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Oven Roux For Those of You Who Don't Know How to Make a Roux
Posted on 10/8/12 at 1:53 pm
Posted on 10/8/12 at 1:53 pm
I decided to try the oven roux method mentioned by some on the board. Used Alton Brown's method for the most part, but my roux was much larger than his, so it took longer.
I had a pretty deep cast iron fryer. Whisked the oil and flour and stuck it in the oven on 350. I checked it every 20-30 minutes or so when I started and gave it a stir, CAREFULLY. It's easy to get a splash moving the shelf in and out, so care if required or you will get burned terribly.
The oven method takes a lot longer than the high temp version I do on the stovetop, but it requires less tending and it appears that it's pretty hard to burn it. You can prep other things while the roux cooks in the oven.
I got the roux as dark as I wanted it and it tasted exactly like my stovetop version. It cooks evenly and beautifully. I would do it again and I highly recommend this method for those who have never made a roux or who are afraid of burning it etc... It works and tastes superior to the jarred rouxs.
I had a pretty deep cast iron fryer. Whisked the oil and flour and stuck it in the oven on 350. I checked it every 20-30 minutes or so when I started and gave it a stir, CAREFULLY. It's easy to get a splash moving the shelf in and out, so care if required or you will get burned terribly.
The oven method takes a lot longer than the high temp version I do on the stovetop, but it requires less tending and it appears that it's pretty hard to burn it. You can prep other things while the roux cooks in the oven.
I got the roux as dark as I wanted it and it tasted exactly like my stovetop version. It cooks evenly and beautifully. I would do it again and I highly recommend this method for those who have never made a roux or who are afraid of burning it etc... It works and tastes superior to the jarred rouxs.
4
Posted on 10/8/12 at 1:57 pm to Gris Gris
My dad taught me the art of an oven roux when I was a lad. It's the method I always use unless I just feel like stirring. I never had one scortch in the oven but have jacked a few up on the stove top.
Posted on 10/8/12 at 1:57 pm to Gris Gris
Hmmm. I might be able to do this.
I have to buy a cast iron pan though.
I have to buy a cast iron pan though.
Posted on 10/9/12 at 1:21 pm to Gris Gris
My mother has been doing her's in the microwave for years.
Think I'll try this oven method.
Still one cup of oil to one cup of flour, right?
Also, how much stock do you use?
Think I'll try this oven method.
Still one cup of oil to one cup of flour, right?
Also, how much stock do you use?
This post was edited on 10/9/12 at 1:22 pm
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