>>142
Yeah that shit is burnt, the color of plain cookies is about what you're looking for.
It requires equal parts of fat and flour, I use butter so I don't know if that makes it easier or something, but you just keep it on a low fire until the texture starts feeling a bit sandy.

>>143
>the color of plain cookies
Isn't off to the other end and being too light? Most recipes talk about a nice dark roux for their gumbo.
I'm using peanut oil since that's simply what I have on hand, but I do think I kept it on too high a fire. I'll try a thicker pan too so it won't heat up too quick.

>>144
I've never had any issues with my roux, I don't think the color is really what you should be focussing on, the texture is much more indicative whether or not it's done, I think once the texture starts looking a little sandy is when the flour is cooked well enough that it starts absorbing the fat.

OP here, made the gumbo with a new roux and it was delicious. Sadly no picture of it. I have some leftovers for tomorrow.
I didn't have a whole lot of spice on hand, but I did add two different types of dried/smoked sausage which gave the gumbo most of its taste.

>>145
There's a point after it browns where the roux starts to "dry up" a bit and becomes liquid again a few moments later, I just took it off the fire at that point resulting in a nice brown roux that wasn't literal tar like my first try. Worked out great.

>>149
>where it becomes liquid again
That's technically too long but whatever works for you, I'm just used to roux used in french and italian recipes, don't know about something like gumbo.

Relevant
https://www.youtube.com/watch?v=vAdF-IdMzxQ

That looks more like a meat sauce than a roux.

When I make roux for macaroni and cheese, I am for >>143's sugar-cookie color.

Sift the flour too.

>>150
They use very dark chocolate colored roux for gumbo. It's more for flavor than thickening.

>>203
Ah yes I looked it up, it seem gumbo is some variation on a red savage recipe usually made with okra or some other nigger vegetable to thicken it, the dark roux was merely a way for the louisianians to emulate that with normal ingredients.

Which I suppose if why you don't come across dark roux on many other recipes, it was just an attempt at emulating okra or filé powder.

Best color and amount (to liquid) of roux for Nipponese curry?

>>209
Roux for a curry? Don't they prefer to thicken with corn starch in asian cooking?

>>209
Stop eating weeb shit and get a real meal. Weeb curry is basically instant power they throw over vegetables like eating a pot noodle or 10p packets of ramen.

>>209
Well are you making it from scratch or using the roux cubes? The cubes usually give a pretty good idea of how much water you need on the box but it depends on how big your chunks of vegetables are and how long they will cook for (because you'll lose water via steam from simmering them) . Japanese curry as far as I can tell (if you make it yourself) is just a shitload of cooked onions, >>302 cornstarch/potato starch/rice flour and curry powder (keens curry as an example but less "sweet") So while it's a worthwhile experience to make it there's not much benefit in doing so unless you're on a low salt diet since it already is made with rather simple/low quality spices and the like.

>>306
I like the texture from the corn starch, though. And it's easier than starting with a roux. I usually sprinkle it onto the vegetables when I first throw them in and it will form a paste as they sweat.

>>306
I want to make some roux from scratch.

>>205
I just bought some sassafras root for making root beer from scratch, and I saw that sassafras leaves are dried and ground for this. It's called gumbo filé and Amazon sells it.

https://www.amazon.com/Zatarains-Pure-Ground-Gumbo-File/dp/B001Q91922/

>>314
Isn't roux just butter and flour? Just melt butter then throw in flour until it's a good roux. Or are you trying to grow and mill the grain yourself?

I've got some mushrooms, cream and parmesan left over from some other stuff, plus a cooked sausage. I also have sodium citrate for what it's worth. Does this sound like a good recipe?
>steam mushrooms
>drain
>melt butter
>saute mushrooms
>add garlic
>make roux
>add cream
>add salt (sodium citrate?), pepper and cheese
>add mushrooms and sausage (to reheat)
>add spaghetti
>eat

>>350
Sounds good, but what's the point of steaming the mushrooms first?

>>352
It gets rid of the water in them very easily.

>>317
He means curry roux. The way Jap curry is made is to make a sort of stew with the meat, veg, and stock or water, then add a spiced roux near the end to thicken and season it. Either a pre-made block from a package, or a roux made before starting the rest of the curry. As well as the flour and butter is can have curry powder, garam masala, and a range of whatever spices you want to end up in the curry.

>>357
I've seen them do that kind of thing in videos for indian recipes but I've never seen them take it out of the pot and add it back in at the end. I'd like to try that but how would I prevent it from just becoming a bunch of hardened chunks?

>>376
I normally make the roux the day before and put it in the fridge overnight, so it's one less thing to deal with when I'm making the rest. It obviously does harden, but I take a ladle of the liquid from the main curry pot, use it to moisten the roux block in a small bowl or pot until it becomes a paste, then add that paste to the main pot.

The way I've always made Japanese curry was to start with sauteing the onions in the pot, then add the chicken and let it brown, then pour in the stock and add the other ingredients (carrot, potato, etc) at as needed for their various cooking times, and then finally once it had simmered until the vegetables were cooked I'd mix in the roux. I'm not even sure how you'd have to change things if the roux was in there earlier.

>>354
I see. I'll have to try that sometime.

>>378
Just put very little water (2 tablespoons at most) in the skillet, cover it and heat it to a boil.