oldrustycars
Senior Cook
When making chocolate roux for gumbo I use Justin Wilsons method of even amounts of flour and olive oil and stirring for 45 minutes until it's the color of dark chocolate. I recently heard about baking flour on a baking sheet in the oven until it gets a nice brown, then finishing in on the stovetop in a pan with oil. Anyone tried that? Opinions please? Stirring continuously for 45 minutes gets a bit old, as I am a lot old. Thanks.