Microwave roux friends a quick question

I transfer mine to a skillet and then add the trinity.

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Microwave roux

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I realize that you are from Mecca, but this is just an absolute travesty. Go buy a jar first if you're going to be lazy.

Or do it in the oven. Takes longer but wont burn.

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Oven roux

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is there anything in the recipe thread for this?

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is there anything in the recipe thread for this?

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Just use the measurements you usually use and put it in a 350 to 375 oven. Check it periodically and give it a stir. I make a pretty large roux, so I don't even look at it for an hour, most of the time. Large rouxs take longer, but you can do whatever else you need to do while it's cooking without fear of burning it and still get the good cast iron skillet taste, though you don't have to use cast iron.

When it starts to get close to the color you want, you can check it more often and give it a stir. Remove it when it's the color you want or just turn off the oven. I make it the night before sometimes and just leave it in there, warm it back up the next day and then cook the veggies in it.

You can google "oven roux", but it's pretty darn simple and the proportions don't matter except as to how much you need.

Thank you

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The extra oil will rise to the top so I like to pour that off, keeps needing to skim any off the top of the gumbo at the end.

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UH OH!

LINK /

so you spent all that money on a new kitchen just to nuke your roux?

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UH OH!

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Have you made any of your famous Don's gumbo lately?

Over roux was a game changer for me. I can sit and watch tv instead of standing and stirring for 20 minutes? Count me in. Really, really hard to burn one too unless you just fall asleep.