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Old 10-26-2014, 09:52 AM   #21
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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.

America's Test Kitchen / Cook's Country / Cook's Illustrated (?) came up with a roux that started on the stove and finished in the oven. I don't recall all the details, but they started by browning the dry flour on the stovetop, which only took a few minutes. Then they added the oil and transferred the pot to the oven. It was relatively hands-free with apparently good results.

I am not speaking from experience on this - I haven't tried it.
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Old 10-26-2014, 09:57 AM   #22
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I knew I had read about this somewhere before

Practically Fat Free Gravy Recipe
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Old 10-26-2014, 10:00 AM   #23
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I knew I had read about this somewhere before

Practically Fat Free Gravy Recipe
Yep!
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Old 10-26-2014, 10:00 AM   #24
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Quote:
Originally Posted by Silversage View Post
America's Test Kitchen / Cook's Country / Cook's Illustrated (?) came up with a roux that started on the stove and finished in the oven. I don't recall all the details, but they started by browning the dry flour on the stovetop, which only took a few minutes. Then they added the oil and transferred the pot to the oven. It was relatively hands-free with apparently good results.

I am not speaking from experience on this - I haven't tried it.
I have not tried this way but it looks like it would work.

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Old 10-26-2014, 12:28 PM   #25
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The gumbo was absolutely delicious folks...the roux turned out very well. Thanks for all of your encouragement, I would have thrown in the towel if it wasn't for you. Patience is a virtue!!
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Old 10-26-2014, 12:32 PM   #26
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That's good news lori. Congrats!
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Old 10-26-2014, 01:45 PM   #27
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Roux by itself does not taste good...even though Shrek wants to eat it with a spoon since it smells so good.
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Old 10-26-2014, 03:38 PM   #28
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The gumbo was absolutely delicious folks...the roux turned out very well. Thanks for all of your encouragement, I would have thrown in the towel if it wasn't for you. Patience is a virtue!!
Thanks for sharing your end results, and so glad to hear it was a success! Hope to see more of you here, Lori.
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Old 10-26-2014, 09:37 PM   #29
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I love roux. Especially as a vegetarian, many times when I cook certain stews, they taste kinda empty ( missing the fat or meat taste). But when I add a roux to it, it seams to bring out the best of the flavors, and also kinda ' fill in the blanks' so it doesnt taste 'empty' or like its missing something.
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