Oven Roux

I've posted about it a number of times. I haven't done it as high as 400, but it's fine at 375. Takes a lot longer, but I get the roux very dark with no burn. You just have to leave it in there and let it go dark. I've done really large rouxs in the oven and chopped everything while it's doing its thing. I've run errands while it was cooking as well. It's magical.

What are the consequences of not using the oil?

This is how the glorious Gumbo YaYa at Mr. B's is crafted.

I tried an oven roux Christmas Eve. It was great! I stirred every 30 mins for 1 1/2 hours. It still wasn't dark enough so I checked and stirred every 10 mins until it was dark enough.

yeah, had that Gumbo at Mr. Bs and it tasted burnt to me. So once this roux is made do you just mix it in with stock? Whats the next step?

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You mean that thin, brown water with weenies they pass off as gumbo?

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You've never been there or the chef was on crack if you think their gumbo was thin brown water.

Did 10 cups of flour in oven(5 cups per pan) at 375 degrees with no oil.

Probably took an hour and half to get very dark.

Was competing in a gumbo competition cooking outside and wasn't sure about the weather and blowing wind for getting the roux right the conventional way. Was making 9-10 gallons of seafood gumbo.

This worked awesome, the key being after sauteing the trinity, I added the stock and brought to a rolling boil, then added the browned flour a cup at a time and stirred like hell to blend in before adding another cup. Color was spot on and texture was perfect. You can do a bunch in advance and freeze in ziplocs. Just make sure you take out and let come to room temp before using.

Took second place, lost by one vote to a chef from Houma.

People refer to browned flour as a dry roux.

This is the only way I make roux - and it turns out fine every time. Be sure to stir the flour around - even a little speck of burned flour will ruin the roux (this has only happened once to mine). I got this recipe from a Holly Clegg "light" cookbook.

I just don't get this. A traditional roux is just not that fricken difficult. Have all your vegetables and meats chopped and ready to dump in before you start anything else. Put your oil in the pot and let it heat to 350 before you add your flour. Add flour and stir for 15 minutes. When it hits the color you want, throw the veg in to stop it from getting too dark. This seems like it's immensely less trouble than tending to flour in an oven for an hour and a half.

If you're doing a huge batch and storing it in the freezer, just buy Savioe's or Kary's. It's the same thing... A shortcut that will be slighty less good than a fresh traditional roux.