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Neauxla 
New Orleans Saints Fan
New Orleans
Member since Feb 2008
24067 posts
| Roux in the oven (Posted on 11/18/12 at 10:07 pm)
I don't have time to watch my Roux the traditional way and I gotta get this gumbo cooked before I go to bed.
What temperature do you cook it at in the oven?
Mix the flour and oil and just toss it in, correct?
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TigerstuckinMS 
LSU Fan
Member since Nov 2005
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| re: Roux in the oven (Posted on 11/18/12 at 10:24 pm to Neauxla)
Crickets...
I'll commit the blasphemy because I cook oven rouxs too from time to time.
Start the roux on the stove like you would for a normal stovetop roux to get the oil and flour to mix well and start the cooking. I use equal parts oil and flour in cast iron skillet. Get the oil hot, mix the flour in and stir away. Once the roux has begun to cook, pop it into a preheated oven at 375-400F. Stir well every 15 minutes and remove it when the color is right.
This post was edited on 11/18 at 10:29 pm
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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
24067 posts
| re: Roux in the oven (Posted on 11/18/12 at 10:28 pm to TigerstuckinMS)
Thanks.
I did 1.5 cups oil to 2 cups flour (big pot of gumbo) so hopefully that shouldn't matter.
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TigerstuckinMS
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| re: Roux in the oven (Posted on 11/18/12 at 10:32 pm to Neauxla)
Just be aware that it's going to take much longer to finish than on the stovetop. The higher heat on the stovetop cooks it faster that the relatively low oven heat. Like 2.5 hours to finish. Also, the oven roux isn't going to taste exactly like stovetop because the higher heat on the stovetop can break down larger chemicals in the roux to smaller, more flavorful chemicals.
The oven roux is just so simple to make and you can make a LOT of it at once to freeze for later. I just don't deal with the hassle of the stovetop anymore.
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Gris Gris
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FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18479 posts
| re: Roux in the oven (Posted on 11/18/12 at 10:50 pm to Neauxla)
I did a large one yesterday. 8 cups flour to 7 cups oil. Worked out great. It does take longer but when it was done, I just turned off the oven and left it overnight. I reheated it today, sautéed the veggies in it and finished it up. I think it went about 5 hours at 350 for chocolate brown.
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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
24067 posts
| re: Roux in the oven (Posted on 11/18/12 at 10:56 pm to Gris Gris)
quote:
I think it went about 5 hours at 350 for chocolate brown.
Well F that! I'll finish it up on the stove. I'm letting it go in the oven until I finish all my prep work for everything else. Which I pretty much have.
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Gris Gris
LSU Fan
FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18479 posts
| re: Roux in the oven (Posted on 11/19/12 at 12:11 am to Neauxla)
I had a big turkey to de-meat and some other things to do, so it worked for me. It's shorter for a small roux. Much shorter. I planned ahead to do it that way. Doesn't work well when you're short on time, but letting it go in the oven until you're ready to deal with it on the stove is a good idea as well.
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swampdawg 
Georgia Fan
Baton Rouge, LA
Member since Nov 2007
3736 posts
| re: Roux in the oven (Posted on 11/19/12 at 8:28 am to Neauxla)
Damn man I made one on the stove yesterday and it took about 15 minutes. Just gotta get it hot and stir it a lot. I use a whisk to make sure it does not burn.
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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
24067 posts
| re: Roux in the oven (Posted on 11/19/12 at 8:44 am to swampdawg)
quote:
Damn man I made one on the stove yesterday and it took about 15 minutes. Just gotta get it hot and stir it a lot. I use a whisk to make sure it does not burn.
I did it for about 30-45 in the oven and finished it off on the stove after I finished all my other prep work.
This post was edited on 11/19 at 8:45 am
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CarRamrod 
USA Fan
Spurbury, VT
Member since Dec 2006
31417 posts
| re: Roux in the oven (Posted on 11/19/12 at 8:51 am to Neauxla)
just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.
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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
24067 posts
| re: Roux in the oven (Posted on 11/19/12 at 9:07 am to CarRamrod)
quote:
just use a jar. no one can tell if you dont tell them
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25716 posts
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| re: Roux in the oven (Posted on 11/19/12 at 9:31 am to Neauxla)
It is very easy to do a roux of whatever quantity in thirty minutes.
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pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
5789 posts
| re: Roux in the oven (Posted on 11/19/12 at 9:38 am to CarRamrod)
quote:
Posted by CarRamrod just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.
Negative. I can tell.
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Tommy Patel 
Cal State Fullerton Fan
New baton Rouge
Member since Apr 2006
6051 posts
| re: Roux in the oven (Posted on 11/19/12 at 1:13 pm to CarRamrod)
quote:
just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.
this, make gumbo for TG,Xmas & easter and the family gets bigger every year(seems) and my time to cook gets smaller, savois is awesome time saver, all roox is is a thickening agent anyways.
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TIGRLEE
LSU Fan
Cenla
Member since Nov 2009
14691 posts
| re: Roux in the oven (Posted on 11/19/12 at 2:36 pm to CarRamrod)
quote:
just use a jar. no one can tell if you dont tell them...... and bull shite to anyone says they can.
or a powder base.
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Notro
LSU Fan
Alison Brie's Boobs
Member since Sep 2011
3907 posts
| re: Roux in the oven (Posted on 11/19/12 at 2:53 pm to Neauxla)
Here is Alton's oven roux that I have done and it turned out great. When I need to prep other things and have no kitchen help I do this method.
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Motorboat
LSU Fan
Baton Rouge
Member since Oct 2007
5252 posts
| re: Roux in the oven (Posted on 11/19/12 at 3:45 pm to Neauxla)
quote:
I don't have time to watch my Roux the traditional way
Search "dry roux". Skip the oil and you won;t have to worry about skimming.
just saying...
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25716 posts
Online
| re: Roux in the oven (Posted on 11/19/12 at 4:26 pm to Tommy Patel)
Roux is a thickener and a flavor carrying ingredient at the same time. The flour thickens but the oil carries the volatile flavors of the trinity to the stock.
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Papa Tigah
LSU Fan
TIGER ISLAND, LA
Member since Sep 2007
10130 posts
| re: Roux in the oven (Posted on 11/19/12 at 6:54 pm to Neauxla)
easier in microwave
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