Poche's Roux 16 oz.
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Poche's Roux 16 oz. jar
If you are a gumbo purist at heart, you may feel like it is cheating the first time that you resort to a jarred roux. The whole point of making gumbo, after all, is the timeless and time consuming ritual of hovering over a hot pot for an eternity or so right? Stirring constantly to avoid those small black flecks that are the death knell for any roux. Poche's Roux in a jar is consistent and smooth by cooking flour and fat low and slow in an oven for up to six hours. This is a dark roux and produces a darker gumbo. Order some up and you'll discover that making a complex dish like gumbo can be ridiculously easy. Just heat the roux up in a pot; add your stock, your chosen meats or seafood; and you'll have what tastes like a four-hour gumbo in about 60 minutes. Sure, it might be cheating. But once you've had a gumbo made with Poche's Roux, you'll be able to live with yourself.
|Ingredients||All purpose flour, cottonseed oil with TBHQ and citric acid in propylene glycol to retard oxidation and dimethylpolysiloxane, salt|