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Old 04-11-2013, 12:27 PM   #1
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Roux

We all know how to make a roux, and cook it to the proper color. But it can be time consuming. So I have a question. Has anyone made a large batch of roux, and canned it to make it shelf stable? And if so, I would think it would have to be done in a pressure canner, so as to make it safe, as there is virtually no acid in a roux.

Just looking for info here.

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Old 04-11-2013, 12:36 PM   #2
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I make it fresh each time I need it.

I think it would be easier to store it in the refrigerator or freeze it in small quantities.
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Old 04-11-2013, 12:48 PM   #3
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I make a largish batch and just refrigerate it. It stays good for months. It's a bit hard when it's cold, but it works.

I used to freeze dollops of roux on waxed paper and then put them in a container. I just can't be bothered any more, since I read Julia Child's suggestion of refrigerating for months.
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Old 04-11-2013, 01:01 PM   #4
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When I make a large batch, I freeze it in smaller containers.
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Old 04-11-2013, 01:04 PM   #5
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I'm sure freezing would work out the best. I make batches of Espagnole sauce and put it in an 8x8 baking dish. Once frozen I turn the batch out on a cutting board and cut into 9 (brownie size) squares that I can take out of the freezer and use when needed.

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Old 04-11-2013, 01:48 PM   #6
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Has anyone tried to make a roux by first baking the flour in the oven to brown it?
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Old 04-11-2013, 02:04 PM   #7
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Quote:
Originally Posted by Andy M. View Post
Has anyone tried to make a roux by first baking the flour in the oven to brown it?
Nope.

I wonder if it would hold the same amount of fat.
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Old 04-11-2013, 02:10 PM   #8
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Quote:
Originally Posted by Andy M. View Post
Has anyone tried to make a roux by first baking the flour in the oven to brown it?
I see where you're going with this. Many years ago when I was on a low-fat kick, I would make roux by carefully browning the flour on the stove top in a cast iron skillet and then whisking chicken stock into it. While it didn't have the richness of oil-based roux, the browning technique itself worked relatively well.

I think you could easily just brown the flour and store it to make an "instant roux", to which you would later add your oil to.
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Old 04-11-2013, 02:15 PM   #9
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Originally Posted by Steve Kroll View Post
I see where you're going with this. Many years ago when I was on a low-fat kick, I would make roux by carefully browning the flour on the stove top in a cast iron skillet and then whisking chicken stock into it. While it didn't have the richness of oil-based roux, the browning technique itself worked relatively well.

I think you could easily just brown the flour and store it to make an "instant roux", to which you would later add your oil to.
I had read of this alternative somewhere. It was presented as an 'easier' method as there is no need for long stirring over low heat and the risk of burning the roux. I've never done it. I'm wondering if there would be a difference in taste or performance as a thickener.
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Old 04-11-2013, 03:02 PM   #10
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Originally Posted by Andy M. View Post
Has anyone tried to make a roux by first baking the flour in the oven to brown it?
I have done that. It works.

Line a pan with foil. Bake in the oven when you start to get a little color mix, bake some more, mix and bake a bit more until you see some color all over.

Add flour to cold liquid, no fat needed and heat. Keep string until it comes to a boil.
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