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al_cajun
LSU Fan
Baton Rouge
Member since Mar 2017
2392 posts

Oven roux
Tried oven roux for the first time. 1 cup flour 1 cup vegetable oil oven at 375.

Roux before going in the oven


At hour 1 and a stir


At hour 2 and a stir


At hour 3 and a stir


At hour 4 then poured excess oil off the top.


Final product


Now time to make some gumbo tonight
This post was edited on 11/12 at 8:38 am


DaleBrown
LSU Fan
Slidell la
Member since May 2019
1176 posts

re: Oven roux
Even easier and quicker is taking the flour and putting in the oven dry to brown it before adding it to the oil


sloopy
LSU Fan
Member since Aug 2009
6426 posts

re: Oven roux
I’ve converted to oven roux every time now. Can pretty much set it and forget it and do other stuff around the house.


Panny Crickets
LSU Fan
Fort Worth, TX
Member since Sep 2008
4329 posts

re: Oven roux
I can get my roux to "old penny" color on the stove in my cast iron in 15 mins max.

The oven roux looks great; however, one of the things I love about making gumbo is stirring that MFin roux on the stove like a crazy person while sipping on a cold beer or glass of wine.



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221
upgrayedd
Lamar Fan
Lifting at Tobin's house
Member since Mar 2013
97941 posts
 Online 

re: Oven roux
It took you 4+ hours to make a roux?


al_cajun
LSU Fan
Baton Rouge
Member since Mar 2017
2392 posts

re: Oven roux
quote:

It took you 4+ hours to make a roux?

It took me a Monday night football game and 3 minutes of total work to make a roux. I legit put it in the oven and watched football only checking on it during a commercial every hour.


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20
iAmBatman
USA Fan
The Batcave
Member since Mar 2011
9188 posts

re: Oven roux
quote:

At hour 4 and a stir





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160
fillmoregandt
Ole Miss Fan
Over the Mountain
Member since Nov 2009
13097 posts

re: Oven roux
I’ve never done one in the oven, and I get that it’s easy and nearly fool-proof but the bottom line is

quote:

It took you 4+ hours to make a roux
This post was edited on 11/12 at 8:41 am


al_cajun
LSU Fan
Baton Rouge
Member since Mar 2017
2392 posts

re: Oven roux
That's what I thought too but honestly after trying I think I will be doing mainly oven rouxs from now on. I didn't need to the oven for dinner last night so it was pretty much set it and forget it.


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DukeSilver
Houston Astros Fan
Member since Jan 2014
1304 posts

re: Oven roux
quote:

Even easier and quicker is taking the flour and putting in the oven dry to brown it before adding it to the oil

If you do it this way I thought you didn't even need the oil? No?


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Big Chipper
LSU Fan
Charlotte, NC
Member since Sep 2008
2197 posts

re: Oven roux
You might want to get your oven checked. At 375, it should only take 2 to 2.5 hrs. to get to the dark chocolate stage.


DaleBrown
LSU Fan
Slidell la
Member since May 2019
1176 posts

re: Oven roux
Not sure you can avoid oil if gumbo consistency is desired. I’d guess you could avoid oil if its for a soup.


DukeSilver
Houston Astros Fan
Member since Jan 2014
1304 posts

re: Oven roux
I've never done the method. Seems like with all the stock that is used plus the fact that a lot of the oil is usually skimmed off I could see it not being necessary.

This youtube recipe uses the no oil oven method and the end product looks damn good.

I'll have to give it a try both ways and see how it compares.


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
40637 posts

re: Oven roux
I've pretty much gone exclusively to an oven roux unless I'm making a small roux. I don't think it takes that long that size roux, so I agree to check the temp of the oven to see if it's properly calibrated.

I've got plenty to do to occupy my time while the roux bakes in the oven, so the time may seem strange to some folks, but not to me, particularly when making 4-5 gallons of gumbo at one time.


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12
Wasp
LSU Fan
Off Highland rd.
Member since Sep 2012
1272 posts

re: Oven roux
First id like to add that I watched his video and then got an ad for an America’s year kitchen gumbo video with exactly the same steps and ingredients that was released a few months before his.

More importantly, 1 cup of flour to 1 quart of stock? Is that normal? Seems like a ton of roux.


DukeSilver
Houston Astros Fan
Member since Jan 2014
1304 posts

re: Oven roux
Yeah I'm not really sure, as I said I've never done the method so not sure really how it works or comes out. I just saw that video linked on a Reddit post one time.


liz18lsu
LSU Fan
Naples, FL
Member since Feb 2009
12774 posts

re: Oven roux
A 1-1 cup ratio at 375 takes me 2.5-3 hours. Perfect every time, I have never had to skim. Foolproof and I can go about my day, no worries of burning or separation.


Rouge
USA Fan
Public Enemy #1
Member since Oct 2004
127707 posts

re: Oven roux
quote:

Foolproof
quote:

liz18lsu
ummmmmmm


liz18lsu
LSU Fan
Naples, FL
Member since Feb 2009
12774 posts

re: Oven roux
quote:

quote:Foolproofquote:liz18lsuummmmmmm




You got me, Red


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marcus3000
LSU Fan
St George
Member since Jan 2018
376 posts

re: Oven roux
What container do you use? A sheet pan?


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