Make, Freeze, and Use Roux

[@clancarney2541]

my dear you are the Julia Childs of homesteading /prepper cooking methods! Thank you thank you thank you thank you for all your work in creating this channel!

[@clancarney2541]

i wonder what freeze drying would do to a roux. I mean if you can powder it, the measuring out of what you need, could be easier.

[@tizmehere492]

I was a high school teacher for 38 years and now I teach adults to live with loss of vision. Please, remember that ppl learn differently so please respond to the questions asked in conversations with kindness; think of how Pam might answer the question, factually and kindly.

[@JanMGB]

❤

[@user-ys6pl4wo3c]

I put 3 or 4 cups of flour on a baking sheet in the oven at about 300* for a couple of hours, stirring it accasionaly until lightly browned ,when cooled I store it a glass jar with a tight lid. When making gravy I mix equally Browned flour and what ever fat I have available, add liquid in small portions until I have the consistency I want.

[@TalEdds]

You made pre-gelatized flour, which doesn't clump and is perfect for gravy. There is a commercial version called wondra flour.

[@grannaboo03]

Pam this is such a great idea. I love that it has sparked many others to chime in about the frozen dough idea. I have an idea to share. I often don’t use the whole can of tomato paste, so I scoop out the rest by the Tablespoon & freeze them. I have been thinking lately about just slightly freezing a can or two & opening them from both ends & pushing the 1/2 frozen tomato paste and slicing them into pucks & freezing them for future use 🤷🏻‍♀️

[@nursekate6772]

I do the "puck" idea for garlic butter. I roast garlic, mix it into room temp butter and freeze into pucks. I add it to cooked pasta, tomatoes, and basil for a quick spaghetti dish. I also use the pucks at Thanksgiving, sliding them under the skin on the breast of the turkey. 😁

[@caroleanne8529]

Similarly, I skip the initial freezing step and just make a tomato paste log. When I need some, I let the log sit on the counter for a couple minutes and then slice off what I need. If I froze for a short time as you said, I would probably get more even measurements.

[@timothywilliams9678]

Hi Pam, love the video! I remember making large pans of roux when I was in food service training over 40 years ago. I remember the question on our final exam about making roux! I have one little problem. The sound of the scraping of a pan always makes my skin crawl. I have to mute the video when you are scraping. I always have to get far away and cover my ears wherever anyone scrapes a pan. I have to use silicone covered whisks and scrapers when cooking. Not a criticism at all, just sharing.🤯

[@deeT02]

Great idea!

[@wendyneal4900]

That’s a fantastic idea! Thanks for sharing!❤

[@Katya-zj7ni]

French chefs sometimes use beurre manie , equal parts butter and flour kneaded into a dough and drop that in to a sauce , but having a frozen roux is fantastic ❤

[@MiskalM16]

I have been freezing Rue for years. It works great. And it is a great time saver

[@fishinghole333]

Yes, a beurre manie is used in classic beef bourginion. Also, when cooking a gravy, the maximum thickness is reached when it has boiled for one minute.

[@ForbiddenChocolate]

I always made roux with a 1:1 ratio of clarified butter and flour and kept it in a jar on the counter (it needed to be stirred occasionally as it cooled to stop it from separating). That worked pretty well for years, but it was very firm after it set so not terribly easy to scoop out on cold days. But then I learned a better way that has been an absolute game changer! You use 1 cup of clarified butter and 2½ cups of flour. Bring it to the bubbly point in a pan, then transfer it to a baking dish (uncovered) and put it in a 250°F oven for 3 hours. Turn off the heat, keep the door closed, and let it rest for 12 hours. (I start mine in the afternoon so it's ready in the morning 🙂) It smells wonderful, a bit like cookie dough, and comes out crumbly and so easy to use! I divide mine into jars, pints and half-pints, and keep one on the counter, one in the fridge, and the rest in the freezer. It can be added to your sauces and gravies right from the jar. So easy! Here's a link to the video (I just love Chef JP!), and there's a link in the video description for printable instructions. I hope you check it out Pam, because it makes it very simple to have prepared roux on hand that's shelf stable for at least 3 months, refrigerator stable for at least 6, and can be frozen indefinitely! kzbin.info/www/bejne/bJSvYXWfp5WNp7ssi=fK9UBW0NuJMn5-sg

[@RoseRedHomestead]

Love this idea!!! Thank you for sharing. I will try this using my ghee and maybe do a follow-up video!

[@ForbiddenChocolate]

@@RoseRedHomestead I really think you're going to love it! You got me started storing ghee years ago, so thank you for that! 😊

[@janiefox3458]

Back in the '60's my husband was stationed in NJ and we were friends with the Mess SGT. He taught me how to make gravy - - and like you said - the only way I could make gravy was enough for a whole battalion of troops. Now I am widowed and alone and I have finally am able to cut the portion down to a small pain, but there are still a few leftovers. I am going to try your freezing method but using a silicone muffin pan each spot filled maybe a 1/3 full -- - makes so much sense.

[@RustyPgh]

Interesting and timely topic. I had been thinking about a way to freeze bacon grease in very small portions for recipes. I've frozen juice and zest in ice cube trays or in covered 2 oz or 4 oz containers. Just did cranberry-orange relish 2 - 4 oz like this to add to lunches or dinners delivered to friends. Glad you like the covered ice-cube tray. I had looked at something like that for fruit puree cubes but hadn't ordered yet. This will be another tool to reduce waste while preparing nourishing and flavorful meals. Thanks.

[@donnalovintexas8760]

Pour your boxed broth out of the side opposite of the spout. That way, it does not plop, and splash coming out. I learned this tip on KZbin. I use the dollar tree boxed shelf stable milk for my coffee.

[@kimberlyjafari3167]

Thank you for this!!! Fabulous idea! I didn’t know this was possible. I’m 62 and you have taught me so much about preserving and preparation! ❤

[@neilmunro6683]

This was great As stated below beurre manie , equal parts butter and flour kneaded into a dough I think could be put in ice trays and frozen, then cooked out in a sauce from a chefs perspective.. The making of the dough would produce larger quantities of baseline product and save the step to cook it before freezing it.. Also the product would remain together with NO SEPERATION.. I have not done this but, dough for bread is frozen and then cooked. So I see no reason for it not to work.. Great video.. Good for you.. Kindness Lochness Scottish Highlands..

[@Tzippy323]

Fill those little compartments using a turkey baster. Goes much faster, and no drips.

[@wayne2091]

Chef Jean-Peirre has a baked roux that is shelf stable. I used ghee instead of clearified butter add another cup of flour. It works wonderfully. I keep it on my counter top for soup season. I made chicken and noodles last Friday and will be using it for my potatoe soup and broccoli soup and cauliflower soup. I actually powder mine the best I can in my food processor.

[@toniearnest1861]

I was going to say the same thing ...I never made it but I was wondering if it was really shelf stable. Chef Jean-Peirre makes a lot of amazing dishes !!!🥰

[@grlnexdoorable]

That is amazing. Thank you for sharing.

[@grlnexdoorable]

Cooking, "by eye" is an irresponsible technique because not measuring wastes food.

[@grlnexdoorable]

@wayne2091 if you don't have a formula, it isn't a recipe. It's an ingredients list.

[@grlnexdoorable]

​@@wayne2091Learn to calculate.

[@bop5277]

I have watched so many yt videos over the years... This video is TOP NOTCH! Excellent idea! Thanks BOP

[@MQTAful]

Back in the day, when I still thought I could eat wheat, with impunity, I made roux 'balls' and froze them.. Just worked the fat into the flour and shaped them into balls. When I needed to make gravy or thicken soup, etc., I just plopped a ball or two into a skillet and cooked off the rawness of the flour and continued to make gravy, soups, stews, etc, . I just put them into the simmering liquid and continued to cook until they reached the thickness and taste I wanted. Since having to go gluten free, I had been reduced to using cornstarch or potato starch to do the job of roux. The taste and consistency left much to be desired--like taste and velvety-ness. However, I've been experimenting with other methods and can use King Arthur GF flour in the place of wheat flour and make a roux. Works. Masa works when I want that taste. Of course, it has been so long since I had wheat flour gravy, I can't be sure if the taste is comparable--but it doesn't leave me wanting. I am going to try Your method and also try my old method with GF flour and see how they work. Thanks bunches. What a thickening thituation, to be thure...just thayin'.

[@YeshuaKingMessiah]

Sour cream works somewhat But I don’t do soups rly now as they want roots etc, high fiber vegs don’t work.

[@elisaangel9789]

Use a turkey baster to put the roux into the trays.

[@anitaruffinen8324]

This is a wonderful idea. I also freeze tomato paste by the tablespoon since I don’t always need a full can.

[@DeeDeeDIY]

I have an older cookbook that states to use 1/4 cup fat with 1/4 cup flour to 2 cups liquid. I've been doing it that way for about 50 years. It is always smooth and silky.

[@cynthiafisher9907]

The formula is 1 Tablespoon each of flour and fat for each half cup of liquid. That way you can make any amount of sauce or gravy.

[@melissacoghlan1014]

Ok so back in the day some 35 years ago I attended technical college doing home economics I still have the cookbook that gives so much technical information and recipes. I have followed this book and formula for years. No1 thin pouring sauce 1 cup liquid, 1 Tbs flour, 1 Tbs fat, salt for cream soups. No2 medium sauce 1 cup liquid, 2 Tbs flour, 2 Tbs fat, salt for savoury sauces No3 thick 1 cup liquid, 3 Tbs flour, 2 Tbs fat, salt for soufflé and savoury fillings. No4 very thick (Panada) 1 cup liquid, 4 Tbs flour, 4 Tbs fat, salt, for croquettes. It does mention that it can be cooked and stored for future use but doesn’t mention a method of storage. I think, just me saying that your cube mixture after cooking I am guessing actually contains not one Tbs of fat and flour but actually 1/2 that amount in volume after being combined. I think as other people have mentioned that you could just drop the cubes in the liquid and whisk as the melt, emulsify and thicken. Also I think also as others mentioned, the roux was cooked too long initially. I believe that is what was called a blonde roux, I remember something about just cooking it long enough to burst the starch granules/molecules to get rid of the flour taste. I hope this info is helpful. I really enjoy your channel and look forward to new posts 😊

[@sherylh4780]

When I am filling a compartment container like yours I find pouring the liquid mixture into a container with a spout makes it easier to fill each compartment. Much faster. I use a 2 cup glass measuring cup with a spout. I know there are larger size silicon ice cube trays. I bought all of mine at garage sales. I have sizes from candy molds to a 1 cup size. I store all my excess buttermilk, cream, sour cream, yogurt, etc. in cubes in my freezer in 1/2 cup measurement. They work very well in cooked dishes.

[@RoseRedHomestead]

Thanks.

[@MaryWehmeier]

Great idea.

[@nadinehansen9241]

I also use a measuring cup to pour into the ice cube trays.

[@bumblebee7922]

That's GREAT! I will try that too!

[@barbaram5787]

I actually have Roux in my freezer. Mine is a powder, though. I follow Jean Pierre's channel and he has a video that does a pie pan amount that after you cook it on the stove, you then bake it low in the oven. I like the powdered because I can adjust the amount more easily. If you check him out, warning he is a character but not in a bad way.

[@judypeterson9952]

So like dehydrating it?

[@barbaram5787]

@@judypeterson9952 I think you are right. That didn't occur to me. I just love having it.

[@rorriannroch]

I think for a family this would be great but for just my husband and I the freezer method is better as I don't have to clarify the butter or do the whole oven procedure. If I used a lot the oven method would be better and I would do a double recipe since it lasts so long.

[@gcook9221]

I get the biggest kick out of watching him! He is quite the character and I have learned a lot from him about cooking!!

[@barbaram5787]

@gcook9221 Oh yes, so you know all his little sayings. Jack really adds the perfect spice to the videos too.

[@sherrimorrill8772]

I'm so happy you have this channel to share your wisdom with us!

[@rorriannroch]

Such a great idea. After watching your results I feel like the cast iron probably contributed to the darker color since it holds onto the heat long after it is taken off the heat and also the cast iron itself. I also did some research and decided to do equal parts by weight as it gives a little more of a thickening punch. 1 stick butter(108g) and 108g flour. It is in my freezer now!

[@cbordes1]

What a clever idea. I would’ve never thought that you could freeze roux. This is going to be a real convenience for me. My family loves homemade Mac & Cheese and I’ve always wanted to find shortcuts to making it. Now I have. Thank you for sharing. This is amazing.

[@cyn4rest]

We always mixed 1/2 fat and 1/2 flour, shape into roll and bake in oven. Old restaurant chef’s trick is to bake in corner of oven while other things are baking. Slow to medium oven is best. Wrap and store in refr until needed.

[@naomimartinez9385]

This will be such a nice thing to have on hand. Those silicone trays do come in different sizes, from teaspoon to quite a bit larger. Some are listed as ice trays, and there are some listed for baby food as well. I am sure there are different descriptions for them as well.

[@pnwgardenergal1325]

I have a tray of 1 cup and one that is 1/2 cup. Great for portioning out.

[@kathystearns9012]

Pam, I have those types of ice cube trays. Today, I had hearts and gingerbread men floating in my glass, which made me smile 😊 I also have one of stars and stripes ❤ I've used mine for only ice, never thought of doing a roux in them, but I'll do roux in a plain, non-fancy tray 😲

[@jeanniemacadams7983]

There are advantages to living in the South! All Lodge products are made in Tennessee, and Lodge has 4 **true** factory stores - 3 in TN and one in Charlotte, NC. Lodge has pretty exacting standards and will label products as "seconds" that I (LOL, in all of my vast knowledge) would call first quality. I LOVE cast iron but find I can no longer handle the weight of big pieces. I'll deal with the weight of camp (footed) Dutch ovens, but skillets? I visited Knoxville, TN adult kids last month and stopped in the Lodge factory store in Sevierville to check out the seconds racks. I got an 8" skillet for $10 and a 10-inch round griddle pan (think biscuits for that one) for $11. Seasoned those babies upside down on the gas grill and they're PERFECT. Prices you found are wonderful; just wanted to let folks in the South know there are still less-expensive options available at any Lodge factory store.

[@bumblebee7922]

SO glad you were able to get such bargains!

[@glendajackson3404]

I am so amazed that you can cook without an apron! Lol I have ruined many a shirt because I forgot to put on an apron! I love hearing the science behind what you are cooking.

[@decormiamour]

Great idea! I’m definitely going to add this to my “quick fix” section of the freezer. Also, you may want to consider using a silicone whisk in your cast iron/stainless steel, it eliminates the noise 😂😂😂

[@linkay6]

This is a great idea. When i was in Home Ec in high achool, I learned to make gravy. I don't remember it being called a roux, but could have been. Rhe measurements were 2 T fat, 2 T flour, mix together and brown the flour, then add 1 cup of milk. I've since learned that using 2% milk requires either more flour or a little less than a cup of milk. I didn't know that it lost its thickening power the longer you cook it, so thanks for that info and the video!

[@caffeinatedengineer7993]

Interesting. I usually use a bermanier (spelling?). Essentially, I take equal parts raw flour and butter and I mix them together in a large lump. Then I break it into small pieces and slowly add it to my soup/stew/gravy. I find that I do not end up with a "raw flour" taste if I simply cook it long enough. I find it easier than toasting a roux and dealing with all that nonsense. I never got the hang of making traditional french gravies.

[@kaesmomFitz]

Huh. I never knew a roux had actual measurements. I've always just eyeballed it. Very interesting that it can be frozen though. That's kind of a game changer.

[@Stoffmonster467]

Yes, simply as much butter that the flour dissolves.

[@karenleavitt7241]

You could also freeze the 2 cups of gravy (not milk). And freeze that also.

[@suzy3840]

I love your experiments.

[@user-sy7ck3ln6o]

Fabulous Pam! All so folks... in an emergeny should electricity go down/or very very limited.. we can still make some roux if we have on hand very very long shelf stable Ghee + flour. Pam and Jim did a wonderful vid on how to make your own ghee! I'm super big on diversifying your food preparedness by have more than one way to store and have foods on hand in an emergency

[@janhuffman2972]

Rose Red Make your roux and pour into a glass baking dish. Freeze, then cut into squares. Place into a freezer bag, then store it in your freezer container. It is faster and easier than spooning into those small containers. You can do the same with leftover tomato paste. I never throw extra tomato paste away.

[@kayharris6457]

I love your videos. You are a great teacher and cook. Thanks for sharing in such a professional way.😊

[@leila4581]

In Europe, we weigh things. I never had my roux separate. The usual ratio that always works is 70 gr butter/70 gr flour for 1 liter of cold liquid (or a cold roux with a hot liquid). That should give you the perfect consistency for a gravy, a vegetable gratin or lasagna. If you want a thinker result, you can lower the amount of liquid or increase the amount of flour. Finally, if you don't want to get out the scale every time you do it, weigh it once than find the volume equivalent ;)

[@RoseRedHomestead]

Thanks for sharing!

[@tcooper659]

That would be very handy for camping. I use the silicone ice tray molds for ginger, garlic, & poblano peppers in the freezer.

[@katydidiy]

I'm single and retired...so I don't cook big batches of almost anything. However, now and then I'll make roux using about a cup of butter and flour then I freeze in ice cube trays .....then put in zip bags. Been doing this for several years. A perfect solution for me. So pleased to see you sharing this hack with your followers. Thanks Pam & Jim! Edit: my mom always made roux with crisco and cooked it dark for stew. Go too long and it will lose its thickening power.....she warned me about that and she was right..ask me how I know that 😎

[@RoseRedHomestead]

LOL! Thanks for your comment.

[@marthakjolsrud2660]

You could pour that roux into a measuring cup with pouring spout to get the roux into the mini ice cube tray. Easy peasy.

[@RoseRedHomestead]

Yes, that would work better.

[@anniegetyrgun8741]

There is a chef on YT a who makes a roux and dehydrates it in the oven overnight. He says you can then use it at anytime during the cooking process with no lumps and best of all it’s shelf stable and can sit on the counter for weeks! Chef Jean Pierre I think his name is

[@janscutter]

love this channel. in louisiana the different types are blonde, brown and brick. a reminder, the darker the roux the less it works.

[@RoseRedHomestead]

Thank you!

[@ldg2655]

Your can also just mix soft butter and an equal amount of flour into a paste, and store it in a airtight container in the fridge and use it the same way.. it is called beurre Manie’ (kneaded butter).

[@maryfromohio4610]

I wish you could have shown us how you made your beef stroganoff. Seeing you use all your canned food and how fast and easy it is to prepare a meal would be exciting to see. Thank you for all you do.

[@christinamatzen4214]

I love the idea of being able to toss a cube in if it’s not as thick as you want it to be. Plenty of times I’ve added too much liquid then I’m scrambling to fix it.

[@danniemcdonald7675]

What a great idea! The little ice cube trays are perfect for when you need just a little thickener. I kept yelling (in a nice way), "Turn the heat off!" 😊 Cast iron retains heat and the roux continued to cook. I'm glad it got thick enough. I would have loved to have seen the Beef Stroganoff.

[@sandrafisher5831]

Love this idea........and all the comments from everyone. Sitting here thinking of what I will use it for first.

[@Katya-zj7ni]

Wonderful idea❤

[@joyjacobs5022]

I love my ice trays, exactly the ones you have. I have tomato paste in one, ready for my freezer.

[@paulineo8544]

Could you link the trays? Amazon has so many different ones

[@dianacfleming]

How interesting! I never thought about freezing a roux. Thanks for the idea!

[@sueprimm8435]

I think it depends where you grew up, I grew up in the Deep South. southwest of New Orleans, LA. We use oil and flour. I never measured it, but we did use more flour than oil. Although it is still basically the same as yours.

[@reginat2063]

I will try freezing...so convenient! Normally, I use the 3-2-1 ratio for gravy. 3T flour, 2T fat, 1 C stock

[@karenryden9421]

Roux is the first thing I was taught in home economics.. thanks for the memory! I wish schools still had that class..ho hum!

[@hollywinsman9464]

It's beautiful Pam.

[@nursekate6772]

Another WONDERFUL video! Thank you! I never considered freezing the roux that I make for my biscuits and gravy! My daughter in law makes homemade baby food and freezes it in Silicone ice cube trays. She then stores them in gallon freezer bags. Our grandson is now 10 months old and she mixes different cubes together like sweet potato/avocado, and beet/apple. He LOVES it! The cubes can also be put into those little teething pacifiers like a "popsicle" to soothe baby's gums, while giving additional nutrition! A tip for pouring broth from those containers, flip it over so the spout is on the top, for some reason when I do this, it doesn't "glug" lol

[@bumblebee7922]

@nursekate6772 Awwww. that's so wonderful those babies get homemade baby food!!!

[@etheldaher6234]

If I’m using the roux right away I make it this way with the flour and oil/butter/ghee. I also brown up flour by itself and keep in a jar in fridge so I can use when I need some thickening.

[@bethannslusser4254]

I have just discovered your videos. I love them! I am a retired teacher who is a detail person and you hit the mark with me! I have chronic kidney disease so processed food is not good for me. I make my own convenience foods that are healthy for me and my husband. I have always been a big canner but not so much pressure canning but I have done it. I purchased a digital pressure canner and your videos helped me gain the confidence to use it! I am definitely going to try this roux recipe. I tried your honey ginger carrot recipe and it came out great! Thanks for sharing your experience and recipes! Keep them coming!

[@kathrynethrogmorton2584]

I have been freezing my broths in the quarter cup silicon cubes and using when I want to add more flavor to gravies, soup, etc.

[@RoseRedHomestead]

Great tip! Thanks.

[@etheldaher6234]

I also use the ice cube rays for pesto, sofrito and other quick seasonings.

[@GP4288]

❤ ur channel

[@rebeccaknudsen6190]

The restaurant I worked in used to bake the roux then break off a hunk as needed. We served hundreds of guest for breakfast at times.

[@Stinson.Homestead]

This is such a great idea! I think a turkey baster would be a great tool to fill those little compartments. 💙

[@Nadine-ol8dn]

Such a great idea. Please let us know what your trip to the restaurant supply store did for your newest project.

[@tinyacres2827]

Youx Toux Can Doux A Roux. --Title of an article I once read. 😄

[@retiredinnameonly8429]

back in home ec, it was equal parts fat and flour, but then one cup liquid. . 1 to 1 to 1 c thin sauce gravy, 1 to 2 to 1 cup thicker sauce, thicker gravy, 1 to 3 to 1 c pudding thickness, 1 to 4 to 1 cup thick binder for croquets.

[@cajunladyforchrist]

We use roux for our gumbos here in Louisiana.

[@blondi1950]

Hi, Pam, I have watched and loved each of your videos on Rosered Homestead. This time I just had to share a trick I learned from my mother and tweaked for my own use. She kept a tin coffee can between the back burners of her propane gas stove, and each time she cooked bacon, after the grease cooled she transferred it from her iron skillet to the tin can. Funny thing, I don’t think that can EVER got full, because she used that grease for everything from biscuits to gravy, even brownies one time when she had no lard; never had a chance to go rancid, but when it was empty we washed and dried it. Now my own twist comes from learning how to make authentic gumbo from a Creole friend of mine. She spent about 30 minutes cooking her roux on low-medium while we cooked the chicken, chopped vegetables, etc. It was the color of peanut butter when she said it was done…and about that consistency. I figured I’d burn mine so I began saving the roux that resulted from frying sliced green tomatoes dredged in 2 parts AP flour to 1 part cornstarch. I keep a salsa jar on the door of my fridge & add the cooled roux to it. When I make gumbo, the last thing I add is frozen salad shrimp, which cools the simmering food to just the right temperature to stir in my refrigerated roux without making lumps! Today’s video brought back lots of sentimental thoughts & feelings. Thank you from the bottom of my almost 74-year-old heart!

[@janettarothmeyer1217]

Another wonderful idea. I am making this.

[@ArtistCreek]

I bought some bigger ice cube trays for my homemade appple pectin. They are amazing. And really inexpensive!

[@gailsegal6843]

Good morning, Enjoy your show! I do have the same exact ice cube tray, happened to find it at Marshall's, however, we live 90 minutes from there and civilization, lol, so we typically do shop online. Best way to use the cubes is to tip the tray over, cover still in place, and run the corner under water for just a few seconds, then the cubes will be easily accessible. Otherwise, they do stick a little, but obviously if the tray is left out of the freezer for a minute that would do the trick as well. I use ice cubes weekly for my orchids, which by the way, are on their third blooms!!!! You have a very pleasant program, I just found you yesterday and have subscribed.

[@joeyhardin1288]

Thank you. I understand but you might explain to all "Going outside to the freezer" and the difference between the outside and the refrigerator/freezer. God Bless and stay safe.

[@Kerrin77JIH]

If you want a lighter roux, you have to move it from the cast-iron pan. It involves dirtying a dish, but I would’ve put it into a glass bowl and then transferred it into the ice cube tray. The cast-iron just simply holds onto too much heat and you can’t control the depth of color in the roux by leaving it in a hot cast-iron pan even if it is off the heat. I love the idea of freezing and having it ready!!

[@RoseRedHomestead]

thanks.

[@rapunzelz5520]

Boy i hit the jackpot today! This is the 2nd question i had. I know i cant use dairy in canning and this tip will speed the final process up. When im hungry and come home late from work, i want to open my canned chicken or beef and toss a sauce together quickly. Thanks again!😊

[@RoseRedHomestead]

So glad it was useful for you.

[@jackedwards3164]

I make and freeze roux in ice cube trays like you are describing. I like to use it with my canned pork roast or beef roast. I heat up a quart of my roast, and when it is hot, I add one frozen roux cube. Perfect. I learned somewhere that you add a cold or frozen roux to a hot liquid, or you add a cold liquid to the hot roux to make the perfect sauce or gravy.

[@cherhilde7232]

Thanks for this! I often have thought about how I can help hubby to make gravy and sauces for me as I am unable to cook anymore. I usually step in and do the roux for him so he can finish the meal … but the really is perfect!! I never thought of preparing some on a good day so we can have it readily available for him on my not so good days!

[@mellaniehulsey]

Here in Louisiana we use roux every day in our meals. Roux is a staple here in our culture. Depending on what cooking we use roux in different colors. Gumbo roux is very dark. Must be very careful not to burn roux. C'est Bon

[@mellaniehulsey]

Meat drippings gives another level of flavor. Continually stir.

[@mellaniehulsey]

Jean Pierre a French chef does a dry roux that sits on counter.

[@leebrendalee]

Pam your fabulous new pan has two pouring spouts you could use instead of spoon,

[@ritasnider2998]

I am so excited about this. Thank you for this idea ❤

[@vjex867]

Thank you. Mom could make gravy from just about any scant amount of drippings she had in a pan. I never could make gravy. Thank you so much for this video. I will be trying soon. (I'm 71) Never to late to learn. ha ha

[@RoseRedHomestead]

You are so welcome! Jim

[@marygallagher3428]

Great demo, thanks!

[@aw738]

You wouldn't make sausage gravy here in the south with butter. It takes sausage grease.

[@ltodd79]

This would be very helpful to use with home canned meats!

[@deenichols491]

Great idea.

[@janpiper3068]

I love the idea

[@nancypeplau9747]

I will try using a Baster to fill my cubes…. Thanks for this video!

[@cynthiafisher9907]

Great idea!

[@alpetterson9452]

Roux is very forgiving. The classic recipe is 1 to 1. But a little more fat or a little more flour won't hurt it. My roux is usually thicker then what we see in this excellent video.

[@karenclark1419]

What a great & useful idea. Thank You!! Oh, yesterday received the Steramine tablets, yey!!

[@MaryWehmeier]

I love them!

[@niksand1713]

It seems I usually use 1/4 cup each flour and butter with 2 cups liquid. Thanks for this video!

[@laurakiffmeyer9221]

i always did 3Tb butter, 3Tb flour to 2 cups of milk

[@ArtFlowersBeeze8815]

Looks great! Never thought about using alternative fats other than butter. I just butchered up 10, turkey sized chickens. I smoked three and added to the bones and skin of the others to make chicken broth. So, will have a go at making roux with that fat. Flavour! (yes, Canadian spelling, lol) Smoked Roux! Alternatively...toast various spices for different flavours to add to roux cubes? Do you think freeze dried butter powder would work? Roux on the Road! Some ghee?

[@MaryWehmeier]

Oh that sounds delicious!

[@susanwilliams1881]

Thanks for sharing

[@estrogenacres801]

It's funny but I use a dark roux with my top sirloin roast. I brown it to the color of coffee and then cook with the roast. OMGSH!! To die for! We call it white sauce.

[@lindadavidson1910]

i will give this a go! i make lots of sauces, that are more white, for like a cheese sauce. but the best will be to thicken my clam chowder. Yummy

[@pugsmom1]

Maybe pour it into a spouted measuring cup then use it to fill the ice tray

[@RhodaJayne]

I love all my silicone kitchenware!

[@etheldaher6234]

You can use a basting syringe to load the trays.

[@janicehavens1395]

If you pour the broth with the spout on the top instead of the bottom it will pour easier without glurping

[@RoseRedHomestead]

I did use the one on the top! I don't usually use store bought broth so I am a novice with those cartons!

[@debbienielsen368]

Darci from The Purposeful Pantry uses that silicone try to freeze eggs. I thought it was a great item and useful if you have more eggs than you can use.