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Old 05-25-2014, 04:22 PM
 
Location: Illinois
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I buy the bulk of my cooking utensils from the Betty Crocker collection at Dollar Tree.
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Old 05-25-2014, 09:50 PM
 
Location: The Hall of Justice
25,907 posts, read 34,989,441 times
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Quote:
Originally Posted by Emeraldmaiden View Post
I usually just use a wooden spoon, no whisk. No problems.
Same here. I can't use metal utensils on my pans but keep forgetting to buy a coated one. A wooden spoon works fine.
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Old 05-26-2014, 07:52 AM
 
Location: Smithville, TX
553 posts, read 739,187 times
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Quote:
Originally Posted by Mouldy Old Schmo View Post
You need a whisk sturdy enough to pass through batters but able to sweep the bottom of a pan and even into the corners to keep the roux or gravy from burning. A conventional balloon whisk isn't sufficient. What is? A flat whisk? A ball whisk? A spring whisk? A tornado whisk?


I learned to make a roux from my Cajun girlfriend's mother in Southern Louisiana. She used both a wooden spatula and white Cajun roux spoon. The spatula's flat edge scrapes evenly in the cast iron dutch oven's bottom and into the corners picking up all the random bits of flour. Using a spatula allows you to move the entire roux around with just a few passes every 15 seconds, more or less.

Yes, I've used a whisk from time to time but I prefer a wooden spatula and Cajun spoon. The white spoon makes it easier to determine your roux color when using cast-iron.
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Old 05-26-2014, 08:04 AM
 
Location: Smithville, TX
553 posts, read 739,187 times
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Quote:
Originally Posted by Rust Never Sleeps View Post
I learned to make a roux from my Cajun girlfriend's mother in Southern Louisiana. She used both a wooden spatula and white Cajun roux spoon. The spatula's flat edge scrapes evenly in the cast iron dutch oven's bottom and into the corners picking up all the random bits of flour. Using a spatula allows you to move the entire roux around with just a few passes every 15 seconds, more or less.

Yes, I've used a whisk from time to time but I prefer a wooden spatula and Cajun spoon. The white spoon makes it easier to determine your roux color when using cast-iron.
Shows white spoon and color:

Master the Art of Making Roux | Your Hub for Southern Culture
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Old 05-26-2014, 12:54 PM
 
642 posts, read 909,308 times
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Quote:
Originally Posted by Rust Never Sleeps View Post
I learned to make a roux from my Cajun girlfriend's mother in Southern Louisiana. She used both a wooden spatula and white Cajun roux spoon. The spatula's flat edge scrapes evenly in the cast iron dutch oven's bottom and into the corners picking up all the random bits of flour. Using a spatula allows you to move the entire roux around with just a few passes every 15 seconds, more or less.

Yes, I've used a whisk from time to time but I prefer a wooden spatula and Cajun spoon. The white spoon makes it easier to determine your roux color when using cast-iron.
I agree with using a spatula to make roux for gumbo, etc... I would add that a well seasoned iron skillet makes the best roux by far!
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Old 05-26-2014, 08:01 PM
 
1,167 posts, read 1,039,956 times
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A roux spoon. I never use a whisk!
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Old 05-27-2014, 01:14 PM
 
Location: Heart of Dixie
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I use a wooden utensil with a flat end to brown the roux, then I use a large whisk to incorporate the liquid into the roux. From that point I use a wooden spoon.
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