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Off Topic TN Forums
Cooking Forum
Baked Roux
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<blockquote data-quote="WMAn" data-source="post: 3166930" data-attributes="member: 9245"><p>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.</p><p></p><p>Use a heavy cast-iron dutch oven. If using a lightweight pot, add 10 minutes to oven time.</p><p></p><p>Has anyone ever tried something other than vegetable oil in a roux? Butter? Lard?</p></blockquote><p></p>
[QUOTE="WMAn, post: 3166930, member: 9245"] 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? [/QUOTE]
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