Roux

[Andy M.]

When I make a gumbo I go all out and brown the fat in oil.

But to keep the daily calorie and fat content down using water in the gravy works.

Browning a bunch of flour ahead of time and using it when needed is a big time saver. It is up to the person doing the cooking if they want to use fat or just water.

I have no issue with what you just said. My only point is that a roux has to be fat+flour. Using flour and water to thicken is fine. I do it all the time. I just don't think it should be called a roux.

 

[Sir_Loin_of_Beef]

I saw one of the cooks (or is that kooks?) on America's Test Kitchen toast her flour in the oven prior to making a roux.

I always make my roux when needed because I make it lighter or darker depending on the meat, and I like to use the fat from cooking the meat to make it. Dark, almost burnt, for beef, copper coloured for pork and turkey, and just barely cooked for chicken.