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Old 01-27-2007, 01:36 PM   #1
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Little help

When you are making a roux, how long can you keep it in the refridgerter before adding it to a gravy or soup?

Thanks
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Old 01-27-2007, 03:05 PM   #2
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It's just butter and flour, I would think a pretty long time
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Old 01-27-2007, 03:26 PM   #3
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Nick it should last a good bit, I'd just warm it up at least to room temp before adding though.
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Old 01-27-2007, 04:10 PM   #4
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I keep mine in a mason jar in the fridge. Last time it was 2 weeks no problems.
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Old 01-27-2007, 04:35 PM   #5
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Buy the kind in the jar..Woodman say's it'll last forever..
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Old 01-28-2007, 08:27 AM   #6
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Quote:
Originally Posted by john pen
Buy the kind in the jar..Woodman say's it'll last forever..
I think Nick values his integrity of being a decent cook and wouldn't stoop as low as to buying a jar of roux. That's as bad as one using an electric stove and calling themselves a chef!
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Old 01-28-2007, 06:53 PM   #7
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To be honest with ya, they don't even sell roux in a jar around here!
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Old 01-28-2007, 07:33 PM   #8
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Re: Little help

Quote:
Originally Posted by Nick Prochilo
When you are making a roux, how long can you keep it in the refridgerter before adding it to a gravy or soup?
This guy says:

Quote:
Once a roux is prepared it will [keep] in your refrigerator for a month or so if properly stored.
--John
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Old 01-28-2007, 07:39 PM   #9
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Thanks John, I just bookmarked that article so I can read and reference it later!
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Old 01-28-2007, 08:32 PM   #10
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I don't know how long it keeps even though I'm from Louisiana. I usually only make what I need for the dish. I do have the jar kind I bought while down in Louisiana. I had it a long time. I believe it is under an old sink cabinet in the basement where I keep alot of cooking stuff. It has been opened but I looked fine a few months ago...I probably need to open it up and see what acutally it smells like. Here is the kind I bought from a local supermarket in New Orleans.

http://www.savoiesfoods.com/products_roux.html

The easiest roux I made was in an oven with a mixture of 50/50 mixture of flour and oil. I believe I cooked it at probably 250 degrees and stirred it occasionally. I did this in an iron skillet.
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