SIGforum
Anyone make the roux for their gumbo in the oven?
April 16, 2017, 11:14 PM
SportshooterAnyone make the roux for their gumbo in the oven?
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?
April 16, 2017, 11:21 PM
PASigWe 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.
April 16, 2017, 11:30 PM
flesheatingvirusI think it's easier on the stove top. I get mine pretty dark.
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April 16, 2017, 11:59 PM
zoom6zoomThe 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. April 17, 2017, 04:51 AM
ApphunterI usually make it in the oven. It takes about an hour and gives me time to do all my prep work.
April 17, 2017, 08:26 AM
ShouldBFishinI'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 FavoritesApril 17, 2017, 09:15 AM
FRANKTUh, no.
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April 17, 2017, 09:19 AM
flesheatingvirusI tried this last time; it turned out very well.
Cook's Illustrated Chicken and Sausage Gumbo (stovetop roux)
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-- 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. --
April 17, 2017, 09:22 AM
smschulzWhen 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).
April 17, 2017, 10:16 AM
dpsouthhtrTry bacon grease or just regular lard in place of the oil. It will change your life....
April 17, 2017, 10:29 AM
hray^^^^^ what he said
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April 17, 2017, 02:49 PM
mark_aYes, 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...
April 17, 2017, 02:53 PM
exx1976quote:
Originally posted by Sportshooter:
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?
Wait, what? You cooked o lunch flour in the oven? You need to cook the fat as well in order to make a roux....
April 17, 2017, 03:18 PM
FRANKTquote:
You need to cook the fat as well in order to make a roux....
Not according to the dry roux technique link(s) in some of the posts above.
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"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
April 17, 2017, 04:14 PM
GT-40DOCquote:
Originally posted by dpsouthhtr:
Try bacon grease or just regular lard in place of the oil. It will change your life....
Yes indeed it will!!! I do make it on the stove top.
April 17, 2017, 04:17 PM
parabellumHow ya stir it? You'd have to keep opening the oven.
April 17, 2017, 04:26 PM
Sportshooterquote:
Originally posted by ShouldBFishin:
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
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.
April 17, 2017, 04:32 PM
jbcummingsHere's Alton Brown's version of shrimp gumbo complete with oven baked roux instructions.
Shrimp Gumbo - Alton Brown
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Do not meddle in the affairs of wizards, for thou art crunchy and taste good with catsup.
April 17, 2017, 05:05 PM
parabellumSeems unnatural to not stir your roux.
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April 17, 2017, 06:34 PM
BamaJeepsterA dry roux?
That can't be true
A roux you can't stir?
Not for me; no sir!
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