I have made roux this way for many years. Thanks for a great video! After it cools, I freeze in Ice cube trays and then store in a freezer bad in the freezer. This way, I can ad a cube or two to soups, stocks, stews, anything I want to thicken with great flavor. I always have roux on hand!
I love doing my roux in the oven but I've had to switch to a dry roux for the health of our elders. I brown the flour with the oven method too and it works beautifully. I actually like the taste of it better and you don't have to skim off any grease later. You should give it a try sometime.
May I ask the brand name of the off white / white canisters with silver torn stems to are standing next to? Link would be appreciated. They are gorgeous🤩
I have made roux this way for many years. Thanks for a great video! After it cools, I freeze in Ice cube trays and then store in a freezer bad in the freezer. This way, I can ad a cube or two to soups, stocks, stews, anything I want to thicken with great flavor. I always have roux on hand!
I love doing my roux in the oven but I've had to switch to a dry roux for the health of our elders. I brown the flour with the oven method too and it works beautifully. I actually like the taste of it better and you don't have to skim off any grease later. You should give it a try sometime.
Thanks for the idea
Wow! That’s an awesome trick. I’m definitely making roux this way next time.
Wow what a great tip. I had no idea you could cook roux in the oven. Tfs when i make my gumbo I’ll be sure to bake my roux
The wooden spoon sounded better anyway 😄
Yes I agree
Very Nice. Thank You for uploading and Sharing.
May I ask the brand name of the off white / white canisters with silver torn stems to are standing next to? Link would be appreciated. They are gorgeous🤩
We picked them up at a Casino gift shop on the MS Gulf Coast I don't know what brand
I looks like the oil just sits on the top with this oven method? Will it make for an oily gumbo?
I usually drain the excess oil off before storing or using. Sorry I should have put that in the video
That is very long. I did this stovetop for 40 minutes.
Wonder how that would be on a Kamota style smoker vs the oven, throwing just a bit of cherry or apple into the mix for the gumbo
I really don't know but you would need to be careful it did not get too hot and burn
Great video. Gotta try it.
thanks , let me know how it turns out for you
@@SouthernCoastalCookingTM what part of Mississippi u from?
That’s beautiful
Thank you.
Alton Brown did this years ago. Give credit where credit is due I always say, ; ) Good Eats, Episode - Bowl O' Bayou Feb 14, 2007.
Be honest it didn’t come out right