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Message
Oven Roux - is there any difference?
Posted on 10/9/15 at 1:56 pm
Posted on 10/9/15 at 1:56 pm
I'm getting closer to attempting to make my own gumbo from scratch for the first time. I know how the traditional roux works and I've seen talk of the microwave and oven methods and I'm very interested in the oven route. Is there any noticeable difference in the final product?
6
Posted on 10/9/15 at 2:00 pm to tlsu15
I just buy a jar of roux. I mean.......it's flour and oil. THAT'S IT
Posted on 10/9/15 at 2:05 pm to tlsu15
I don't know if I can tell any difference. But oven is just way more convenient and easy to me. Much harder to burn. And i can be doing other stuff while its cooking.
Posted on 10/9/15 at 2:08 pm to jaydoubleyew
quote:
i can be doing other stuff while its cooking.
Bingo.
Posted on 10/9/15 at 2:14 pm to tlsu15
I made an oven roux for the first time Monday. Turned out real good. That may become my go-to. It gets boring as hell standing over a cast iron skillet and stirring. About all you can do is listen to music and drink beer.
Posted on 10/9/15 at 2:14 pm to tlsu15
Posted on 10/9/15 at 2:15 pm to tlsu15
Buy jar roux. (Not the dry shite)
Chop up all your veggies, meats, etc.. Before turning on the fire.
Put a little oil and the same quantity of roux you would have made for your gumbo in the pot. Turn on heat and "melt" the roux and let it get hot. At that point, throw in your veggies to stop it from burning and you are not at the same exact place you'd have been making a roux from scratch with no discernible difference in taste or quality.
Chop up all your veggies, meats, etc.. Before turning on the fire.
Put a little oil and the same quantity of roux you would have made for your gumbo in the pot. Turn on heat and "melt" the roux and let it get hot. At that point, throw in your veggies to stop it from burning and you are not at the same exact place you'd have been making a roux from scratch with no discernible difference in taste or quality.
Posted on 10/9/15 at 2:40 pm to dpd901
I've had great success over the last two years in our annual Gumbo Cook Off, reigning champion by putting all my flour in hotel type pans and letting it brown at 350-375 with out any oil.....I stir it every 15 minutes or so to turn it over till it reaches the color I want.
I usually make 10-15 gallons & it works great....
I saute my veggies add the okra which has smothered & then add my stock and let simmer......turn it up to rolling boil and add the browned flour a cup at a time stirring well with a large whisk.....incorporates the roux very well & the consistency of gumbo and color is great.
Just my .02 worth
I usually make 10-15 gallons & it works great....
I saute my veggies add the okra which has smothered & then add my stock and let simmer......turn it up to rolling boil and add the browned flour a cup at a time stirring well with a large whisk.....incorporates the roux very well & the consistency of gumbo and color is great.
Just my .02 worth
Posted on 10/9/15 at 2:46 pm to tlsu15
There is no difference in flavor between my stovetop roux and my oven roux. They only variance would be in how dark you go. I make a very dark roux.
Posted on 10/9/15 at 2:52 pm to Gris Gris
quote:
There is no difference in flavor between my stovetop roux and my oven roux. They only variance would be in how dark you go. I make a very dark roux.
As do I GG.....you do have to whisk mine in vigorously to make sure it's incorporated.
Posted on 10/9/15 at 3:01 pm to Gris Gris
GG, does the roux not get as dark in the oven?
Posted on 10/9/15 at 3:38 pm to tigerdup07
quote:
I just buy a jar of roux. I mean.......it's flour and oil. THAT'S IT
This X1000
if you want darker, add kitchen bouquet. But seriously, it's just flour and oil. Save the time and buy it in a jar.
Posted on 10/9/15 at 4:09 pm to BooDreaux
quote:
As do I GG.....you do have to whisk mine in vigorously to make sure it's incorporated.
I incorporate it before it goes into the oven as I'm adding the flour to the roux in the cast iron pot.
15, you can get it as dark as you like in the oven with little, if any, risk of burning since it's not sitting directly over a burner whether gas or electric. You just give it a stir periodically, more towards the end just for a bit more even browning. You really don't even have to stir it a lot. I've left a large roux cooking in the oven while I ran errands for several hours.
Posted on 10/9/15 at 4:44 pm to Gris Gris
Pretty irresponsible.
Posted on 10/9/15 at 5:00 pm to Frankie Machine
quote:
Pretty irresponsible.
Nah, it was a huge roux and I ran errands right after I put it in the oven. Takes a long time for a roux that large to start browning on 350. Have you made a large roux or any roux in the oven?
I also leave crock pots going when I run errands and overnight while I sleep. I live dangerously.
Posted on 10/9/15 at 5:02 pm to Gris Gris
Apparently.
Posted on 10/9/15 at 5:16 pm to CoachChappy
quote:
quote:
I just buy a jar of roux. I mean.......it's flour and oil. THAT'S IT
This X1000
if you want darker, add kitchen bouquet. But seriously, it's just flour and oil. Save the time and buy it in a jar.
Yep. I use Kary's. If you want it darker for a seafood gumbo or something, you can just put it in the skillet and cook it a bit more. It is just flour and oil.
Posted on 10/9/15 at 5:37 pm to timbo
quote:
About all you can do is listen to music and drink beer.
What's the downside?
Posted on 10/9/15 at 5:42 pm to Jax-Tiger
No kidding, that's pretty much the exact reason I make a roux on the stovetop
Posted on 10/9/15 at 5:43 pm to Kim Jong Ir
The jarred rouxs are not bad. They're okay. Unlike most folks here, if I had to use one, I preferred Savoie's to Kary's as far as taste. I don't find them to be as dark as my roux and they're much thicker. I tried to darken one of them once, but it didn't work well. I had to add oil and it got a bit darker, as roux does, when I added the trinity.
I'm just not fond of the flavor having been used to stovetop and, now, oven rouxs. The only thing I can think of that may make the difference in taste that I notice are the ingredients. I think Kary's uses a few kinds of flour and soy bean oil. Savoie's uses either a mixture of oils or one of a variety of oils listed on the jar like palm or corn or some other ones. I think I recall cottonseed oil and few others being listed. I use peanut oil for the standard oil and flour based roux. I have used canola and vegetable oil in the past, but not in many years. It just tastes different to me in or out of the gumbo.
I'm just not fond of the flavor having been used to stovetop and, now, oven rouxs. The only thing I can think of that may make the difference in taste that I notice are the ingredients. I think Kary's uses a few kinds of flour and soy bean oil. Savoie's uses either a mixture of oils or one of a variety of oils listed on the jar like palm or corn or some other ones. I think I recall cottonseed oil and few others being listed. I use peanut oil for the standard oil and flour based roux. I have used canola and vegetable oil in the past, but not in many years. It just tastes different to me in or out of the gumbo.
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