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Started By
Message
Roux in the oven
Posted on 11/18/12 at 10:07 pm
Posted on 11/18/12 at 10:07 pm
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?
What temperature do you cook it at in the oven?
Mix the flour and oil and just toss it in, correct?
4
Posted on 11/18/12 at 10:24 pm to Neauxla
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.
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 11/18/12 at 10:29 pm
Posted on 11/18/12 at 10:28 pm to TigerstuckinMS
Thanks.
I did 1.5 cups oil to 2 cups flour (big pot of gumbo) so hopefully that shouldn't matter.
I did 1.5 cups oil to 2 cups flour (big pot of gumbo) so hopefully that shouldn't matter.
Posted on 11/18/12 at 10:32 pm to Neauxla
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.
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.
Posted on 11/18/12 at 10:50 pm to Neauxla
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.
Posted on 11/18/12 at 10:56 pm to Gris Gris
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.
Posted on 11/19/12 at 12:11 am to Neauxla
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.
Posted on 11/19/12 at 8:28 am to Neauxla
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.
Posted on 11/19/12 at 8:44 am to swampdawg
quote: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.
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.
This post was edited on 11/19/12 at 8:45 am
Posted on 11/19/12 at 8:51 am to Neauxla
just use a jar. no one can tell if you dont tell them...... and bullshite to anyone says they can.
Posted on 11/19/12 at 9:07 am to CarRamrod
quote:
just use a jar. no one can tell if you dont tell them
Posted on 11/19/12 at 9:31 am to Neauxla
It is very easy to do a roux of whatever quantity in thirty minutes.
Posted on 11/19/12 at 9:38 am to CarRamrod
quote:
Posted by CarRamrod just use a jar. no one can tell if you dont tell them...... and bullshite to anyone says they can.
Negative. I can tell.
Posted on 11/19/12 at 1:13 pm to CarRamrod
quote:
just use a jar. no one can tell if you dont tell them...... and bullshite 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.
Posted on 11/19/12 at 2:36 pm to CarRamrod
quote:
just use a jar. no one can tell if you dont tell them...... and bullshite to anyone says they can.
or a powder base.
Posted on 11/19/12 at 2:53 pm to Neauxla
Posted on 11/19/12 at 3:45 pm to Neauxla
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...
Posted on 11/19/12 at 4:26 pm to Tommy Patel
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.
Posted on 11/19/12 at 6:54 pm to Neauxla
easier in microwave
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