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Oven roux
Posted on 11/12/19 at 7:53 am
Posted on 11/12/19 at 7:53 am
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
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 11/12/19 at 8:38 am
7
Posted on 11/12/19 at 7:57 am to al_cajun
Even easier and quicker is taking the flour and putting in the oven dry to brown it before adding it to the oil
Posted on 11/12/19 at 8:03 am to al_cajun
I’ve converted to oven roux every time now. Can pretty much set it and forget it and do other stuff around the house.
Posted on 11/12/19 at 8:12 am to sloopy
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.
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.
Posted on 11/12/19 at 8:29 am to al_cajun
It took you 4+ hours to make a roux?
Posted on 11/12/19 at 8:33 am to upgrayedd
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.
Posted on 11/12/19 at 8:36 am to al_cajun
quote:
At hour 4 and a stir
Posted on 11/12/19 at 8:39 am to upgrayedd
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 11/12/19 at 8:41 am
Posted on 11/12/19 at 8:44 am to fillmoregandt
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.
Posted on 11/12/19 at 9:13 am to SlidellCajun
quote:If you do it this way I thought you didn't even need the oil? No?
Even easier and quicker is taking the flour and putting in the oven dry to brown it before adding it to the oil
Posted on 11/12/19 at 9:23 am to al_cajun
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.
Posted on 11/12/19 at 10:34 am to DukeSilver
Not sure you can avoid oil if gumbo consistency is desired. I’d guess you could avoid oil if its for a soup.
Posted on 11/12/19 at 11:17 am to SlidellCajun
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.
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.
Posted on 11/12/19 at 12:32 pm to Big Chipper
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.
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.
Posted on 11/12/19 at 2:39 pm to DukeSilver
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.
More importantly, 1 cup of flour to 1 quart of stock? Is that normal? Seems like a ton of roux.
Posted on 11/12/19 at 2:46 pm to Wasp
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.
Posted on 11/12/19 at 7:03 pm to DukeSilver
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.
Posted on 11/12/19 at 7:06 pm to liz18lsu
quote:
Foolproof
quote:ummmmmmm
liz18lsu
Posted on 11/12/19 at 7:11 pm to Rouge
quote:
quote:Foolproofquote:liz18lsuummmmmmm
You got me, Red
Posted on 11/12/19 at 7:20 pm to liz18lsu
What container do you use? A sheet pan?
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