- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Oven roux question
Posted on 11/23/16 at 9:58 am
Posted on 11/23/16 at 9:58 am
I was making a roux in the oven last night and it was really taking a lot longer than normal. I finally got it about to where I wanted and decided I was going to bed. Instead of sitting it out on the counter I just put it back in the oven and turned the oven off, hoping that whatever residual heat was in there would maybe get it just a tad darker before it cooled completely. Now this morning I am worried if that was ok. The roux looks great but should I worry that I let it sit in a warm oven for a few hours? You think it is safe to eat? It is just flour and oil so I can't imagine there is much to worry about but I don't want to have made a breeding ground for bacteria while it was in a warm oven.
4
Posted on 11/23/16 at 10:21 am to BigB0882
don't be such a pussy. it's fine.
Posted on 11/23/16 at 10:25 am to Zach Lee To Amp Hill
quote:
on't be such a pussy. it's fine.
Thanks. I figure I will also boil the hell out of it once I add all my stock so that should be fine. I just freak out over any chance of food poisoning.
Posted on 11/23/16 at 10:31 am to BigB0882
While researching cooking roux last week, I read that it's shelf stable for weeks. Should be totally fine. The exception was if it's made with butter/animal fat. That should be refrigerated. But even that would be fine overnight.
Posted on 11/23/16 at 10:38 am to BigB0882
why cant people just make a roux the way its supposed to be done? 1:1 flour/oil over medium heat and stir???
Posted on 11/23/16 at 10:46 am to mpar98
Because there's more than one way to skin a cat. I'm sorry to inform you that roux technique does not equate to dick size.
Posted on 11/23/16 at 10:47 am to mpar98
quote:
why cant people just make a roux the way its supposed to be done? 1:1 flour/oil over medium heat and stir???
Big pain in the arse when there are other methods not requiring nonstop stirring for 30 minutes.
I need 2 hands for drinking!
Posted on 11/23/16 at 10:54 am to BottomlandBrew
quote:
I'm sorry to inform you that roux technique does not equate to dick size.
never said it did...this thread making you hungry?
This post was edited on 11/23/16 at 11:01 am
Posted on 11/23/16 at 11:02 am to mpar98
quote:
why cant people just make a roux the way its supposed to be done? 1:1 flour/oil over medium heat and stir???
I have an electric stove and I find that the burners are very fickle. They turn on and off constantly and the roux can burn very very quickly when the burner kicks back on. If I had a gas stove with a constant flame then I could really control the heat. I just choose the oven method because the risk of burning is so much lower.
Posted on 11/23/16 at 11:40 am to mpar98
quote:
why cant people just make a roux the way its supposed to be done?
There are multiple people here that deserve much more respect than you who do their roux in the oven.
My experience is that it is a great way to achieve a good roux at the exact level of brown you desire without the bother that stirring brings. Someone said it gives you the pleasure of giving our beer more attention and that makes sense to me.
Perhaps the best response to you would be, "Calm down Louise."
Posted on 11/23/16 at 11:56 am to MeridianDog
I buy pre-browned flour and keep it in the freezer. Add to hot oil and it is dark chocolate in color.
Posted on 11/23/16 at 11:57 am to MeridianDog
quote:
MeridianDog
and maybe I'm a traditionalist Louisianian who isn't looking for a shortcut to making a roux
This post was edited on 11/23/16 at 11:58 am
Posted on 11/23/16 at 11:58 am to mpar98
But it's not a shortcut. It's just another way to make roux.
Posted on 11/23/16 at 12:02 pm to BottomlandBrew
quote:
But it's not a shortcut. It's just another way to make roux
that's fine...I just see so much bs about roux on here...someone actually thought a peanut butter roux meant you add peanut butter to it...then the microwave roux...
Posted on 11/23/16 at 12:57 pm to BigB0882
It will be just fine. I've done the same numerous times when timing was such that I had to stop after making the roux.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News