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Mar 25th, 2012
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Nay sayers #5619384 02/25/15 02:14 PM
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wal1809 Offline OP
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Alright to all ye who brutalized the color of my roux in my duck gumbo the last time. This is for you. I learned a fool proof way to make roux without worrying about burning it and it gets darkkkkk. This roux is for you hayraker!

Last edited by wal1809; 02/25/15 02:15 PM.

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Re: Nay sayers [Re: wal1809] #5619443 02/25/15 02:45 PM
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microwave?


Dear Ag2015, please assume this post is a joke and is not to be taken serious
Re: Nay sayers [Re: garrett] #5619529 02/25/15 03:19 PM
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Originally Posted By: garrett
microwave?


No Sir!



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Re: Nay sayers [Re: wal1809] #5619531 02/25/15 03:20 PM
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interesting, taste the same?


Dear Ag2015, please assume this post is a joke and is not to be taken serious
Re: Nay sayers [Re: wal1809] #5619561 02/25/15 03:31 PM
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I tried the Kary's store bought roux after a sugesteion from a Villa Platte Cajun french teacher and Hogman on here. It was off the chain and easy. So I set out to replicate that. Easy as you please and they are exactly the same. half unsalted butter and half flour. Melt butter, stir in flour and set in a 350 400 degree oven, sstir every 30 mins to a hour. 3 or 4 hours and you will see it getting dark and a delicious nutty aroma. When you get to "your" desired dark, you're done. I went a step further and decided to can mine. Now that I have figured it out, I am going to do about 4 pounds of butter and floour and can it all. That way everytime I wish to make a gumbo for the next 2 or 3 years, I don't have to fool with the roux. I can take it on hunting trips and make fresh gumbo on the trip really easily. Lastly, Christmas gifts. I can give these roux as gifts to friends and family.


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Re: Nay sayers [Re: wal1809] #5619569 02/25/15 03:36 PM
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I heard baking it is the way to go too


Re: Nay sayers [Re: wal1809] #5619570 02/25/15 03:37 PM
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You may want to go another minute or so on the next batch Wal


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Re: Nay sayers [Re: #Hayraker] #5619606 02/25/15 03:55 PM
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Originally Posted By: Hayraker
You may want to go another minute or so on the next batch Wal


clap How did I know!


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Re: Nay sayers [Re: wal1809] #5619626 02/25/15 04:05 PM
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Damn wal, at first glance i thought it was one of your new duck calls


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Originally Posted by bill oxner
Loved my 4 inches. Well needed.

Re: Nay sayers [Re: beaversnipe] #5619651 02/25/15 04:19 PM
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Originally Posted By: beaversnipe
Damn wal, at first glance i thought it was one of your new duck calls


It is, you just have to look closer.


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Re: Nay sayers [Re: wal1809] #5619671 02/25/15 04:30 PM
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Tag for later, but got to ask...really exactly the same? Butter and flour doesn't seem like it would have much flavor. No broth or stock?


Re: Nay sayers [Re: TXPride] #5619677 02/25/15 04:35 PM
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Originally Posted By: TXPride
Tag for later, but got to ask...really exactly the same? Butter and flour doesn't seem like it would have much flavor. No broth or stock?


No broth or stock for the roux. All that comes later when you make the gumbo. This is just a recipe and proceedure for the roux.


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Re: Nay sayers [Re: wal1809] #5619843 02/25/15 06:10 PM
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Oven roux has been around for a long time.

I still prefer to make mine at the stove. And your roux isn't dark...that is a medium cooked roux!

Re: Nay sayers [Re: wal1809] #5619850 02/25/15 06:15 PM
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TXpride knows not what roux is


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Re: Nay sayers [Re: schmellba99] #5619877 02/25/15 06:27 PM
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Originally Posted By: schmellba99
Oven roux has been around for a long time.

I still prefer to make mine at the stove. And your roux isn't dark...that is a medium cooked roux!


It is the exact same color as a herchy's chocolate bar and that is as dark as I want it. Be it medium or not thats as far as I was going to take it. It was leaving that nutty flavor and headed to a burnt flavor in a hurry.


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Re: Nay sayers [Re: wal1809] #5619908 02/25/15 06:43 PM
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I thought you were making cornbread.

Re: Nay sayers [Re: Hogman4127] #5619911 02/25/15 06:46 PM
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Originally Posted By: Hogman4127
I thought you were making cornbread.


You got your cornbreads mixed up eek2


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Re: Nay sayers [Re: schmellba99] #5619928 02/25/15 06:55 PM
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Originally Posted By: schmellba99
Oven roux has been around for a long time.

I still prefer to make mine at the stove. And your roux isn't dark...that is a medium cooked roux!


if I was a betting man I would say the flash from the camera and the glass make it look a lot lighter than it really is


Dear Ag2015, please assume this post is a joke and is not to be taken serious
Re: Nay sayers [Re: wal1809] #5619935 02/25/15 07:00 PM
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I like that you used salt free butter

Re: Nay sayers [Re: garrett] #5619949 02/25/15 07:04 PM
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Originally Posted By: garrett
Originally Posted By: schmellba99
Oven roux has been around for a long time.

I still prefer to make mine at the stove. And your roux isn't dark...that is a medium cooked roux!


if I was a betting man I would say the flash from the camera and the glass make it look a lot lighter than it really is


Your bet would have won the prize. I just figured that was too much to explain to some of these guys in one day clap

Last edited by wal1809; 02/25/15 07:04 PM.

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Re: Nay sayers [Re: Hogman4127] #5619952 02/25/15 07:05 PM
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Originally Posted By: Hogman4127
I like that you used salt free butter


OK shatstick!!


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Re: Nay sayers [Re: wal1809] #5619967 02/25/15 07:11 PM
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Originally Posted By: wal1809
Originally Posted By: garrett
Originally Posted By: schmellba99
Oven roux has been around for a long time.

I still prefer to make mine at the stove. And your roux isn't dark...that is a medium cooked roux!


if I was a betting man I would say the flash from the camera and the glass make it look a lot lighter than it really is


Your bet would have won the prize. I just figured that was too much to explain to some of these guys in one day clap


I try to help out when I can up


Dear Ag2015, please assume this post is a joke and is not to be taken serious
Re: Nay sayers [Re: wal1809] #5619970 02/25/15 07:12 PM
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clap


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Re: Nay sayers [Re: wal1809] #5620009 02/25/15 07:29 PM
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I took the flash and the glass into account when I made my assessment.


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Re: Nay sayers [Re: #Hayraker] #5620470 02/25/15 10:58 PM
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Originally Posted By: Hayraker
I took the flash and the glass into account when I made my assessment.


up


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