re: Oven roux tips and techniques?

I use more flour than oil, but I loosely measure. I sort of add until it's all at the usual line on my deep skillet. Oven works just like stovetop as far as texture. Do what you normally do and it will be the same. Removing right when it gets to your color is not as emergent a situation. Sometimes I just turn off the oven, open it a bit and let it cool if I'm not adding the Trinity right away.