Dry roux gumbo...success

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oldrustycars

Senior Cook
Joined
Mar 7, 2009
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152
Location
Naperville, Illinois
I used Isaac Topus gumbo recipe in the last (YouTube it) and always stirred roux for 45 minutes or more. I was afraid of high heat and burning it. This time I used the Americas Test Kitchen dry roux method, came out excellent. Cup of all purpose flour in a stainless steel skillet, 425f oven for about 45 minutes, stirring often. My days of stirring roux for 45 minutes are over.
 

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taxlady

Chef Extraordinaire
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near Montreal, Quebec
I just looked at the ATK process and I'm surprised there is no fat involved in the roux.
I was surprised about that too. But, I think it's because the fat is used, when pan frying roux, to allow the heat to get higher than it would with a water based liquid. It would get plenty hot enough in an oven. Flour has to get to some minimum temperature to lose its raw, pasty flavour. That temperature is above the boiling point of water. I don't remember what that temperature is.
 

IC 2.0

Cook
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Aug 17, 2022
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Location
Honolulu, HI
Nice! Just curious if you noticed any difference in the flavor with the dry roux technique vs. the traditional.
 

oldrustycars

Senior Cook
Joined
Mar 7, 2009
Messages
152
Location
Naperville, Illinois
We didn't notice a difference. I kept tasting the broth, so I wouldn't be influenced by the andouille and chicken. Nice deep smoky flavor. I will say toasting the flour smelled like burned popcorn, stunk up the kitchen good.
 

IC 2.0

Cook
Joined
Aug 17, 2022
Messages
73
Location
Honolulu, HI
We didn't notice a difference. I kept tasting the broth, so I wouldn't be influenced by the andouille and chicken. Nice deep smoky flavor. I will say toasting the flour smelled like burned popcorn, stunk up the kitchen good.

Nice. I may have to try this one out.
 
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