Browning flour for roux?

[oldrustycars]

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.

 

[strmanglr scott]

Never heard of that. Id make a small batch first. Not sure how the flour is gonna taste.

 

[pepperhead212]

I've used that method the last few times, and it seemed to result in the same flavor. Much easier than constant stirring!

 

[Andy M.]

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.

 

[msmofet]

I seem to remember a thread about this subject awhile back.

 

[powerplantop]

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.

https://www.youtube.com/watch?v=lokQaHmN8-E

 

[Janet H]

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.

 

[Just Cooking]

I have done this once or twice but it takes a looooong time and frankly stove top seems much faster.

Ross

 

[Andy M.]

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.

 

[GA Home Cook]

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-alton-brown-s-shrimp-gumbo

 

[caseydog]

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.

CD