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Started By
Message
Can I add flour halfway through an oven roux? (update: Finished picture)
Posted on 10/28/18 at 11:44 am
Posted on 10/28/18 at 11:44 am
Making a roux in the oven - I’m about an hour in and it’s almost peanut butter color. I’ve never done it this way and I’m afraid it’s too thin though - I think my oil to flour ratio was off.
What’s the move here? Skim off oil at the end? Can I add a little more flour at this point? Or is it supposed to be pretty thin at this point?
What’s the move here? Skim off oil at the end? Can I add a little more flour at this point? Or is it supposed to be pretty thin at this point?
This post was edited on 10/28/18 at 6:25 pm
3
Posted on 10/28/18 at 11:48 am to Joe
I've never added flour during cooking time, but you could give it a try.
How much flour and oil did you use?
It's can be thin when it's hot and being made. It thickens up once you take it out and add the trinity.
How much flour and oil did you use?
It's can be thin when it's hot and being made. It thickens up once you take it out and add the trinity.
Posted on 10/28/18 at 11:50 am to Gris Gris
I did two and a half cups (by volume, not weight) of flour and two cups of oil
Posted on 10/28/18 at 11:53 am to Joe
You should be fine unless you think you didn't make enough roux for the amount of liquid you're going to use. Roux gets thinner as it darkens.
Posted on 10/28/18 at 11:54 am to Gris Gris
Beautiful - thank you.
Posted on 10/28/18 at 11:57 am to Joe
Hope it turns out great!
Posted on 10/28/18 at 6:24 pm to Joe
Posted on 10/28/18 at 6:24 pm to Joe
Came out great!
Posted on 10/28/18 at 10:01 pm to Joe
Nice looking potato salad
Posted on 10/29/18 at 1:21 am to Joe
Nice color Joe. Looks great!! Well, except for the potato salad. I hate lumps. 
Posted on 10/29/18 at 8:12 am to Gris Gris
So you prefer mashed potatoes?
Posted on 10/29/18 at 9:52 am to Joe
Looks good! Did you add the flour or just rolled with it?
Posted on 10/29/18 at 10:00 am to Joe
IWEI
Posted on 10/29/18 at 10:14 am to J Murdah
quote:
So you prefer mashed potatoes?
I don't care for chunky potato salad. I like it pretty mashed up.
Posted on 10/29/18 at 10:16 am to Gris Gris
Yeah mine looks like this
Posted on 10/29/18 at 10:40 am to TH03
Interesting, I dont think I've ever had it like that. My family has always made the creamy lumpy tater salad.
Posted on 10/29/18 at 10:55 am to Joe
I was following this thread cause I was thinking the same thing while making mine yesterday. I never did add more tho
Posted on 10/29/18 at 11:07 am to Lester Earl
Looks great, Lester. I made gumbo again this weekend...over 5 gallons and I could eat it again right now after looking at these pictures.
Posted on 10/29/18 at 11:11 am to Gris Gris
How much flour was needed to make 5 gallons?
Posted on 10/29/18 at 11:19 am to NOLATiger71
quote:61 1/2 cups of flour and 61 1/2 cups of oil. You'll have a bit of excess oil, but it's easier to make with equal parts oil & flour.
How much flour was needed to make 5 gallons?
1 cup oil and 1 cup flour makes 1 1/3 cups of roux.
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