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Making roux in the oven?

Pigeage Feb 11, 2009 03:06 AM

I recall seeing an episode of Alton Brown where he made a really nice looking brick roux in the oven - anyone tried it? Any other roux making tips (besides "don't burn it!")?

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    iamafoodie RE: Pigeage Feb 11, 2009 03:57 AM

    I've made it in a microwave oven. No chance of burning it either. The key is good temperature control.

    8 Replies
    1. re: iamafoodie
      alphavulcan RE: iamafoodie Feb 11, 2009 04:26 AM

      I have made it in the oven and it came out quite nice. It takes longer than on the stove top, but no need to constantly stir and check. Also remeber that if you use cast iron for this in the oven it will continue to cook after you remove it for quite awhile. I try to take it out 5-10 mins early,(depending on how it looks), give a quick stir and cover it, and allow the heat of the cast iron complete the process.

      1. re: alphavulcan
        KailuaGirl RE: alphavulcan Feb 11, 2009 06:48 AM

        Do you just mash the flour and butter together before putting them in the micro or oven? At what temperature do you set the oven? For how long do you leave it in the oven, or is it strictly by looks of the roux?? I have the same questions for iamafoodie, but also how many watts is your micro so I can adjust accordingly (if needed). Not having to stand over the stove constantly stirring the roux would be great!

        1. re: KailuaGirl
          Den RE: KailuaGirl Feb 11, 2009 06:55 AM

          If I want to make a fast roux I toast the flour in the oven, no butter added until it gets put into the pot. Usually 375 for about 10 + minutes in a pie pan.

          1. re: Den
            alphavulcan RE: Den Feb 11, 2009 08:02 AM

            10 minutes? What color are you getting?
            I melt the butter on the stove top and mix the flour in just as I put it into the oven. 350 for 30-45 mins. I make a large batch and I go for a dark roux. More flavor, but very limited as a thickening agent.

            1. re: alphavulcan
              Den RE: alphavulcan Feb 11, 2009 09:00 AM

              It's just flour and the flour will "toast" fairly quickly, that's why I put the + after the 10 in that it can take more time depending on how much you're toasting. If you add a fat to the flour first, of course it will react quite differently.

              1. re: Den
                KTinNYC RE: Den Feb 14, 2009 01:02 PM

                I toast my flour all the time to make a lo-cal thickening agent for stews. It works great.

                1. re: Den
                  alphavulcan RE: Den Feb 16, 2009 11:04 AM

                  never tried it that way...always did fat and flour at the same time...learn something new everyday

        2. re: iamafoodie
          jodymaryk RE: iamafoodie Feb 14, 2009 06:59 PM

          I've done it in the microwave also and it worked great. I did about 30-45 seconds at a time, kept stirring the being VERY careful taking it out. What I didn't use, I froze and just made some gumbo with it recently and it worked beautifully. Soooo easy!!

        3. todao RE: Pigeage Feb 11, 2009 08:09 AM

          The only roux that Alton Brown prepared in the oven, as far as I can remember, was in a shrimp gumbo recipe. But as I recall it took an hour or more in a moderate oven. Not sure I want to spend an hour preparing a roux.

          1. m
            MakingSense RE: Pigeage Feb 11, 2009 09:04 AM

            Here's a terrific primer on roux from South Louisiana Chef John Folse. http://www.jfolse.com/fr_rouxs.htm
            Creole and Cajun cooks need roux just about every day so it's like falling off a log and they've found lots of ways to make the task easier, even buying prepared roux that's now widely available in area grocery store.
            It's easy to make your own in large batches and keep it in the fridge or freezer.
            Yes, you can make it in the MW (although Folse doesn't include that one) or the oven.

            My personal fave is the Dry Roux which can even be used with little to no cooking fat to thicken sauces, etouffées, gumbos, and soups. I brown 5 pounds of flour at a time in the oven and it keeps forever. It darkens when it hits the cooking fat or liquid, and can be darkened more if I need a darker roux so I toast it to a medium roux shade.
            I haven't burned a roux in decades since I started using this Magic Powder.

            3 Replies
            1. re: MakingSense
              Pigeage RE: MakingSense Feb 14, 2009 12:13 PM

              Hey - wow, thank you for passing this on! What an amazing resource! Chowhound rocks! :-)

              1. re: MakingSense
                alkapal RE: MakingSense Feb 17, 2009 02:50 AM

                5# at a time? how deep is the flour -- or how big is your oven?

                1. re: alkapal
                  MakingSense RE: alkapal Feb 17, 2009 10:43 AM

                  I use a half sheet pan. The flour is 1/2 inch deep or so. Standard size convection oven.
                  I stir it every 20 to 30 minutes and it takes about 2 hours.
                  Do it once. Five pounds last a pretty good while and saves LOADS of time on a daily basis.

              2. kchurchill5 RE: Pigeage Feb 14, 2009 12:18 PM

                I did when my burners were full for a big party. Honestly it took longer and tasted the same. Why would you? It is so much easier stove top.

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                  bw2082 RE: Pigeage Feb 16, 2009 11:32 AM

                  I did a roux for gumbo in th oven yesterday. I put it in at 350 and after an hour it was still blonde color so I got fed up and moved it to the stove and just did it the conventional way.

                  1 Reply
                  1. re: bw2082
                    boadwee RE: bw2082 Mar 23, 2013 11:16 AM

                    I make a roux in the oven all the time. Should be in cast iron. Heat the cast iron on stove top on low heat. Add the oil and flour and stir until the roux is mixed consistently. The oven should be preheated to 375. Bake the roux for 90 minutes stirring well with a whisk every 15 minutes. I swear this works. You will have the darkest, most delicious roux you've ever made.

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