LumberJocks

Roux Spoons, Part Deux

  • Advertise with us
Project by Don Broussard posted 05-24-2013 11:51 PM 1067 views 6 times favorited 10 comments Add to Favorites Watch
Roux Spoons, Part Deux
Roux Spoons, Part Deux No picture No picture No picture No picture No picture
Zoom Pictures

Now that my marking gauge for the tool swap is in the mail, I had a chance to get back on a few backlogged projects.

About 8 months ago, I made and posted this project. My wife needed a few more roux spoons to give away to some special friends. I cut the basic shape out on the bandsaw, then resawed the shapes into two stirrers. Next step was to hand plane the edge on the blade (I used a Stanley No. 40 scrub plane because I like to) then some light rasping on the edges. Last step was sanding with the ROS. No finish was applied—just raw cedar.

EDIT: If you get a chance to participate in a tool swap, don’t hesitate. It is a chance to meet a challenge, to try some new skills you may never would have tried, and to do your best work to send off to a fellow LJ. Plus, you get a tool hand made by a fellow LJ. Highly recommend signing up for the next one—- I suspect I will as well.

-- People say I hammer like lightning. It's not that I'm fast -- it's that I never hit the same place twice!





10 comments so far

View Michael Wilson's profile

Michael Wilson

587 posts in 1245 days


#1 posted 05-25-2013 12:23 AM

is THAT what those things are called :p

I made a half dozen or so with a coping saw and my belt sander, just ‘cause I like to have them around.

Yours sure look a lot nicer though :)

View Greg..the Cajun Wood Artist's profile (online now)

Greg..the Cajun Wood Artist

5284 posts in 2063 days


#2 posted 05-25-2013 01:26 AM

well, there are the roux spoons…but where is the gumbo?

-- Each step of every Wood Art project I design and build is considered my masterpieceā€¦ because I want the finished product to reflect the quality and creativeness of my work

View Michael Wilson's profile

Michael Wilson

587 posts in 1245 days


#3 posted 05-25-2013 01:36 AM

is THAT what those things are called :p

I made a half dozen or so with a coping saw and my belt sander, just ‘cause I like to have them around.

Yours sure look a lot nicer though :)

[Whups. How’d that happen?]

View Don Broussard's profile

Don Broussard

2145 posts in 1007 days


#4 posted 05-25-2013 01:42 AM

@mad—Roux spoons or roux stirrers.

@Greg—Spoken like a true Cajun! “Gumbo season” is over until the overnight air temperature dips below 50F, but you already know that!

-- People say I hammer like lightning. It's not that I'm fast -- it's that I never hit the same place twice!

View Handtooler's profile

Handtooler

1136 posts in 887 days


#5 posted 05-25-2013 02:01 AM

Are the spoon/stirring ends slightly curved or dished out or was the one my Grandmothert used just a wooden spoonthat had stirred so many skillets of chicken gravy and gumbo roux that it was worn down almost flat ended just like those spoons. She’d probably had hers for forty years.

-- Russell Pitner Hixson, TN 37343 bassboy40@msn.com

View Don Broussard's profile

Don Broussard

2145 posts in 1007 days


#6 posted 05-25-2013 02:09 AM

@Hand—This pattern is just a stick shaped in two dimensions. The working end is “sharpened” (really flattened) to scrape the roux during cooking to prevent it from sticking to the bottom of the pot. The angle of the blade just works ergonomically.

-- People say I hammer like lightning. It's not that I'm fast -- it's that I never hit the same place twice!

View a1Jim's profile

a1Jim

112943 posts in 2332 days


#7 posted 05-25-2013 04:04 AM

Very nice

-- http://artisticwoodstudio.com Custom furniture

View Tim_H's profile

Tim_H

22 posts in 819 days


#8 posted 05-26-2013 01:36 AM

So here is a non-woodworking related question…..

I am a Chef by trade and was wondering with cedar being so aromatic do you notice any of the “flavor” of the wood leeching into the cooking?

-- "If at first you don't succeed....get a bigger hammer"

View Don Broussard's profile

Don Broussard

2145 posts in 1007 days


#9 posted 05-26-2013 02:49 AM

@TimH—Great question! I haven’t noticed any cedar flavoring in the food. I’m thinking that since the cedar is only in contact with the food’s base of flour and oil, that the spoon is coated with the oil and covers and seals the cedar aroma. Most locals only use the roux spoon during the making of the roux itself and not in stirring the dish during cooking. Also, the base is a small part of the food by volume too. Another advantage of using cedar is that when the item’s service as a roux spoon is done, you can toss it in the charcoal to flavor the meat or fish.

-- People say I hammer like lightning. It's not that I'm fast -- it's that I never hit the same place twice!

View Fishinbo's profile

Fishinbo

11353 posts in 931 days


#10 posted 05-29-2013 02:30 PM

They are wonderful and useful tools. Great to have in the kitchen and as gifts to family and friends. Great job!

Have your say...

You must be signed in to post the comments.

DISCLAIMER: Any posts on LJ are posted by individuals acting in their own right and do not necessarily reflect the views of LJ. LJ will not be held liable for the actions of any user.

Latest Projects | Latest Blog Entries | Latest Forum Topics

HomeRefurbers.com

Latest Projects | Latest Blog Entries | Latest Forum Topics

GardenTenders.com :: gardening showcase