- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- 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
Roux in oven
Posted on 2/4/17 at 7:50 am
Posted on 2/4/17 at 7:50 am
I made a roux in the oven for the first time. So easy. I'm trying to figure out what took me so long to try it. 
3
Posted on 2/4/17 at 8:01 am to Mad Dogg
Easier than microwave ?
Posted on 2/4/17 at 8:17 am to djangochained
Me too. Tried it for first time last year and haven't gone back. I didn't tell my family and they said they couldn't tell the difference. Plus i saved hundreds of calories with no oil
Win win
Win win
Posted on 2/4/17 at 8:55 am to Mad Dogg
How'd you do it?
Posted on 2/4/17 at 9:04 am to Rouge
fill a baking sheet with flour, turn oven to 350. it will get darker as time goes on
every 15 minutes open the oven and shake it up a little and/or stir it up.
after 60 minutes or so it should be a peanut butter color. i did mine for about 75 minutes.
i added it to my sauteed trinity and then added that to the gumbo. It was fantastic. I did add a tablespoon of butter to the veggies during the saute so technically there was some oil in it. The best part IMO is i only used about half the baking sheet, so i keep the leftovers in a sealed container and just make small batches when the wife is gone and it turns out great.
If you've never tried it i would recommend. Haters will hate, but i like it
every 15 minutes open the oven and shake it up a little and/or stir it up.
after 60 minutes or so it should be a peanut butter color. i did mine for about 75 minutes.
i added it to my sauteed trinity and then added that to the gumbo. It was fantastic. I did add a tablespoon of butter to the veggies during the saute so technically there was some oil in it. The best part IMO is i only used about half the baking sheet, so i keep the leftovers in a sealed container and just make small batches when the wife is gone and it turns out great.
If you've never tried it i would recommend. Haters will hate, but i like it
This post was edited on 2/4/17 at 9:07 am
Posted on 2/4/17 at 9:07 am to Mad Dogg
If you ever want a super dark roux, try adding half of your onions to the roux for the last 15 minutes. Caramelizes them and adds great color/flavor.
Posted on 2/4/17 at 9:09 am to Rouge
Alton Brown method. I didn't skip oil. Flour/oil whisked together in a cast iron skillet at 350 degrees. Checked and stirred every 30 minutes or so.
Posted on 2/4/17 at 9:28 am to Mad Dogg
quote:
Alton Brown method. I didn't skip oil. Flour/oil whisked together in a cast iron skillet at 350 degrees. Checked and stirred every 30 minutes or so.
This is what I do. While that's going, I chop everything up, brown the meat, etc. It's great for cutting down a little bit of time.
Posted on 2/4/17 at 10:21 am to TH03
i do them both ways. when im entertaining i make it with oil, but when just me and the family i cut it out.
we try to eat healthy during the week and its a nice light meal.
we try to eat healthy during the week and its a nice light meal.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News