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Roux Spoon?

a
armagnac Feb 24, 2010 03:31 AM

Now and then I come across mention of the roux spoon. Googling, I found several different critters - spoons with a diagonal straight side at the end, solid or with holes or one big hole, metal or wood, and others that look more like spatulas than spoons.

Everything else about Louisiana cooking seems to have many variations, and why should roux spoons be any different? Still, I'm curious. What in particular is a roux spoon supposed to do that an ordinary spatula or spoon, solid or slotted, can't do equally well? And what's the best design for doing it?

Since roux spoons aren't stocked by the kitchenware stores up here in Brooklyn, or not the ones I've been to anyway, and since I seem to get the roux done without special equipment, it may all be academic. But you never know.

Comments?

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  1. Davwud Feb 24, 2010 03:37 AM

    I use a whisk and when I'm not using one I use a silicone spatula.

    DT

    1. grnidkjun Feb 24, 2010 05:29 AM

      I think it's whatever works for you. I sometimes use a whisk.. sometimes a silicone spoon.. whatever is handy and works is suddenly your "roux spoon".

      1. Chemicalkinetics Feb 24, 2010 05:53 AM

        Arm,

        I am a novice at gumbo and Louisiana cuisine, so I only use a wood spatula and sometimes switch to a wood spoon later. I know many use a whisk to mix the roux in the beginning and then switch. I think a flat edge tool is desirable to effectively scrap the bottom of the pot. Insufficient mixing will lead to burning because roux can be very thick and one cannot rely on simple "convection" motion to mix the liquid. A spoon works well for me too, just a bit more mixing on the flat surface than using a spatula, but the spoon works better at the corner of the pot.

        1. m
          Maximilien Feb 24, 2010 08:19 AM

          1$ wood spoon is good enough.

          spend money on good ingredients, not weird useless gadgets.

          1. k
            koigirl Feb 24, 2010 10:54 AM

            Don't know what a roux spoon is but my most used stovetop tool for sauteing, making rouxs, thick sauces, etc., is a wooden spatula with a flat diagonal end to move liquid/prevent scorching/sticking.

            2 Replies
            1. re: koigirl
              penthouse pup Feb 25, 2010 06:23 AM

              Agree--a flat wooden spatula is what I have used for 35 years...but I always preface by sifting the flour through a strainer for even distribution, then use a whisk until it's all smooth, then I use the
              flat wooden spatula.

              1. re: koigirl
                d
                Dee S Feb 25, 2010 06:47 AM

                I do the same; angled wooden spatula. It's the best tool I've found for dealing with the molten lava! I have a special one just for making savory, spiced dishes like gumbo....so I guess it's my roux spoon!

              2. Quine Feb 25, 2010 06:56 AM

                I totally agree with most here! I use non-stick for roux, and I use a SIMPLE wooden spatula with a straight edge. The only other thing I use and I believe they might not make it any more, is a wire whisk that was circular with a flat whisk bottom.

                1. grnidkjun Feb 25, 2010 07:14 AM

                  I've seen one done like this.. in more of a triangle shape for getting into corners:
                  http://www.cookswares.com/individual.asp?n=R133

                  This is one specifically called a roux whisk:
                  http://www.cookswares.com/individual.asp?n=R129

                  I use a regular whisk when needed... and it sounds like most tend to prefer something like this.. whether it's silicone or wood:
                  http://www.amazon.com/Tovolo-80-11410...

                  1. a
                    armagnac Feb 25, 2010 11:18 PM

                    Looks like nobody really knows what a roux spoon is - which may be my answer. Or maybe no Louisiana cooks have spoken up. For those who are interested:

                    http://www.cookinglouisiana.com/Articles/Roux_Spoon.htm

                    http://www.bubbasspoonfactory.com/spoons.htm

                    http://www.accentrics.net/uniquely_cajun.html

                    http://www.101cookbooks.com/archives/...

                    As you can see, lots of different shapes and sizes. The wooden spatula with a flat diagonal end that some of you are using may actually be a type of roux spoon, like some in the pictures. But most have a bowl. Maybe the idea is that you keep using the same implement after the roux is done and liquid is added, to stir the gumbo. I was going to say, to stir and taste, but then there are those holes...

                    3 Replies
                    1. re: armagnac
                      grnidkjun Feb 26, 2010 05:59 AM

                      umm.. hello? born/raised South Louisiana.. we never had any special commercially produced spoon. None of my neighbors did either.. we used a whisk, or wooden spoon/spatula.. whatever worked best for each person.. no magic tool will make a roux.
                      Choose what is comfortable for you.

                      1. re: grnidkjun
                        Zeldog Feb 26, 2010 07:37 PM

                        Absolutely right. I also grew up in LA and never heard of a "roux spoon" prior to this thread. I used a wooden spoon or spatula or a ballon whisk until a few years ago when I came across one of these gizmos:

                        http://www.amazon.com/Best-Manufactur...

                        I find it creates less mess and is a bit more efficient than a spatula and gets into corners better than a balloon whisk, but it doesn't make a better roux. Still, it's not a big investment and is worth it if you make roux often.

                        1. re: Zeldog
                          decolady Feb 27, 2010 03:18 PM

                          Count me as another one reared in Louisiana who never heard of a roux spoon. I've always used a long handled wooden spoon, as taught by my grandmother.

                    2. a
                      armagnac Feb 25, 2010 11:27 PM

                      Looking for something else, I see that some wok spatulas are similar in shape to some roux spoons:

                      http://www.amazon.com/s/ref=nb_sb_nos...

                      1. tim irvine Feb 27, 2010 08:55 AM

                        I use a Delbor whisk for roux, and it works like a charm. I have also used those little broom like things that people call cake testers (you pull out a piece of straw at a time, I guess), and they are incomparable for making roux but don't last long.

                        1. j
                          jlabello Aug 5, 2010 10:39 AM

                          McWare Inc sells them which is located in Mamou, La. Website is http://www.cajunclassiccastiron.com/nindex.htm or www.mcwareinc.com but if you are cooking on a teflon or enamel coated pot you might try a angled turner from Epicurean http://www.epicureancs.com/kitchenute... as this is what most people I know have used for years. We just made them ourselves but the Epicurean brand does not dry out like regular wood. All they do is allow you to scrape the bottom of the pot or skillet and keep stuff from burning.

                          Enjoy!
                          JL
                          Denham Springs, LA

                           
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