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#3166336 - 02/16/13 03:21 PM Baked Roux
A.Hall
Formerly "Spoon"
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Registered: 10/05/04
Posts: 27370
Loc: Bartlett, TN

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Wife heard or read about this and decided to give it a try. It's not as good as stove top made roux, but it's not bad...I've had a lot worst.

It's a half of cup of flour, half cup of oil, cast iron skillet. Set the oven for 350 bake for hour and half

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#3166368 - 02/16/13 04:10 PM Re: Baked Roux [Re: A.Hall]
Trapper John
TnDeer Old Timer
16 Point


Registered: 03/13/99
Posts: 11854
Loc: Murfreesboro,TN/Decaturville, ...

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I've done it before. I agree with you. Not bad, but not the best. I've used it when I have to get a roux going while doing ten other things at the same time. It's perfect for that.
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#3166404 - 02/16/13 04:32 PM Re: Baked Roux [Re: Trapper John]
mike243
16 Point


Registered: 09/06/06
Posts: 11957
Loc: east tn

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Wow thanks will try it for my next batch of jambalya.have not heard that before
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#3166867 - 02/16/13 10:20 PM Re: Baked Roux [Re: mike243]
moondawg
16 Point


Registered: 06/19/02
Posts: 19390
Loc: Millington, TN

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Will have to try that.
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#3166911 - 02/17/13 01:26 AM Re: Baked Roux [Re: moondawg]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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I have heard of that...If I remember correctly the greatest benefit is temperature control...limiting the chance is will scorch. never tried it though
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#3166930 - 02/17/13 06:37 AM Re: Baked Roux [Re: BamaProud]
WMAn
8 Point


Registered: 11/05/10
Posts: 1222
Loc: Williamson County

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Yeah, I read about this on Cook's Country. Their method calls for 3/4 c flour. Toast flour over medium heat, stirring constantly, until just beginning to brown, 5 minutes. Off heat whisk in 1/2 cup vegetable oil until smooth. Cover and put in a 350 degree oven for 45 minutes.

Use a heavy cast-iron dutch oven. If using a lightweight pot, add 10 minutes to oven time.

Has anyone ever tried something other than vegetable oil in a roux? Butter? Lard?
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#3166938 - 02/17/13 07:00 AM Re: Baked Roux [Re: WMAn]
mike243
16 Point


Registered: 09/06/06
Posts: 11957
Loc: east tn

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you use butter for seafood gumbo,I have read but not made as the wife doesn't like shrimp ect in gumbo,I make my roux with equal parts of oil/flour
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#3166955 - 02/17/13 07:18 AM Re: Baked Roux [Re: WMAn]
BamaProud
12 Point


Registered: 04/03/11
Posts: 7048
Loc: Shelby County, TN

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 Originally Posted By: WMAn

Has anyone ever tried something other than vegetable oil in a roux? Butter? Lard?


I use Lard.
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#3166989 - 02/17/13 08:21 AM Re: Baked Roux [Re: BamaProud]
BigPete357
6 Point


Registered: 12/01/12
Posts: 746
Loc: Columbia,TN

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I like to use butter. have used veg oil, olive oil, margarine, lard, bacon grease, pan drippings.

Any fat with flour will make a roux, which to use depends on what you're cooking. I like to stick to the "real" stuff.

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#3167027 - 02/17/13 09:13 AM Re: Baked Roux [Re: BigPete357]
Poser
Mud Dauber
16 Point


Registered: 07/28/10
Posts: 13182
Loc: Tennessee

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I prefer not to use oil. Duck fat is the best.
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#3167250 - 02/17/13 12:07 PM Re: Baked Roux [Re: Poser]
moondawg
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Registered: 06/19/02
Posts: 19390
Loc: Millington, TN

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I've always use oil. I could use butter, but with my luck, I'd end up burning it.
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#3167575 - 02/17/13 05:36 PM Re: Baked Roux [Re: Poser]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9656
Loc: Memphis

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 Originally Posted By: Poser
I prefer not to use oil. Duck fat is the best.


Anything but processed plant oil!

This method is Alton Brown's "Roux for Dummies" method.
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