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About roux

hotle

By hotle
in Cooking

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Alex

Alex

Posted
Posted
8 minutes ago, TdeV said:

What's in it, @Alex?

 

Click the "Nutritional Information & Ingredients" link on the web page.

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GloriousDawn

GloriousDawn

Posted
Posted

@Hassouni, that looks delicious. And I’m a fellow fan of glucomannan. You are not wrong about a little going a long way. My first go at thickening gravy with it was hilarious. I could have served it in slices. 😆

 

Have you tried baking with it? It seems that a 1% (1g glucomannan:100g gf flour) addition makes a reasonably effective stand-in for gluten. Half a % glucomannan plus half a % xanthan gum has also been interesting. I’ve been using the latter where a more rigid structure is called for. 

“A still more glorious dawn awaits. Not a sunrise, but a galaxy rise. A morning filled with 400 billion suns. The rising of the milky way.”

― Carl Sagan, Cosmos

Hassouni

Hassouni

Posted
Posted
On 5/2/2021 at 3:02 AM, GloriousDawn said:

@Hassouni, that looks delicious. And I’m a fellow fan of glucomannan. You are not wrong about a little going a long way. My first go at thickening gravy with it was hilarious. I could have served it in slices. 😆

 

Have you tried baking with it? It seems that a 1% (1g glucomannan:100g gf flour) addition makes a reasonably effective stand-in for gluten. Half a % glucomannan plus half a % xanthan gum has also been interesting. I’ve been using the latter where a more rigid structure is called for. 

 

Slices is right! Stiffer than Jell-o.

 

I haven't used it in baking, think it'd complement coconut flour?

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GloriousDawn

GloriousDawn

Posted
Posted
On 5/3/2021 at 10:15 AM, Hassouni said:

 

Slices is right! Stiffer than Jell-o.

 

I haven't used it in baking, think it'd complement coconut flour?


Can see it balancing coconut flour very well. Coconut flour is such thirsty stuff, you can end up with a crumbly too-dry mess without much effort. Glucomannan holds some absurdly high multiple of its own weight in liquid. I have a part almond flour, part coconut flour ‘cornbread’ in my queue of experiments. Will of course have to make a pot of chili to help wash it down. 🤓
 

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“A still more glorious dawn awaits. Not a sunrise, but a galaxy rise. A morning filled with 400 billion suns. The rising of the milky way.”

― Carl Sagan, Cosmos

  • 4 years later...
Owtahear

Owtahear

Posted
Posted

Sorry for dragging this back up but going to make seafood gumbo this weekend, clearing my freezers of crab, oysters, shrimp and crawfish.   I would never think of a premade roux.   Looking through this thread it seems like alot of people overthink it.   I find it cathartic, you spend an hour.....just stirring, focusing, concentrating, it clears your mind, it is almost relaxing.    It smells wonderful, turning into that almost peanutty smell.....dark brown.   After that and the veggies, got to use homemade seafood stock.  If you get this part down......it is pretty hard to fuck it up and don't add the seafood too early.

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