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re: Oven Roux, Made at 350 degrees F (photos)
Posted on 9/24/18 at 1:31 pm to Fourteen28
Posted on 9/24/18 at 1:31 pm to Fourteen28
When I'm making 5 gallons of fried chicken gumbo, I use the oil for the roux, so I'm not cooking the roux while frying. However, I'm chopping chicken, trinity, green onions, garlic, sausage, simmering bones in stock, straining that and sometimes, I squeeze in a shower and blow dry my hair. I've been known to run to the grocery as well. 
I don't think I've ever used only one large onion in gumbo in my life, but my knife skills are fine.
I don't think I've ever used only one large onion in gumbo in my life, but my knife skills are fine.
0
Posted on 9/24/18 at 1:31 pm to Fourteen28
quote:
Are we that lazy that we need 4 hours to "do nothing?" I think we're really working hard here to avoid stirring a pot.
Jesus frick dude
I'm trying to be civil here, and you're really pushing my limits.Posted on 9/24/18 at 1:32 pm to Fourteen28
quote:
I don't think anyone will argue a 4 hour oven roux is time efficient.
If I need to cut the grass, wash my car, and make a gumbo all in an afternoon, I'd argue it's very time efficient.
Posted on 9/24/18 at 2:54 pm to Fourteen28
quote:
I think we're really working hard here to avoid stirring a pot.
More like hardly working here by not stirring a pot.
Posted on 9/24/18 at 5:43 pm to BMoney
MD You might experiment with a stir every 30 to 45 minutes. I am thinking opening your oven every 15 minutes might cause your oven to be at the 350 degree temp. 50% of the time or less of the total 5 hour period.
I have a constant read thermometer and experimented with my gas grill. What I found is my temp would drop from 350 to 150-175 degrees every time I opened the pit. It would take several minutes to come back to 350.
I have a constant read thermometer and experimented with my gas grill. What I found is my temp would drop from 350 to 150-175 degrees every time I opened the pit. It would take several minutes to come back to 350.
Posted on 9/24/18 at 6:01 pm to Fourteen28
quote:
But 4 hrs of prep work? It seems much more time efficient to do your prep work first (should be 20-25 minutes max), then spend 45 minutes or so making your roux. Unless I am bad at math...
Well if you are bad at math, this is not the best evidence. I've never made a 4 hour oven roux. Seems like an hour and a half at most, so I guess i've been doing it at higher temps. I also use peanut oil rather than vegetable oil, so maybe that makes a difference?
I also usually take longer than 20-25 minutes for prep work. Maybe I'm slow, but the prep work usually consumes 2 drinks: either a whiskey and a beer or 2 beers, but rarely 2 whiskeys.
Posted on 9/24/18 at 6:16 pm to rodnreel
quote:
MD You might experiment with a stir every 30 to 45 minutes. I am thinking opening your oven every 15 minutes might cause your oven to be at the 350 degree temp. 50% of the time or less of the total 5 hour period.
I think this is a good point and I'm not stirring as often any more. Thanks for sharing this suggestion.
Posted on 9/25/18 at 8:31 am to Gris Gris
quote:
Thanks for sharing this suggestion.
yep, it's nice when people actually try to be helpful.
I'm also interested in the oil removal process. Did MD ever explain this?
Posted on 9/25/18 at 8:34 am to Gris Gris
Has anyone tried not stirring at all?
Posted on 9/25/18 at 8:40 am to al_cajun
quote:
Has anyone tried not stirring at all?
I'm gonna give it a try Friday night I think, and I'll post results if no one else has by then.
Posted on 9/25/18 at 8:40 am to Fourteen28
quote:
1. Chop Trinity (20 minutes)
2. Cook roux (45 minutes)
These are on the high end. I chop all veggies and sausage faster than 20 minutes and a roux in 10-15.
Posted on 9/25/18 at 8:47 am to LNCHBOX
Awesome, I am interested to see how it comes out.
Posted on 9/25/18 at 8:47 am to Fourteen28
quote:Yes, I am.
Are we that lazy that we need 4 hours to "do nothing?"
I do this in two hours and get it to this color:
I can use that time to brown the chicken and the sausage, if I'm going to do either or both. And peruse Tigerdroppings or whatever.
Posted on 9/25/18 at 8:51 am to MeridianDog
I think this is all pretty cool and could be useful in some circumstances.
With that said, for my enjoyment, the best roux for gumbo is made from frying my chicken in a little bit of oil and then building the roux from that. Adds so much great flavor.
With that said, for my enjoyment, the best roux for gumbo is made from frying my chicken in a little bit of oil and then building the roux from that. Adds so much great flavor.
This post was edited on 9/25/18 at 8:53 am
Posted on 9/25/18 at 8:54 am to Darla Hood
quote:
I can use that time to brown the chicken and the sausage, if I'm going to do either or both.
See that’s the main thing I don’t like about oven roux. I like to make my roux out of the oil I browned the protein in.
Posted on 9/25/18 at 9:09 am to TH03
(no message)
This post was edited on 9/25/18 at 9:17 am
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