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Old 02-29-2020, 03:37 PM   #1
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Browning flour for roux?

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.

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Old 02-29-2020, 04:40 PM   #2
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Never heard of that. Id make a small batch first. Not sure how the flour is gonna taste.
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Old 02-29-2020, 04:48 PM   #3
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I've used that method the last few times, and it seemed to result in the same flavor. Much easier than constant stirring!
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Old 02-29-2020, 05:04 PM   #4
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Browning the flour in the oven works according to all I’ve read too. You need to stir the flour occasionally so it browns evenly.
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Old 02-29-2020, 05:14 PM   #5
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I seem to remember a thread about this subject awhile back.
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Old 03-01-2020, 05:36 PM   #6
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It does work and you can make large batches that way.

Another way is to make the roux in the microwave. I used it in this video. The roux part starts at 1:55.

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Old 03-02-2020, 03:19 PM   #7
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Quote:
Originally Posted by Andy M. View Post
Browning the flour in the oven works according to all I’ve read too. You need to stir the flour occasionally so it browns evenly.
I have done this once or twice but it takes a looooong time and frankly stove top seems much faster.
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Old 03-02-2020, 04:11 PM   #8
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I have done this once or twice but it takes a looooong time and frankly stove top seems much faster.
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Old 03-02-2020, 04:23 PM   #9
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Using the oven to brown your flour for roux has the advantage that you can make a whole lot more than you currently need and you'll have some ready for the next time.
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Old 03-03-2020, 09:35 AM   #10
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i use the Alton Brown method of the oil/flour in a dutch oven inside the oven. Takes a while but it is foolproof.
https://food52.com/recipes/33767-alt...s-shrimp-gumbo
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Old 03-03-2020, 07:51 PM   #11
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I tried the oven method once. that was enough. It came out fine, but close to two hours.

I can do a chocolate roux in a cast iron DO on the cooktop in 20 minutes, tops. It just take a little practice, and I mean a little. You ruin one dark roux, and you pretty quickly know how you did it -- just how a seasoned roux maker told you how to ruin it, but you didn't listen.

Do your mise en place, then concentrate.

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