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| Too soon old, too late smart |
I followed a fellow's roux making method of baking the flour for 20 minutes at 350F in the oven. The flour still looked white until mixed with the oil. The color wasn't very dark and that bothered me. It tasted OK, but I may have been hungrier than usual. Has anyone else used the oven method and got a dark chocolate colored roux? | ||
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| Get my pies outta the oven!  |
We used to make brown roux for brown gravy in the oven when I was a cook in the Army. We used melted shortening and flour in a large roasting pan and baked it 375-400 stirring with a whisk regularly. The key was to start with a thin layer of the raw roux and the constant stirring. | |||
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Spread the Disease |
I think it's easier on the stove top. I get mine pretty dark. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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Delusions of Adequacy |
The longer you leave it in the oven the darker it will get. The advantage is that it doesn't need to be watched as closely. If you're trying to do a dark roux on the stove, you gotta watch it like a hawk once it starts getting dark. I have my own style of humor. I call it Snarkasm. | |||
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10-8 |
I usually make it in the oven. It takes about an hour and gives me time to do all my prep work. | |||
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Member |
I've not tried it yet, but ATK just had an episode where they toasted the flour in the oven at 425 to make a roux. America's Test Kitchen - Big Easy Favorites | |||
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| Member |
Uh, no. ------------------------------------------------------------------------------------------------------------------------------------ "And it's time that particularly, some of our corporations learned, that when you get in bed with government, you're going to get more than a good night's sleep." - Ronald Reagan | |||
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| Spread the Disease |
I tried this last time; it turned out very well. Cook's Illustrated Chicken and Sausage Gumbo (stovetop roux) ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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quarter MOA visionary |
When I made for Gumbo it was light too. However, my understanding it was because I clarified the butter (removed solids after melting). Didn't really bother me and the Gumbo was great (but man is it expensive to make good gumbo). | |||
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| Member |
Try bacon grease or just regular lard in place of the oil. It will change your life.... | |||
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| Knowing a thing or two about a thing or two  |
^^^^^ what he said P226 NSWG P220 W. German P239 SAS gen2 P6 1980 W. German P228 Nickel P365XL M400 SRP | |||
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| Move Up or Move Over |
Yes, a few times when I was behind but I prefer to make it on the stove top. But, I figure if it is good enough for Alton it is good enough for me... | |||
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| Alea iacta est |
Wait, what? You cooked o lunch flour in the oven? You need to cook the fat as well in order to make a roux.... | |||
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| Member |
Not according to the dry roux technique link(s) in some of the posts above. ------------------------------------------------------------------------------------------------------------------------------------ "And it's time that particularly, some of our corporations learned, that when you get in bed with government, you're going to get more than a good night's sleep." - Ronald Reagan | |||
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| Member |
Yes indeed it will!!! I do make it on the stove top. | |||
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| Peace through superior firepower  |
How ya stir it? You'd have to keep opening the oven. | |||
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| Too soon old, too late smart |
I trust ATK. So, I'll try it at 45-55 minutes at 425F. It makes the color look right and not as much oil is used. Thanks guys. | |||
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Member |
Here's Alton Brown's version of shrimp gumbo complete with oven baked roux instructions. Shrimp Gumbo - Alton Brown ———- Do not meddle in the affairs of wizards, for thou art crunchy and taste good with catsup. | |||
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| Peace through superior firepower |
Seems unnatural to not stir your roux. ____________________________________________________ "I am your retribution." - Donald Trump, speech at CPAC, March 4, 2023 | |||
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Info Guru |
A dry roux? That can't be true A roux you can't stir? Not for me; no sir! “Facts are stubborn things; and whatever may be our wishes, our inclinations, or the dictates of our passions, they cannot alter the state of facts and evidence.” - John Adams | |||
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