re: Big oven roux questions

quote:

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Yea I would want to do it in a pan but I don't have one big enough to hold that much roux.

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then how are you going to cook 6 gallons of gumbo?

Also, that seems like a lot of roux for only 6 gallons of soup. Are you using 8 cups of flour and 8 cups of oil or just 4 and 4?

For the last year or so I have been cooking my roux using high heat like Prudhomme suggest and I'll never do it any other way. I can get a dark roux in under 10 minutes.