Oven roux tips and techniques?

Whisk oil and flour together until well blended. Put the skillet in the oven on 350-375. When it starts to brown, stir once in a while until you reach your desired color.

I use a cast iron skillet same as a stovetop roux. A heavy pot is fine, I'm sure. I haven't used a variety of pots.

Time depends on how large your roux is and how hot an oven you use. A 14 cup roux takes about 4 hours on 350. I ran errands the first few hours and chopped chicken, sausage and trinity the rest of the time.

Until it starts getting dark, it's fine without much stirring. There's nothing magical about it. You'd have to leave it in a very long time to ruin it. I had one that was nearly ready, got a call that lasted over an hour and forgot about the roux. It was perfect.

I use more flour than oil, but I loosely measure. I sort of add until it's all at the usual line on my deep skillet. Oven works just like stovetop as far as texture. Do what you normally do and it will be the same. Removing right when it gets to your color is not as emergent a situation. Sometimes I just turn off the oven, open it a bit and let it cool if I'm not adding the Trinity right away.

Made a 2 cup roux in 5:21 last night.

What would you say the ratio was for flour to roux

What's that gotta do with an oven roux?

You could do it at higher heat if you wish.

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Message Posted by TheEnglishman What would you say the ratio was for flour to roux

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You can use the same ratio you use for stovetop. I use a little less oil to flour. I don't measure exactly.

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Miles has lost control of the oven made roux

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Of miles had chef John Folse on the sidelines, he'd keep Chef Dingle the spastic narcoleptic in the Kitchen until the roux burned.