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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
27664 posts

Roux in the oven


I don't have time to watch my Roux the traditional way and I gotta get this gumbo cooked before I go to bed.

What temperature do you cook it at in the oven?

Mix the flour and oil and just toss it in, correct?







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TigerstuckinMS
LSU Fan
Member since Nov 2005
4548 posts

re: Roux in the oven


Crickets...

I'll commit the blasphemy because I cook oven rouxs too from time to time.

Start the roux on the stove like you would for a normal stovetop roux to get the oil and flour to mix well and start the cooking. I use equal parts oil and flour in cast iron skillet. Get the oil hot, mix the flour in and stir away. Once the roux has begun to cook, pop it into a preheated oven at 375-400F. Stir well every 15 minutes and remove it when the color is right.



This post was edited on 11/18 at 10:29 pm


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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
27664 posts

re: Roux in the oven


Thanks.

I did 1.5 cups oil to 2 cups flour (big pot of gumbo) so hopefully that shouldn't matter.






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TigerstuckinMS
LSU Fan
Member since Nov 2005
4548 posts

re: Roux in the oven



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Just be aware that it's going to take much longer to finish than on the stovetop. The higher heat on the stovetop cooks it faster that the relatively low oven heat. Like 2.5 hours to finish. Also, the oven roux isn't going to taste exactly like stovetop because the higher heat on the stovetop can break down larger chemicals in the roux to smaller, more flavorful chemicals.

The oven roux is just so simple to make and you can make a LOT of it at once to freeze for later. I just don't deal with the hassle of the stovetop anymore.






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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22692 posts

re: Roux in the oven


I did a large one yesterday. 8 cups flour to 7 cups oil. Worked out great. It does take longer but when it was done, I just turned off the oven and left it overnight. I reheated it today, sautéed the veggies in it and finished it up. I think it went about 5 hours at 350 for chocolate brown.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
27664 posts

re: Roux in the oven


quote:

I think it went about 5 hours at 350 for chocolate brown.


Well F that! I'll finish it up on the stove. I'm letting it go in the oven until I finish all my prep work for everything else. Which I pretty much have.







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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22692 posts

re: Roux in the oven


I had a big turkey to de-meat and some other things to do, so it worked for me. It's shorter for a small roux. Much shorter. I planned ahead to do it that way. Doesn't work well when you're short on time, but letting it go in the oven until you're ready to deal with it on the stove is a good idea as well.





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swampdawg
Georgia Fan
Baton Rouge, LA
Member since Nov 2007
4441 posts

re: Roux in the oven


Damn man I made one on the stove yesterday and it took about 15 minutes. Just gotta get it hot and stir it a lot. I use a whisk to make sure it does not burn.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
27664 posts

re: Roux in the oven


quote:

Damn man I made one on the stove yesterday and it took about 15 minutes. Just gotta get it hot and stir it a lot. I use a whisk to make sure it does not burn.
I did it for about 30-45 in the oven and finished it off on the stove after I finished all my other prep work.



This post was edited on 11/19 at 8:45 am


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CarRamrod
USA Fan
Spurbury, VT
Member since Dec 2006
33799 posts
 Online 

re: Roux in the oven


just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
27664 posts

re: Roux in the oven


quote:

just use a jar. no one can tell if you dont tell them






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31305 posts

re: Roux in the oven


It is very easy to do a roux of whatever quantity in thirty minutes.





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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6036 posts

re: Roux in the oven


quote:

Posted by CarRamrod just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.


Negative. I can tell.






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Tommy Patel
Gonzaga Fan
New baton Rouge
Member since Apr 2006
6754 posts

re: Roux in the oven


quote:

just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.


this, make gumbo for TG,Xmas & easter and the family gets bigger every year(seems) and my time to cook gets smaller, savois is awesome time saver, all roox is is a thickening agent anyways.






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TIGRLEE
LSU Fan
Cenla
Member since Nov 2009
17994 posts

re: Roux in the oven


quote:

just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.


or a powder base.






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Notro
LSU Fan
Alison Brie's Boobs
Member since Sep 2011
4194 posts

re: Roux in the oven


Here is Alton's oven roux that I have done and it turned out great. When I need to prep other things and have no kitchen help I do this method.





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Motorboat
LSU Fan
At the camp
Member since Oct 2007
8533 posts
 Online 

re: Roux in the oven


quote:

I don't have time to watch my Roux the traditional way


Search "dry roux". Skip the oil and you won;t have to worry about skimming.




just saying...






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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
31305 posts

re: Roux in the oven


Roux is a thickener and a flavor carrying ingredient at the same time. The flour thickens but the oil carries the volatile flavors of the trinity to the stock.





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Papa Tigah
LSU Fan
TIGER ISLAND, LA
Member since Sep 2007
10787 posts

re: Roux in the oven


easier in microwave





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