Oven Baked Roux?!
Oven Baked Roux?
I saw a show on TV in which the Chef was making a baked roux. The roux was for a gumbo, so it was a pretty dark roux. He did not provide additional details other than to cook the roux for 1 1/2 hours at 350 degrees. My question is. Could this be really possible. How often are you supposed to stir the roux?
Anyone can help?
Answers: As you know a roux is made of melted butter and flour.
Usually at this stage you would stir in your liquid that you would like to thicken.
An "oven baked" roux is actually called a beurre manie.
We make a roux and then finish in the oven for several minutes to make a beurre manie. The reason it is baked is speed up the thickening process.
In a restaurant we dont have time to make a roux for every sauce, so you just wisk in the beurre manie to thicken quickely and by baking it also cooks out the flour taste.
As for browning in the oven, forget that, just make a darker stock to start with. Source(s):
chefsworld.net that ain't real Cajun cookin' man. For sure:
http://www.realcajunrecipes.com/recipes/... A roux is done on the stove top. Yes it works.I knew a lady that made hers in the oven without oil.Just covered and stirred every 15 mins,til it was dark enough.Tasted great.I use the powder roux for lower cholesterol... I don't see why you couldn't make a roux in the oven. But what's the point? It sounds like more trouble than it's worth. It only takes a few minutes to make a roux in a saute pan on the stove. Equal parts oil (or butter) and flour. Stir constantly over medium high heat until desired color. Then cool it down fast so it doesn't over-cook, by adding liquid, or stirring in vegetables, or by plunging bottom of saute pan into water.
By the way, you can also make a substitute low-fat roux by simply browning flour in a dry pan, stirring continuously, then incorporating the flour into your sauce. It isn't as good as a true roux, but can help improve flavor of a low-fat dish. The traditional roux is a mixture of about equal parts of oil
and flour browned to a certain point. A baked roux can substitute
nicely in some recipes. To bake a roux, preheat oven to 400 degrees.
Put some (about 1/3 c.) of flour pie pan or cake pan which has been
sprayed with PAM. Bake at 400 degrees stirring frequently until roux
is caramel colored and just begins to have a burnt smell. Don't bake
it any longer! Store roux in refrigerator . When recipe calls for
roux add an equal measure of water to whatever amount of flour is called
for in the recipe. BAKE-A-ROUX
8 c. all-purpose flour
4 c. cooking oil
Mix flour and oil together in a heavy ovenproof container. Place on center shelf on center of preheated 400 degree oven. Bake at this temperature for 1 1/2 to 2 hours. Set timer and stir roux every 15 minutes. Roux should be a caramel color when done. Remove from oven, cool. Put in container with tight fitting lid and store in refrigerator. This makes enough roux for 4 to 6 pots of gumbo.
There are more recipes at the link below. Ingredients
2 - 3 cups flour 1 baking pan or heavy duty pot
Directions
There are a several different ways to make a roux in the oven. You can make a paste of the flour and oil and then put it in the oven at 325 for about 30 to 45 minutes to get a dark blond roux
or
You can put the desired amount of flour on a baking sheet and bake it at 350 for about 25 minutes.You could use it like this or add the oil and make a paste
or
Simply distribute 2 - 6 cups of flour evenly over the dry bottom of a big iron skillet or heavy Dutch oven and put it in a 400 degree oven for about an hour. Stir it about every 15 minutes or so to brown evenly. Let cool and store in glass jar.....To Use: Mix equal parts dry roux and water till smooth. Add to gumbo, soups, and gravies for thickening. Perfect! And you haven't used any grease at all.
You may also add an equal portion of dry roux to heated oil in a skillet (no need to brown)
or
To make "oven roux," place the desired amount of flour in a heavy duty aluminum pot and bake at 350 degrees for 30 to 45 minutes, stirring every 15 minutes. You may have to cook it longer to get the desired color. The closer you get to the end of cooking time the more often you need to stir.
Browning the flour gives you the depth of flavor that you achieve in the classic dark roux, with a much simpler method. You can prepare the oven-baked roux while you chop the vegetables for a gumbo, stew or etouffee. Oven roux as most rouxs can be made and stored in a jar for future use. Ask Alton Brown. It's only flour and oil. His kitchen expertise is unquestionable in my opinion.