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re: help with making a roux
Posted on 1/11/17 at 3:12 pm to BayouBlitz
Posted on 1/11/17 at 3:12 pm to BayouBlitz
The oven method is amazing. I made a very dark roux the first time I ever made a roux and it was great.
It does take a bit longer but like Gris said, do some other things. I'm typically not making a gumbo for that day/night and I'm certainly in no rush when cooking one.
It does take a bit longer but like Gris said, do some other things. I'm typically not making a gumbo for that day/night and I'm certainly in no rush when cooking one.
Posted on 1/11/17 at 3:20 pm to Sherman Klump
You can pre bake the flour in the oven and then store it in an airtight container. That is by far the easiest way. I haven't done it in awhile but you bake the flour for like 60-90 minutes, it gets to be a golden color. Then as soon as it hits the oil it gets even darker so don't over bake it. But I do a couple cups of flour at a time like this, works great.
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