re: Why won’t my roux darken

I've also started to add more flour towards the end of cooking, once it's starting to really brown up, because it gets looser as the flour cooks... This way it's not as greasy when I'm done and seems to hold a little more thickening power... If there's more than I need when it's finished, I cool, drain, and store in the fridge so I can throw together a quick batch when I'm in a hurry.

Your pan is not hot enough to induce Malliard reactions in the flour. Malliard reactions typically occur when food is heated between 300F and 350F. Above 350 and you get burning. Dark roux means most of the flour has undergone Malliard reaction.

Typically cooks heat the pan above 350 and then stir to keep roux itself below 350. The oven technique calls for 400F but the surface temp of the roux is simply approaching 350F over the time it takes to brown.

Try using a probe thermometer to test the temp of your roux to get desired result.

You can also add a touch of polydextrose to your roux to accelerate browning. Sugars accelerate Malliard reactions, which is why some people add their onions first when making roux because the sugars in onions accelerate browning. Polydextrose is not sweet and you don’t need to add much.

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remember, when you are done, that oil must be strained out and removed from your pot so you want to use as little oil as needed

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I have never heard this before. I'm not even sure how one would strain it unless your roux separated.

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Standard practice is to skim the top of the gumbo after it’s been cooking for an hour.

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thats exactly what i said

you are the one who decided it was straining it out of the roux, thats impossible to do

I guess we misunderstood your post since you used the word "strained". The only oil I skim off the top of the pot once the meats are added and cooked comes from the meats.

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May be the most bizarre post on the food board since ......well......since I don't remember when. But may be the most subtle troll ever. I'm confused.

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Since I added mushrooms to a gumbo.

Seriously, the oven method is a fail-safe. Stir it together, bake, stir every 20 minutes or so, until you like the color.