When I moved from NOLA to Maryland (1985) this is how I made my roux, because people were stopping by my home with the expectation of getting a New Orleans meal. I loved that so to save a little time I would make a dry roux and store it to make random NOLA recipes for friends. They enjoyed it as much as I enjoyed cooking the meals.
I just hate you with all the love I got. Ice cube, bad ass with his bad ass roux. I was drooling also I really like caramelized onion spaghetti. You keep it simple and classy and that’s how I like it. Let us keep on chowing!
We make roux and freeze it. I suppose Making a roux like this saves time but it isn’t a roux with flavor. Where’s the butter or the oil? Now if you’re cutting calories ok…I also season my roux. How boutcha?
Good but it's a pain in the ass. That's how I learned it make Demi glase when I was 13 and dish washing. Our Chef was lazy but it turned into a free education. Now 40 yrs later still cooking
First let me begin this with my knickname is Butter I been cooking all my life that being said I’d like you to try my BLT(Butters Last Try)… seems like you don’t eat pork but you seem pretty intelligent so find your version of Apple wood smoked bacon COOK IT THE RIGHT WAY not to crispy not to floppy I’d say el dente…toast up some cinnamon swirl raisin bread…that’s right that’s what I said then you’re gonna get some garlic and three cheese flavor croutons and raisins chop all that up pending on how many sandwiches you’re making is how much of each you’ll season your Mayo with season till your ancestors tell you to stop 🛑 then of course you have the regular accoutrement lettuce chop some tomatoes 😂😂 see what I did there??? Stack it up as you would ANY LAST TRY and then tell me how delicious it was…
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The geto boys reference killed me 😂😂
That gold medal flour cut killed me 🤣🤣
I heard it. I thought my mind was playing tricks on me. I had to watch it again.
Didn’t even know this was possible thank you !
You’re welcome!! 🙌🏾🙌🏾
My mother taught me after I moved from NOLA to Maryland. Saves about twenty minutes when making Gumbo or Shrimp Stew.
You are a good chef! Keep up the good work!
Thank you very much!
When I moved from NOLA to Maryland (1985) this is how I made my roux, because people were stopping by my home with the expectation of getting a New Orleans meal. I loved that so to save a little time I would make a dry roux and store it to make random NOLA recipes for friends. They enjoyed it as much as I enjoyed cooking the meals.
That's one of the best cooking hacks I've seen so far!
My mind is playin tricks on me…
This is how I start my gumbo
YEEEEAAAAHHHH BOOOOYYYYEEEE!!( in my Flava Flav voice).
I’ve done this before and loved it.
😂love it!
Yes the only way I make it! Side note it’s great for diaper rash for the new mommies ❤
@@tanyavansam714
Like your 13 year old cousin?
Yes, “Og method“ works wonders for diaper rash.
Great thanks, now I have to go listen to Mind playing tricks on me for the 1100th time this year
I know right 😂😂 I had to play it several times while I was trying to edit.
Now this is a game changer
How long did it take for yours to be completely done and how long can the dry roux last?
My grandma would use those McCormick gravy packets
I just hate you with all the love I got. Ice cube, bad ass with his bad ass roux. I was drooling also I really like caramelized onion spaghetti. You keep it simple and classy and that’s how I like it. Let us keep on chowing!
Can you show us how your implement the dry roux in cooking?
Wow this is phenomenal
Oh hey, this is the same technique us Desi's use to make roux for nihari!
Im gonna try this with my next gumbo thanx
You can also use this for baby diaper rash. Works wonders.
I been wanting to make gumbo greens for a while now, but just don’t feel like stirring a roux for an hour. This is brilliant, thank you!
That's how my mom starts her gumbo! We'll first she makes the chicken stock from a whole chicken
Who knew? Well, you knew! Thank you!
Brilliant!!!❤
Game changer TY
Do this with sugar in a 250 F oven and you get toasted sugar, I'm going to have to see how this roasted flour with toasted sugar work for desserts.
We make roux and freeze it. I suppose Making a roux like this saves time but it isn’t a roux with flavor. Where’s the butter or the oil? Now if you’re cutting calories ok…I also season my roux. How boutcha?
That’s fya! Vid an all
Good but it's a pain in the ass. That's how I learned it make Demi glase when I was 13 and dish washing. Our Chef was lazy but it turned into a free education. Now 40 yrs later still cooking
Man my granny would use tht to make a anti rashe powder
Did it work? 😅
Old school gumbo. No grease
First let me begin this with my knickname is Butter I been cooking all my life that being said I’d like you to try my BLT(Butters Last Try)… seems like you don’t eat pork but you seem pretty intelligent so find your version of Apple wood smoked bacon COOK IT THE RIGHT WAY not to crispy not to floppy I’d say el dente…toast up some cinnamon swirl raisin bread…that’s right that’s what I said then you’re gonna get some garlic and three cheese flavor croutons and raisins chop all that up pending on how many sandwiches you’re making is how much of each you’ll season your Mayo with season till your ancestors tell you to stop 🛑 then of course you have the regular accoutrement lettuce chop some tomatoes 😂😂 see what I did there??? Stack it up as you would ANY LAST TRY and then tell me how delicious it was…
I do it in the microwave, but this sounds alot eaiser!
Really you brown your flour in the microwave I have to see this
A good gumbo was never made with a dry roux frfr
Makes the house STINK!
As a kid i hated when my mom browned flour in the oven!
😮❤❤❤
Louisianans:dat dere ain't na roux,dat boi dere burn flour n na oven dere
Boy stop
😮
Clear up baby rash real quick