dinner.
Andy M.
Certified Pretend Chef
Wyotex
Assistant Cook
Perhaps I am being misunderstood. It is a lot easier, for me, to stir the roux and use my stove top to adjust the heat high or low depending upon how dark or light it is. To me there is just less margin for error, more chance for consistency, not to mention every French cookbook I have read calls for rouxs on stove tops.
Your mileage may vary.
Last edited:
powerplantop
Executive Chef
The oven works pretty good. Practically Fat Free Gravy Recipe - YouTube
Not as good as stove top but better than the oven use the microwave.
Lazy Mans Chicken and Sausage Gumbo Recipe for Mardi Gras - YouTube
Andy M.
Certified Pretend Chef
I make mine on the stove top as well. I didn't understand you comment about heat control so i asked. Not suggesting you should change your method or that it's not a good way to do it.
