#3166368 - 02/16/13 04:10 PM
Re: Baked Roux
[Re: A.Hall]
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Trapper John
TnDeer Old Timer
16 Point
Registered: 03/13/99
Posts: 11297
Loc: La Vergne,TN/Decaturville, TN
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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]
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mike243
14 Point
Registered: 09/06/06
Posts: 9939
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]
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moondawg
16 Point
Registered: 06/19/02
Posts: 17814
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]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 3193
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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Wine-Down Brewing and Winemaking
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#3166930 - 02/17/13 06:37 AM
Re: Baked Roux
[Re: BamaProud]
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WMAn
6 Point
Registered: 11/05/10
Posts: 803
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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"I will remain what I am until I die, a hunter, and when there are no buffalo or other game I will send my children to hunt and live on prairie mice..." - Sitting Bull
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#3166938 - 02/17/13 07:00 AM
Re: Baked Roux
[Re: WMAn]
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mike243
14 Point
Registered: 09/06/06
Posts: 9939
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]
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BamaProud
10 Point
Registered: 04/03/11
Posts: 3193
Loc: Shelby County, TN
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Has anyone ever tried something other than vegetable oil in a roux? Butter? Lard?
I use Lard.
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Save the Little ones for the Little Ones.
Wine-Down Brewing and Winemaking
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#3166989 - 02/17/13 08:21 AM
Re: Baked Roux
[Re: BamaProud]
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BigPete357
4 Point
Registered: 12/01/12
Posts: 198
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]
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Poser
14 Point
Registered: 07/28/10
Posts: 8401
Loc: Tennessee
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I prefer not to use oil. Duck fat is the best.
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