Oven Baked Roux

Tim · **Posted:** Thu Mar 17, 2011 7:38 am

Hi,

I have been reading about oven baked roux for gumbo on eGullet and made a batch. Incredibly simple and effective.

"That's all folk's." It really works. I can't wait to hear Rhonda's thoughts.

Tim

gardnercook · **Posted:** Thu Mar 17, 2011 10:49 am

tim
Just curious if it is better than stove top roux. Can't imagine planning ahead enough to make a 90 minute version.
ilene

Tim · **Posted:** Thu Mar 17, 2011 11:20 am

Ilene,

The Prudhomme's 10 minute fiery hot roux is difficult to control and the flavor can be dicey, in myu experience.

I usually use Rhonda's method which take two beers and one hour of constant stirring. Then you have to add prep time.

This method really needs no planning and saves a lot of time compared to traditional methods. Understand, it takes about 90 minutes prep time to shop, measure and chop ingredients for gumbo. Using the oven-baked roux, everything is ready for the Dutch oven by the time the roux is cooked.

Some don't even stir the roux. You may put the roux in the oven and take a nap.

Quality... There was a little more separation than In am used to but the flavor was good. I'm not the expert but a blind taste test would answer some questions.

Tim

Lindsay · **Posted:** Thu Mar 17, 2011 12:06 pm

Hey, Tim, I'd love to try this -- it sounds like you make great gumbo -- could you send me your recipe? -- I don't really have one and it's a definite absence in my collection

gardnercook · **Posted:** Thu Mar 17, 2011 12:10 pm

Thanks Tim, that's what I needed to know
ilene

wino · **Posted:** Thu Mar 17, 2011 2:52 pm

Okay, I gotta come out on this one;I've never understood the whole long time with roux thingy. I took 2 classes at a brewery in Nahrlins and roux, to the peanut butter stage, took 10 minutes - I stop watched it. So you gotta be hearing my under the breath comments when talkin' about an hour of stirrin' or 90 minutes in an oven after 90 minutes of prep WTF :!:

TheFuzzy · **Posted:** Fri Mar 18, 2011 8:16 pm

All,

I'm with Wino here. Roux takes 10-20 minutes. An hour?

Amy · **Posted:** Sat Mar 19, 2011 3:41 am

Where's Rhonda when you need her...sigh.

Amy

BeckyH · **Joined:** Tue Feb 03, 2009 5:03 pm **Posts:** 1149

Some of the roux I've seen used in gumbos has been a dark mahogany color. Way past peanut butter color. Getting it that dark without just scorching it would be tough. Who knows why that's the preferred (by some) color?

Mortar and Pestle · **Joined:** Thu Jan 20, 2011 6:29 pm **Posts:** 53

I remember when I used to watch Alton Brown he had done this, although I had never tried it...

Quote:

Yeah, bye bye to you too, 'ya Bayou bum. Uh, what have we learned, kids? Well, we've learned that, if we want to make a decent dark roux without burning it, we're going to have to find a method of cooking that doesn't involve direct heat, doesn't involve constant tending, and doesn't involve the constant threat of disaster at every moment.
Direct heat making you "roux" the day? Then just use the indirect method. Place your pot in a 350 degree oven, add your four ounces of vegetable oil, your four ounces by weight of all-purpose flour, and whisk into a nice paste and let this cook. Now you're going to want to let it go for about an hour and a half, you know, give or take 15 minutes or so. You want it to look basically the color of brick, a very very dark red. There we go.

Cookaholics Bulletin Board

Oven Baked Roux

Who is online