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re: Oven roux?
Posted on 12/30/17 at 2:32 pm to AbitaFan08
Posted on 12/30/17 at 2:32 pm to AbitaFan08
quote:
Sign of a good dude.
Dudette
0
Posted on 12/30/17 at 2:39 pm to AbitaFan08
quote:
It’s 2017. Women can be dudes too. I don’t assume. Sorry for being progressive.
I think I prefer Billy's "dudette".
Posted on 12/30/17 at 3:28 pm to Gris Gris
My oven roux has been tasting too flour-y in the final product
Nice color when I'm pulling it after about 2.5 hours at 350
I haven't been adding the flour to a hot oil before putting in oven
Thoughts?
Nice color when I'm pulling it after about 2.5 hours at 350
I haven't been adding the flour to a hot oil before putting in oven
Thoughts?
Posted on 12/30/17 at 3:32 pm to Rouge
I’m a little shocked that people are doing oven roux... is it just because of the large batch? With my ceramic cast iron Dutch oven + 1 cup grape seed oil + 1.5 cup flour, I get an almost dark chocolate roux in 20 minutes, tops...
Am I doing something wrong?
Am I doing something wrong?
Posted on 12/30/17 at 3:37 pm to rbWarEagle
No. Nothing wrong at all
Sometimes I'm doing vegetables or making stock or cooking something else or just feeling lazy and don't want to eyeball it for that 20 min.
Sometimes I'm doing vegetables or making stock or cooking something else or just feeling lazy and don't want to eyeball it for that 20 min.
Posted on 12/30/17 at 4:08 pm to Rouge
That makes sense. Probably should give it a shot considering I usually run around like a chicken with my head cut off making gumbo instead of taking it slow.
Posted on 12/30/17 at 5:54 pm to cbtullis
Did it for the first time this week and was amazing. Two hours, stir every 20 minutes, amazing dark color. I was always scared about burning a roux and this was life changing. 350 degrees.
350 degrees.Posted on 12/31/17 at 3:18 am to Rouge
quote:
My oven roux has been tasting too flour-y in the final product
Sounds like it’s not dark enough. I don’t know of any other reason it could taste floury. Maybe someone else has a suggestion.
This post was edited on 12/31/17 at 3:19 am
Posted on 12/31/17 at 7:28 am to AbitaFan08
quote:
Am I the only one that kind of enjoys the process of stirring on the stove? Open a beer, sip on it while stirring and watching a football game. It’s a part of the experience for me.
Same here. I always shake my head when these threads pop up. I mean, do what you want, but my favorite part is making the roux then dumping in the onions.
I do mine in the skillet on medium high, and when it starts getting close to the temp I want I remove the skillet from the heat and just let it sit in the pan. It gets super dark that way without burning.
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