Terminius_Est
Title: Moon River
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Alton Brown has an intriguing recipe for roux
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· 4 ounces vegetable oil
· 4 ounces all-purpose flour
Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
I've made roux a few times and it's one of those things I hate doing. You have to stand in front of the stove stirring constantly for damn near an hour and it's sooo easy to burn it.
This looks like it should work without the hassle.
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Ynisfre
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Alton Brown has an intriguing recipe for roux
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I guess it makes a difference in flavor to spend all that time on the roux? I prefer just to make a quick one. Doesn't take much time at all. Dunno that I'd want a really dark roux in any of my dishes anyway.
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Lokkie_the_Fierce
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Subject:
Alton Brown has an intriguing recipe for roux
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An hour?
I've never had to mess with a roux for more than 10 minutes, tops...
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Terminius_Est
Title: Moon River
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Alton Brown has an intriguing recipe for roux
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That is at 350 degrees.
I'm not sure what type of roux you mean Loki. This recipe is for the dark brown Cajun type used in gumbos.
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-Foxy-
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Subject:
Alton Brown has an intriguing recipe for roux
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we used to make it every day. then put it on the back of the stove to use.
time consuming. tedious.
but well worth it if it is done correctly.
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BenitoSantiago
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Alton Brown has an intriguing recipe for roux
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You can make a big batch of roux and freeze it also. We always have roux, stocks, and compound butters in our freezer. It probably saves us a couple hours a week on cooking.
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Anotherstormslayer
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Subject:
Alton Brown has an intriguing recipe for roux
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Lokkie_the_Fierce posted:
An hour?
I've never had to mess with a roux for more than 10 minutes, tops...
Me either, I don't measure either.
I usually just use the drippings from bacon or what ever the meat I'm searing or frying down for the dish. By that time the oil / fat has browned fine and is well flavored.
I know in classic cordon blue french cooking they often call for browned or caramelized roux but my family is country French we work for a living and time spent matters.
/shrug
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shaggynuts24
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Alton Brown has an intriguing recipe for roux
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i prefer the hour in front of the stove
.... it is beer drinking time ... it is hard when i am making a roux for etouffee because butter burns easier than oil
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pkhere
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an hour????
NOT
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Terminius_Est
Title: Moon River
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Subject:
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It does take an hour to make a good dark roux with lots of stirring too.
One time I made it and found out my wooden spoon was something artificial that looked
like wood to me, until it melted in my roux.
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pkhere
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Subject:
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Quick Roux
Place the flour in a large plastic bowl that is easy to handle. Place the oil in a large heavy skillet over very high heat. Once it has begun to smoke heavily, whisk in a little flour -- you must use a whisk for this method, because a spoon will not break up the lumps fast enough. The flour will begin to brown immediately. Continue to add flour. The idea is to control the temperature of the oil, and therefore the darkness to which the flour cooks as it hits the oil, with the rate at which the flour is added: The faster you add the roux, the less the flour will cook. So for a peanut-butter-colored roux you'll be adding the flour a lot faster than for a dark roux. Once the roux has reached the desired color -- using this method, ANY color will take only about 10 minutes -- remove it from the heat and cool as described above.
I guess an oven roux is a "slow" roux?
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-Foxy-
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Terminius_Est posted:
It does take an hour to make a good dark roux with lots of stirring too.
One time I made it and found out my wooden spoon was something artificial that looked
like wood to me, until it melted in my roux.
/snickers
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Lokkie_the_Fierce
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Subject:
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As I've said, I've never had a roux take more than 10 minutes or so.
Maybe it's not considered authentic, or wouldn't pass the muster at a gourmet restaurant ... but I've never had any complaints.
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