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re: Big oven roux questions
Posted on 4/16/15 at 1:29 pm to LSUTygerFan
Posted on 4/16/15 at 1:29 pm to LSUTygerFan
I love making my roux in the oven, you don't have to stand over it for eternity (especially with an amount that large) and you certainly don't need to worry about it burning. If you have a big cast iron enameled pot, use that. By the way, my roux is never a 1:1 ratio. I usually do 1 cup of flour to about 3/4 cup oil. I find my gumbo comes out so much less greasy, I usually don't even need to skim it at all. As the roux is in the oven, you can add a bit of oil if you feel it needs it. This also makes for an incredibly thick and rich base for your gumbo, which is my preference.
If you don't have a pot big enough, do it in 2 separate pots at the same time. I do mine on 365 or so, not above 375. Takes a while in the oven, so start early.
If you don't have a pot big enough, do it in 2 separate pots at the same time. I do mine on 365 or so, not above 375. Takes a while in the oven, so start early.
This post was edited on 4/16/15 at 1:31 pm
Posted on 4/16/15 at 1:35 pm to BigB0882
quote:
I usually don't even need to skim it at all.
You shouldn't have to skim the oil from the roux unless it separates. I have to skim because I use sausage/andouille and chicken, sometimes fried chicken. I don't have to skim seafood gumbo, though.
I can't say I use a 1:1 ratio. I use more flour than oil. I don't necessarily measure. I put in the amount that looks right, but I've made it so much that I'm usually on target. I normally make extra roux.
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