- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Oven roux tips and techniques?
Posted on 11/14/14 at 4:32 pm to SW2SCLA
Posted on 11/14/14 at 4:32 pm to SW2SCLA
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.
Posted on 11/15/14 at 3:05 pm to Gris Gris
I think my oven has been running really hot or something. After an hour it is already pretty dark so I lowered the heat a bit. Makes me wonder if you could do the oven method at a higher heat.
Posted on 11/15/14 at 9:39 pm to Gris Gris
What would you say the ratio was for flour to roux
Popular
Back to top
Follow TigerDroppings for LSU Football News