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re: Oven Roux - is there any difference?
Posted on 10/9/15 at 5:46 pm to Jax-Tiger
Posted on 10/9/15 at 5:46 pm to Jax-Tiger
quote:
What's the downside?
For me, its the need to wee wee at the wrong time in the roux making process as a result of the cocktail drinking during the making. I have a tiny bladder.
1
Posted on 10/9/15 at 9:14 pm to Gris Gris
quote:
Gris Gris
You said wee wee!
and you said cocktail!
Posted on 10/10/15 at 3:09 am to MeridianDog
You're giving me bird fingers for wee wee and cocktail?
Posted on 10/10/15 at 10:06 am to Gris Gris
I tried a microwave roux. It only took seven minutes for a very dark roux.
80% power, stiring twice.
80% power, stiring twice.
Posted on 10/10/15 at 10:22 am to BooDreaux
If you were making just a Dutch oven size gumbo how much flour would you brown?
Also say how much oil and flour combo ?
Always did it on thestovebut not satisfied with it really gets good then burns. Start over.
TX
Also say how much oil and flour combo ?
Always did it on thestovebut not satisfied with it really gets good then burns. Start over.
TX
Posted on 10/10/15 at 10:31 am to CoachChappy
quote:
if you want darker, add kitchen bouquet. But seriously, it's just flour and oil. Save the time and buy it in a jar.
Shut your whore mouth!!
Adding food coloring does not give the same depth of flavor as a dark roux gives. This is like saying you love strawberry icecream but all you have is vanilla so just add some red food coloring, it is the same! NO IT ISN'T. The flavor difference between light and dark roux and every shade in between is very noticeable. No coloring makes up for that.
To answer the OP: I make an oven roux all the time. Takes a lot longer but I don't have to worry about burning and can be doing other things while it is going on.
This post was edited on 10/10/15 at 10:32 am
Posted on 10/10/15 at 5:23 pm to Napoleon
quote:
I tried a microwave roux. It only took seven minutes for a very dark roux.
It's probably fine for a small roux. I've never done it, but I rarely make a small dark roux. I'd probably blow out the microwave if I could even fit a container in it large enough for my roux.
After you made it, did you transfer to a cast iron skillet to saute the veggies or did you microwave those as well?
This post was edited on 10/10/15 at 5:25 pm
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