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Made a Roux in the Oven Today
Posted on 11/9/14 at 12:09 am
Posted on 11/9/14 at 12:09 am
3/4 cup oil, 1 1/2 cups flour. Put it in a pot and let it roast in a 350 degree oven for 45 minutes. Gave it a good stir then let it sit for 45 minutes more. Came out perfect.
5
Posted on 11/9/14 at 12:15 am to StringedInstruments
So it took you 1.5 hours to make a roux that usually takes 20 min? Why?
Posted on 11/9/14 at 1:15 am to StringedInstruments
Oven method makes NO sense.
If you are afraid to burn it or want to be quick, the microwave method is much better.
Just heat then stir, then heat then stir takes 7-8 minutes total.
But the best way is on a cast iron skillet. The oven works, and it is a lot less stirring, but it takes too long.
If you are afraid to burn it or want to be quick, the microwave method is much better.
Just heat then stir, then heat then stir takes 7-8 minutes total.
But the best way is on a cast iron skillet. The oven works, and it is a lot less stirring, but it takes too long.
Posted on 11/9/14 at 1:46 am to StringedInstruments
Made a 14 cup roux in the oven today in a cast iron fryer. Chopped, made a stock, ran an errand while it cooked. Great for a big roux. Dark chocolate. Didn't matter that it took longer bc I had plenty to do while it cooked.
This post was edited on 11/9/14 at 1:47 am
Posted on 11/9/14 at 6:32 am to Gris Gris
Don't ya fry chicken for gumbo?
How's that work? What dredge, etc?
Thanks dawlin.
How's that work? What dredge, etc?
Thanks dawlin.
Posted on 11/9/14 at 1:20 pm to BRgetthenet
I don't always fry it. I did this time. No skin. Season the chicken and flour, but don't oversalt or pepper it bc the sausage/andouille may be salty and spicy. Shake chicken in the flour and fry. I fry just until the crust is golden and crispy. It'll cook in the gumbo anyway. Used the frying oil to make the roux.
Google Labelle Cuisine Paul Prudhomme chicken and andouille gumbo recipe. His original recipe is there. That's the method I use.
Google Labelle Cuisine Paul Prudhomme chicken and andouille gumbo recipe. His original recipe is there. That's the method I use.
Posted on 11/9/14 at 2:33 pm to StringedInstruments
I love an oven roux. My preferred method.
Posted on 11/9/14 at 2:48 pm to LSUballs
It's my prefferred method now, too, Mr Balls. So easy and the flavor is great.
Posted on 11/9/14 at 2:52 pm to Gris Gris
I usually stir mine for a beer or so then throw it in a 375 oven and set to preping everything else. Works great
Posted on 11/9/14 at 3:02 pm to LSUballs
I just stick it straight in now after I've whisked it all together. Then, I do whatever else needs to done. A large roux takes a while, but a large gumbo has lots going on. I've never had to wait on the roux.
Posted on 11/9/14 at 3:52 pm to StringedInstruments
1-1/2 hours for a 5 minute process? No thanks.
Posted on 11/9/14 at 4:27 pm to Trout Bandit
quote:
1-1/2 hours for a 5 minute process? No thanks.
You cannot make a dark roux in 5 minutes.
Posted on 11/9/14 at 4:30 pm to Trout Bandit
quote:
1-1/2 hours for a 5 minute process? No thanks.
As someone said, 5 minutes is impossible for a chicken and sausage gumbo roux.
And as Gris Gris already pointed out, I did a lot of other things while the roux cooked. And my forearm didn't get worn out either.
And the roux was perfect without any kind of worry. Just checked it every now and then until it was the color of a dirty penny.
I'd like to try the microwave method. I was afraid of it catching fire or popping real bad.
Posted on 11/9/14 at 4:33 pm to JasonL79
quote:
You cannot make a dark roux in 5 minutes.
My best effort was 10 minutes for a dark roux. Removed 10 years from my life with the stress involved.
But, the roux cookers on here do it while banging 10's and never losing money in the stock market.
Posted on 11/9/14 at 4:48 pm to JasonL79
I can make a dark roux in 5 minutes. And I don't bang OT 10's.
Posted on 11/9/14 at 5:20 pm to Trout Bandit
quote:
I can make a dark roux in 5 minutes. And I don't bang OT 10's.
For a dark burned roux?
Posted on 11/9/14 at 5:22 pm to fightin tigers
quote:
But, the roux cookers on here do it while banging 10's and never losing money in the stock market.
You are right.
Posted on 11/9/14 at 5:27 pm to JasonL79
Yep for a dark non-burned roux. Who likes burned roux? Maybe you like it black. I like mine darker than milk chocolate but lighter than dark chocolate. Next gumbo I make I'll post either pics or video to show my technique.
Posted on 11/9/14 at 8:21 pm to JasonL79
Yes. He can. He taught me and I can as well. You are cooking flour in oil. It ain't rocket surgery.
ETA: Somebody needs to call Prudhomme and let him know he's doing it wrong.
Flour and oil are cheap. Burn it? Start over and you still have over an hour to kill.
ETA: Somebody needs to call Prudhomme and let him know he's doing it wrong.
Flour and oil are cheap. Burn it? Start over and you still have over an hour to kill.
This post was edited on 11/9/14 at 8:30 pm
Posted on 11/9/14 at 8:49 pm to pooponsaban
I routinely do a dark roux in 15 minutes. I don't know about 5, but next time I will really push it and see what happens.
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