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Posted by
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Oven roux tips and techniques?
Posted by mouton on 11/14/14 at 1:44 pm00
I know a lot of posters here are big fans of making roux in the oven. I was thinking of trying it this weekend out of curiosity and also have a friend in Tn who has never made a roux on her own and is out of jarred roux so I was gonna tell her how to do it in the oven. Any tips would be greatly appreciated. TIA
I use a cast iron skillet same as a stovetop roux. A heavy pot is fine, I'm sure. I haven't used a variety of pots.
Time depends on how large your roux is and how hot an oven you use. A 14 cup roux takes about 4 hours on 350. I ran errands the first few hours and chopped chicken, sausage and trinity the rest of the time.
Until it starts getting dark, it's fine without much stirring. There's nothing magical about it. You'd have to leave it in a very long time to ruin it. I had one that was nearly ready, got a call that lasted over an hour and forgot about the roux. It was perfect.
Time depends on how large your roux is and how hot an oven you use. A 14 cup roux takes about 4 hours on 350. I ran errands the first few hours and chopped chicken, sausage and trinity the rest of the time.
Until it starts getting dark, it's fine without much stirring. There's nothing magical about it. You'd have to leave it in a very long time to ruin it. I had one that was nearly ready, got a call that lasted over an hour and forgot about the roux. It was perfect.
I use more flour than oil, but I loosely measure. I sort of add until it's all at the usual line on my deep skillet. Oven works just like stovetop as far as texture. Do what you normally do and it will be the same. Removing right when it gets to your color is not as emergent a situation. Sometimes I just turn off the oven, open it a bit and let it cool if I'm not adding the Trinity right away.
re: Oven roux tips and techniques?Posted by Trout Bandit on 11/15/14 at 4:30 pm to mouton
Made a 2 cup roux in 5:21 last night.
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re: Oven roux tips and techniques?Posted by TheEnglishman on 11/15/14 at 9:39 pm to Gris Gris
What would you say the ratio was for flour to roux
re: Oven roux tips and techniques?Posted by Buck Dancer on 11/15/14 at 9:57 pm to TheEnglishman
DWe are a top tem program, but, we can't get a qb that is in the top 100. We need to stop accepting this. Miles is a great coach, but, we need a qb. When it is all said and done it is miles fault we have a subpar qb!!!
re: Oven roux tips and techniques?Posted by Trout Bandit on 11/15/14 at 10:04 pm to Buck Dancer
What's that gotta do with an oven roux?
re: Oven roux tips and techniques?Posted by SW2SCLA on 11/15/14 at 10:53 pm to Trout Bandit
Miles has lost control of the oven made roux
re: Oven roux tips and techniques?Posted by Gris Gris on 11/16/14 at 12:03 am to Trout Bandit
quote:
Message Posted by Trout Bandit Made a 2 cup roux in 5:21 last night.
That's great. I can't recall the last time I made a roux that small. Small rouxs are easy regardless of method.
re: Oven roux tips and techniques?Posted by Gris Gris on 11/16/14 at 12:06 am to TheEnglishman
quote:
Message Posted by TheEnglishman What would you say the ratio was for flour to roux
You can use the same ratio you use for stovetop. I use a little less oil to flour. I don't measure exactly.
re: Oven roux tips and techniques?Posted by tke_swamprat on 11/16/14 at 9:20 am to Gris Gris
If you going to use the oven, just do a roux with no oil. Flour in cast iron skillet. Brown flour. No oil needed.
re: Oven roux tips and techniques?Posted by fr33manator on 11/16/14 at 9:49 am to SW2SCLA
quote:
Miles has lost control of the oven made roux
Of miles had chef John Folse on the sidelines, he'd keep Chef Dingle the spastic narcoleptic in the Kitchen until the roux burned.
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