Question about storing roux for gumbo.
I am going to make a pot of gumbo this weekend, and I was wondering about what would be the best way to store roux until I need it again. I've seen it in jars, so I would imagine that I could store my own. When I make roux I take my time so as not to burn it. I as thinking of storage as a way to save time next time I want a pot of gumbo. Thanks for any advice!
re: Becca Porter
I'd say that it would keep for a good while...but you should make gumbo often enough that it wouldn't be sitting around for say, a year.
Let it cool somewhat, and fill a scalded Ball Mason Jar to nearly the brim with pretty warm roux. Put the cap on and seal - as it cools, it will pull the cap down. My Mom used to do that.
FYI - even though it is sacrosanct in food circles, there are *some* decent jarred rouxs out there. Cary's Roux is one, if you are in a position to find it. Others are horrible! Many cajuns use jarred rouxs nowadays.
Paul Prudhomme says:
Roux can be made in advance, cooled and then stored in an airtight jar for several days, in the refrigerator or at room temperature. If roux is made ahead, pour off excess oil from the surface and reheat (preferred), or let it return to room temperature before using.
Glass is preferable to plastic for two reasons -- easier to clean and less likely to carry "off" flavors, but plastic will work.
I buy commercially made roux - Savoie - which comes in a glass jar and keep in the fridge -- seems to stay good indefinitely.
I've also kept home made roux in a glass jar in the freezer for months.
After all, it's just flour and oil. Should be good for as long as it tastes fresh, no?