- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
0
Posted on 1/30/14 at 11:22 am to BooDreaux
quote:
Did 10 cups of flour in oven(5 cups per pan) at 375 degrees with no oil.
Is there any particular depth of flour to surface area coverage you shoot for?
Posted on 1/30/14 at 11:25 am to BottomlandBrew
would someone post a quick 'how to' examples (including all the ingredients, time to cook, etc) for this? i want to try it.
Posted on 1/30/14 at 11:26 am to dpd901
quote:
I just don't get this. A traditional roux is just not that fricken difficult. Have all your vegetables and meats chopped and ready to dump in before you start anything else. Put your oil in the pot and let it heat to 350 before you add your flour. Add flour and stir for 15 minutes. When it hits the color you want, throw the veg in to stop it from getting too dark. This seems like it's immensely less trouble than tending to flour in an oven for an hour and a half.
If you're doing a huge batch and storing it in the freezer, just buy Savioe's or Kary's. It's the same thing... A shortcut that will be slighty less good than a fresh traditional roux.
I agree in most instances and it wasn't the healthyness that was my concern....the cooking outside and needing temp control was.....personally I enjoy the making of a fresh roux it's satisfying to see it all come together.
Posted on 1/30/14 at 12:21 pm to BooDreaux
quote:
personally I enjoy the making of a fresh roux it's satisfying to see it all come together.
+1
Posted on 1/30/14 at 1:15 pm to BottomlandBrew
quote:
Is there any particular depth of flour to surface area coverage you shoot for?
I was using the aluminum disposal full size pans like you can get at Restaurant Depot. Just poured 5 cups flour in and then spread around evenly. Didn't really pay any attention to the depth.
Posted on 1/30/14 at 1:18 pm to Benchwarmer
I enjoy making roux also, but when I'm making 5 gallons of gumbo, the oven method is terrific and I can achieve a great dark color. I still get to watch it come together, stir it a bit and my kitchen smells the same as it does for stovetop roux. I'm sold.
Posted on 1/30/14 at 3:41 pm to Gris Gris
i read in a chef folse book the other day about a microwave roux and gave it a shot this week
microwaved 1 minute, stirred, microwaved 1 minute, stirred .... 10-15 cycles of this and had a perfect brick roux and gumbo tasted no different than any other gumbo that used a roux that took 45 minutes to make over a stove
microwaved 1 minute, stirred, microwaved 1 minute, stirred .... 10-15 cycles of this and had a perfect brick roux and gumbo tasted no different than any other gumbo that used a roux that took 45 minutes to make over a stove
Posted on 1/30/14 at 3:58 pm to TexasTiger34
I just buy pre-browned flour. Roux comes out great and it's quick. The heck with standing over hot oil in a pan. I do spend some time on the stock however.
Page 2 of 2
Back to top
Follow TigerDroppings for LSU Football News