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Old 10-25-2014, 06:18 PM   #11
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Originally Posted by Lori58 View Post
Yes, equal amounts of flour and fat and it looks like the right consistency and colour but even with the spices (Cajun) it still tastes very floury.
Did you cook off the fat and flour properly before adding the liquid? If you don't no amount of cooking will get rid of the flour taste.
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Old 10-25-2014, 07:04 PM   #12
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Sounds like Lori's got it where she wants it now. Way to go!
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Old 10-25-2014, 07:11 PM   #13
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You can make a real good dark roux if you want. The key is to control the temperature.

You can always attempt to add bits of your mirepoix/trinity into the hot roux to cool it down a bit. Low heat and stirring are your best friend.
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Old 10-25-2014, 07:42 PM   #14
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Has anyone tried making a roux in the oven? I read a process where you bake the dry flour to the appropriate color in the oven the move it to a pan and mix in the oil.
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Old 10-25-2014, 07:49 PM   #15
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Has anyone tried making a roux in the oven? I read a process where you bake the dry flour to the appropriate color in the oven the move it to a pan and mix in the oil.

I have tried it in a dutch oven. It comes out okay for me but I prefer on the stove, where I can control the heat.
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Old 10-25-2014, 07:53 PM   #16
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Sounds like Lori's got it where she wants it now. Way to go!
Welcome, Lori!

I'm glad you went ahead with your dish and that you're happy with it! Hope to see you back with the end results of your dinner.
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Old 10-25-2014, 07:55 PM   #17
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I have tried it in a dutch oven. It comes out okay for me but I prefer on the stove, where I can control the heat.

I don't understand. You can control the heat in the oven.
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Old 10-25-2014, 07:59 PM   #18
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I don't understand. You can control the heat in the oven.
Perhaps I am being misunderstood. It is a lot easier, for me, to stir the roux and use my stove top to adjust the heat high or low depending upon how dark or light it is. To me there is just less margin for error, more chance for consistency, not to mention every French cookbook I have read calls for rouxs on stove tops.

Your mileage may vary.
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Old 10-25-2014, 08:04 PM   #19
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Has anyone tried making a roux in the oven? I read a process where you bake the dry flour to the appropriate color in the oven the move it to a pan and mix in the oil.
The oven works pretty good. Practically Fat Free Gravy Recipe - YouTube

Not as good as stove top but better than the oven use the microwave.
Lazy Mans Chicken and Sausage Gumbo Recipe for Mardi Gras - YouTube
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Old 10-25-2014, 08:13 PM   #20
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Perhaps I am being misunderstood. It is a lot easier, for me, to stir the roux and use my stove top to adjust the heat high or low depending upon how dark or light it is. To me there is just less margin for error, more chance for consistency, not to mention every French cookbook I have read calls for rouxs on stove tops.

Your mileage may vary.
I make mine on the stove top as well. I didn't understand you comment about heat control so i asked. Not suggesting you should change your method or that it's not a good way to do it.
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