Little help - BBQ Central

Go Back   BBQ Central > Corporate Administration > General (Non-BBQ) Discussion
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-27-2007, 02:36 PM   #1
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-27-2007, 04:05 PM   #2
BBQ Central Pro


 
Join Date: Oct 2005
Location: Lindenhurst, NY
Posts: 994
It's just butter and flour, I would think a pretty long time
__________________

__________________
Aim for Sucess, not perfection
Good Country, This America
Bobberqer is offline   Reply With Quote
Old 01-27-2007, 04:26 PM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Nick it should last a good bit, I'd just warm it up at least to room temp before adding though.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-27-2007, 05:10 PM   #4
BBQ Centralite
 
Diva Q's Avatar


 
Join Date: Nov 2006
Location: Barrie, Ontario
Posts: 3,379
I keep mine in a mason jar in the fridge. Last time it was 2 weeks no problems.
__________________
________________________________________

www.DivaQ.ca

Life is too short for bad BBQ

Generously sponsored by:

Traeger Canada
Hovey's Gourmet Meats
Big Rock Brewery
Basques Hardwood Lump Charcoal
Alcan
Diva Q is offline   Reply With Quote
Old 01-27-2007, 05:35 PM   #5
Official BBQ Central Mark
 
john pen's Avatar


 
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
Buy the kind in the jar..Woodman say's it'll last forever..
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
john pen is offline   Reply With Quote
Old 01-28-2007, 09:27 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-28-2007, 07:53 PM   #7
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
To be honest with ya, they don't even sell roux in a jar around here!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-28-2007, 08:33 PM   #8
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
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
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 01-28-2007, 08:39 PM   #9
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Thanks John, I just bookmarked that article so I can read and reference it later!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-28-2007, 09:32 PM   #10
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
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.
cleglue is offline   Reply With Quote
Old 01-28-2007, 09:41 PM   #11
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
I just went downstairs and opened the jar. Smells like OLD oil. I guess it is time to throw it out. Nothing growing in it.
cleglue is offline   Reply With Quote
Old 01-30-2007, 12:38 PM   #12
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Quote:
Originally Posted by speedtrap
Are you really discussing the shelf life of Roux?? COME ON.. Its takes all of 3 Min to make and then you know its fresh..

If you really think about it by the time to go to the Fridge open the door open the jar give it smell to see if its any good then re warm it so it will do its job you could have had a fresh one on the stove already finished..

For all you Low and Slow guys this is pretty LAME. 12+ Hours to make a meal and you save 2 Min by using pre made Roux.
You can make roux in 3 mins?

I don't buy roux in a jar.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-30-2007, 12:50 PM   #13
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Finney
Quote:
Originally Posted by speedtrap
Are you really discussing the shelf life of Roux?? COME ON.. Its takes all of 3 Min to make and then you know its fresh..

If you really think about it by the time to go to the Fridge open the door open the jar give it smell to see if its any good then re warm it so it will do its job you could have had a fresh one on the stove already finished..

For all you Low and Slow guys this is pretty LAME. 12+ Hours to make a meal and you save 2 Min by using pre made Roux.
You can make roux in 3 mins?

I don't buy roux in a jar.
I was gonna ask the same thing..............takes me a good 30 minutes at least to make a proper roux.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 01-30-2007, 01:05 PM   #14
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Finney
Quote:
Originally Posted by speedtrap
Are you really discussing the shelf life of Roux?? COME ON.. Its takes all of 3 Min to make and then you know its fresh..

If you really think about it by the time to go to the Fridge open the door open the jar give it smell to see if its any good then re warm it so it will do its job you could have had a fresh one on the stove already finished..

For all you Low and Slow guys this is pretty LAME. 12+ Hours to make a meal and you save 2 Min by using pre made Roux.
You can make roux in 3 mins?

I don't buy roux in a jar.
It might take 3 minutes to do other stuff ...but roux in 3 minutes I'm not buying it...

I was gonna ask the same thing..............takes me a good 30 minutes at least to make a proper roux.
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 01-30-2007, 01:17 PM   #15
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Maybe he thinks flour in water is a roux? [smilie=a_whyme.gif]
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-30-2007, 01:38 PM   #16
BBQ Central Pro


 
Join Date: Oct 2005
Location: Lindenhurst, NY
Posts: 994
Racheal Ray makes hers in 3 minutes, doesnt she ???
__________________
Aim for Sucess, not perfection
Good Country, This America
Bobberqer is offline   Reply With Quote
Old 01-30-2007, 02:34 PM   #17
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
Quote:
Originally Posted by Bobberqer
Racheal Ray makes hers in 3 minutes, doesnt she ???
Thats why shes getting Divorced...
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 01-30-2007, 03:02 PM   #18
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
The ONLY 3 minute roux I have ever heard of.....is the chit out of a jar!
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 01-30-2007, 03:44 PM   #19
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Okay, if you say so. I'll stick with all the others though, if you don't mind.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-30-2007, 04:48 PM   #20
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Finney
Quote:
Originally Posted by speedtrap
Are you really discussing the shelf life of Roux?? COME ON.. Its takes all of 3 Min to make and then you know its fresh..

If you really think about it by the time to go to the Fridge open the door open the jar give it smell to see if its any good then re warm it so it will do its job you could have had a fresh one on the stove already finished..

For all you Low and Slow guys this is pretty LAME. 12+ Hours to make a meal and you save 2 Min by using pre made Roux.
You can make roux in 3 mins?

I don't buy roux in a jar.
I was gonna ask the same thing..............takes me a good 30 minutes at least to make a proper roux.
Must like instant grits too.
__________________

__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ 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







All times are GMT -5. The time now is 05:47 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×