- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Oven roux help, please
Posted on 11/27/13 at 12:07 pm
Posted on 11/27/13 at 12:07 pm
I'll be making a large gumbo for the tailgate Friday in advance and have never made an oven roux before. I'd prefer to try it for this gumbo as it will be a lot to deal with stirring and I have a lot other tasks to complete for thanksgiving. What would be your method for making a large roux in this fashion, say about four cups of flour and five of oil. Thanks.
1
Posted on 11/27/13 at 12:12 pm to Politiceaux
here is a thread where it is discussed: oven roux
just put in the oven at 350, and stir every 20 minutes or so. it takes a long time, in my experience, to get a really dark roux. but it is easy and you don't have to worry as much about burning it. i've only done it a couple of times just because it is so much faster on the stove top.
just put in the oven at 350, and stir every 20 minutes or so. it takes a long time, in my experience, to get a really dark roux. but it is easy and you don't have to worry as much about burning it. i've only done it a couple of times just because it is so much faster on the stove top.
Posted on 11/27/13 at 12:35 pm to Eddie Vedder
Much appreciated
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News