Oven Roux (Dry) ⚜️ Part One of Four
HTML-код
- Опубликовано: 16 окт 2024
- Have you been intimidated to attempt to make a roux? Then THIS is the video for you! This video is part one of a four part series where I will make each component separately and then in part three, I combine them all together and in part four I will share with you the classic side for a Gumbo. You will end up with a meal that you will not soon forget! You will want to start a new batch right away!
Now whether you need a darker roux for Gumbo, Jambalaya or Étouffée, this is the way to go! Oil is not needed when you utilize a dry roux. I always make a double batch, though if you are new and unsure, simply cut the amount in half. I am born and raised in Louisiana and I grew up with Cajun/Creole cooking. I love a good traditional roux. Having said that I must admit, this method is a game changer. Though it still requires periodic stirring, when compared as far as flavor, you cannot go wrong with this. The plus is that you are not glued to that roux, stirring nonstop as with a traditional method. Don't let ANYONE tell you that there is a distinguishable difference, because simply there is not. The stirring time saved allows you to make your chicken, chop the Holy Trinity (onions, bells peppers and celery) make your shrimp stock, etc.
In this video I am making 3 cups of dry oven roux. As far as amounts for a recipe, the ratio is the same whether you are using a traditional "wet" roux or a dry roux. If you need 1 1/2 cups traditional roux, the measurement of dry roux would be the same. 1:1
3 cups all purpose flour
You will need an oven safe skillet or dutch oven. Make sure it can easily handle 400 degrees. I truly recommend using cast iron if possible. Preheat the oven to 400 F (204 C). Place flour into the skillet and evenly spread out. No need to cover. Place into the oven. Stir thoroughly, every 15 minutes. After one hour, stir about every 8 minutes. This can take up to 1 1/2 hours start to finish. Mine took a total of one hour and twenty three minutes. All ovens are different. You will start to smell it when it is close to done, it will be the wonderful nutty smell of a traditional roux. If you do make a double batch, store extra in an airtight container. It will keep well for up to three months. You may also place dry roux in the freezer for 5-6 months.Mine NEVER lasts even a few weeks! LOL Enjoy!
WHAT?! Yup, I have never seen the likes of this. Are you not something and a thing or two! Green eyes, you know how to do things that so many don't. Sharing is truly caring, with those of us who don't really know everything...lol.
I love that flat edged spoon!
I got to go this route, I have been browning mine outside because my wife doesn't like the smell. But I like mine a little darker for my gumbo.
Looks Good
Awesome, thank you.
My grandmother called chicken and sausage combo, a "Poor Man's Gumbo!" LOL
Ty for the video
I’m going to try this! I’ve seen how to do this on the stove top, the the oven seems even easier. Can this be used to make gravy for mashed potatoes, too?
I'm sure it could.
I do both type of Roux, but prefer the dry roux
Can I use a nonstick skillet? Thanx for your response
Will this smoke?
yes
Can I make roux and then store it?
You can freeze the Roux or the browned flour.
What temperature in the oven?!
Hello, as I stated in the video, preheat the oven to 400 degrees. Details are always in the description box below. Make sure that the skillet that you use can withstand 400 degrees. Thank you for watching!
Heard you really have to watch it since the flour can catch fire.
Don't know........
That would be extremely rare as the flour particals are so tiny they extinguish almost immediately upon ignition.