I have spent all morning making a roux for a seafood gumbo and it tastes horrible, just like flour. It is a nice milk chocolate colour and has a bit of a nutty taste but I am afraid to add the fish to it, it case its not edible. Any suggestions?
No, this was my first time making this. Looks like its dinner out tonight, lol
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.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.
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.
Sounds like Lori's got it where she wants it now. Way to go!
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.
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.
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.