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Posted on 1/11/17 at 8:48 pm to LSUvegasbombed
You bake the flour by itself, not with the oil
When you make a roux, the oil is just a medium for browning the flour. In other words it just suspends the flour and transfers the heat required to brown it. The oil isnt neccessary. You can brown flour, just like you would brown a piece of toast. This is why the oven method works. But you must occasionally mix it and not have too thick of a layer of flour because the heat will not get through to all of the layers of flour
When you make a roux, the oil is just a medium for browning the flour. In other words it just suspends the flour and transfers the heat required to brown it. The oil isnt neccessary. You can brown flour, just like you would brown a piece of toast. This is why the oven method works. But you must occasionally mix it and not have too thick of a layer of flour because the heat will not get through to all of the layers of flour
Posted on 1/11/17 at 8:49 pm to LSUvegasbombed
quote:
You can pre bake the flour in the oven and then store it in an airtight container. That is by far the easiest way. I haven't done it in awhile but you bake the flour for like 60-90 minutes, it gets to be a golden color. Then as soon as it hits the oil it gets even darker so don't over bake it. But I do a couple cups of flour at a time like this, works great.
This is by far the best, easiest, method I have tried. I buy the flour pre-browned and store it in the freezer. Dark roux takes 5 min max. Easy Peezy.
Posted on 1/12/17 at 1:51 am to LSUvegasbombed
quote:
So in the oven method, do u just dump the oil then flour? Do you spread it out evenly?
No difference from what I do on top of the stove. I put the oil in and whisk the flour in. Once incorporated? I put skillet/pot in the oven.
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