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Started By
Message
Oven Roux For Those of You Who Don't Know How to Make a Roux
Posted on 10/8/12 at 1:53 pm
Posted on 10/8/12 at 1:53 pm
I decided to try the oven roux method mentioned by some on the board. Used Alton Brown's method for the most part, but my roux was much larger than his, so it took longer.
I had a pretty deep cast iron fryer. Whisked the oil and flour and stuck it in the oven on 350. I checked it every 20-30 minutes or so when I started and gave it a stir, CAREFULLY. It's easy to get a splash moving the shelf in and out, so care if required or you will get burned terribly.
The oven method takes a lot longer than the high temp version I do on the stovetop, but it requires less tending and it appears that it's pretty hard to burn it. You can prep other things while the roux cooks in the oven.
I got the roux as dark as I wanted it and it tasted exactly like my stovetop version. It cooks evenly and beautifully. I would do it again and I highly recommend this method for those who have never made a roux or who are afraid of burning it etc... It works and tastes superior to the jarred rouxs.
I had a pretty deep cast iron fryer. Whisked the oil and flour and stuck it in the oven on 350. I checked it every 20-30 minutes or so when I started and gave it a stir, CAREFULLY. It's easy to get a splash moving the shelf in and out, so care if required or you will get burned terribly.
The oven method takes a lot longer than the high temp version I do on the stovetop, but it requires less tending and it appears that it's pretty hard to burn it. You can prep other things while the roux cooks in the oven.
I got the roux as dark as I wanted it and it tasted exactly like my stovetop version. It cooks evenly and beautifully. I would do it again and I highly recommend this method for those who have never made a roux or who are afraid of burning it etc... It works and tastes superior to the jarred rouxs.
4
Posted on 10/8/12 at 1:57 pm to Gris Gris
My dad taught me the art of an oven roux when I was a lad. It's the method I always use unless I just feel like stirring. I never had one scortch in the oven but have jacked a few up on the stove top.
Posted on 10/8/12 at 1:57 pm to Gris Gris
Hmmm. I might be able to do this.
I have to buy a cast iron pan though.
I have to buy a cast iron pan though.
Posted on 10/8/12 at 2:00 pm to Tigertown in ATL
LINK
Best $20 you can spend in the kitchen.
Best $20 you can spend in the kitchen.
Posted on 10/8/12 at 2:06 pm to Politiceaux
quote:
Politiceaux
Much appreciation!
I just ordered it. I am a "Prime" member with Amazon, so it was $18.97 with free shipping. It will be delivered Wednesday.
Don't get much easier!
Posted on 10/8/12 at 2:09 pm to Tigertown in ATL
Yes sir. I order everything possible using prime myself.
Posted on 10/8/12 at 2:11 pm to Tigertown in ATL
quote:scuse me? you mean that you don't have a certain size, right? right? tell me this is what that means...
I have to buy a cast iron pan though.
Posted on 10/8/12 at 2:13 pm to Ole Geauxt
quote:
you mean that you don't have a certain size, right?
Nope don't have one at all. Shameful I know.
I think I have a really small cast iron pan down at the lake.
Posted on 10/8/12 at 2:17 pm to Tigertown in ATL
quote:
pan
read my lips: s k i l l e t, whut dat spell?
Posted on 10/8/12 at 2:38 pm to Ole Geauxt
quote:
s k i l l e t, whut dat spell?
Whew, glad you cleared that up..
I was lost for a minute. Thanks for clearing that up
Link didn't work- I thought someone invented a roux maker for a second there....
Wait a second.... A Roux maker.. Damn-it a million doller idea in the making here... Anyone got Ron Popeil's Phone number.
Pocket fisherman ain't got shite on this.
Posted on 10/8/12 at 2:47 pm to Kajungee
Posted on 10/8/12 at 2:48 pm to Ole Geauxt
quote:
read my lips: s k i l l e t, whut dat spell?
I knew something was amiss as I was typing.
Posted on 10/8/12 at 2:50 pm to Tigertown in ATL
quote:
Hmmm. I might be able to do this.
You can. Don't be afraid to let it go dark. You need a dark roux. Don't be puttin' any tomatoes or okra in it, though.
Posted on 10/8/12 at 2:59 pm to Gris Gris
quote:nawf la. ='s maters and okrey.
tomatoes or okra
Posted on 10/8/12 at 3:05 pm to Ole Geauxt
Take that OB talk to the OB, OG.
Posted on 10/8/12 at 3:08 pm to Capt ST
quote:
Hand free sauce stirrer
damn-it... foiled again
Posted on 10/8/12 at 3:10 pm to Kajungee
I enjoy drinking a few cold ones while making a roux, 4-8 depending on how dark I need it. Wife always complains about my methods so I'm buying one of those things and just drinking while it stirs the pot.
This post was edited on 10/8/12 at 3:14 pm
Posted on 10/8/12 at 3:11 pm to Gris Gris
quote:
Don't be puttin' okra in it, though
Posted on 10/8/12 at 3:15 pm to Gris Gris
quote:do i have a potty mouth?
Take that OB talk to the OB, OG.
Posted on 10/8/12 at 3:16 pm to BayouBlitz
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