I just saw the temperature I am supposed to cook my roux on, which is what I needed to know! =P Very nice video! Quick and to the point, not a lot of filler, which is nice! But it has everything you need to know about making a simple roux.
Laissez les bon temps rouler!! MMMMMMM........Gravyyyyyy..........
Awesome. I'm from New Orleans and that wasn't anything but butter and flour. New Orleans roux is dark brown, chocolate in color. And no self-respecting New Orleaner uses pre-packaged crawfish. I suspect that your accent is fake, and you're not from New Orleans at all.
@jwarne1 I am going 2 guess that U R trolling because NO SELF-RESPECTING HUMAN being would be rude 2 another human being 4 no apparent reason (I mean that VERY SINCERELY). I guess if going around, picking other people's videos apart makes U feel better, then go for it. People like me will eventually come around to point out what an ass you are making yourself appear to be. & try to remember what is said about ASSuming things about others. Especially when U have NO foundation 2 base it on.
God bless you! As a big fan of cajun cooking (I'm biased 'cause I grew up with it) roux is one of the "main missing" ingredients in many reproduced Cajun recipes.
Keep it up and keep the recipes pure! Vive L'Acadie!
A dark brown or carmel colored roux is primarily for soups, stews and gumbos. A white roux is used for the Mac and Cheese recipe or other white cream sauces; which means that butter and flour is mixed and heated together. However, you only cook for 1-2 mins. Then, we had the warmed milk and wisk well and continuously.
I just saw the temperature I am supposed to cook my roux on, which is what I needed to know! =P Very nice video! Quick and to the point, not a lot of filler, which is nice! But it has everything you need to know about making a simple roux.
Laissez les bon temps rouler!! MMMMMMM........Gravyyyyyy..........
Darkestone46and2 1 year ago
Comment removed
Darkestone46and2 1 year ago
Awesome. I'm from New Orleans and that wasn't anything but butter and flour. New Orleans roux is dark brown, chocolate in color. And no self-respecting New Orleaner uses pre-packaged crawfish. I suspect that your accent is fake, and you're not from New Orleans at all.
jwarne1 2 years ago
@jwarne1 I am going 2 guess that U R trolling because NO SELF-RESPECTING HUMAN being would be rude 2 another human being 4 no apparent reason (I mean that VERY SINCERELY). I guess if going around, picking other people's videos apart makes U feel better, then go for it. People like me will eventually come around to point out what an ass you are making yourself appear to be. & try to remember what is said about ASSuming things about others. Especially when U have NO foundation 2 base it on.
Darkestone46and2 1 year ago
Thanks1 You're gonna get that stove, I know it!
mikestokes1 3 years ago
beautiful!!!
one more reason to get a stove
jws54 3 years ago
God bless you! As a big fan of cajun cooking (I'm biased 'cause I grew up with it) roux is one of the "main missing" ingredients in many reproduced Cajun recipes.
Keep it up and keep the recipes pure! Vive L'Acadie!
JoeArc10 3 years ago
Thank you for watching. Yes, the roux sure does make the stew!
mikestokes1 3 years ago
do you use it for making mac and cheese
halliezmandy 3 years ago
A dark brown or carmel colored roux is primarily for soups, stews and gumbos. A white roux is used for the Mac and Cheese recipe or other white cream sauces; which means that butter and flour is mixed and heated together. However, you only cook for 1-2 mins. Then, we had the warmed milk and wisk well and continuously.
Good question and thanks for watching. --Beryl
mikestokes1 3 years ago
thanks!
love9boy 3 years ago 2
THANK YOU for watching!
mikestokes1 3 years ago