Porkchop Posted November 27, 2007 Report Share Posted November 27, 2007 don't remember where i saw this (foodTV somewhere i think) but it works like a charm! if you find it a pain to cook out a good roux for a gumbo, gravy, or whatever, try this; take a 1/2 cup white all-purpose flour and brown it in the oven first. i did this at 350 for about 25 min, stirring it about after 15 min. the color of the flour when i took it out was blonde-ish or "off white", but when i stirred in a scant 1/2 c. oil, it turned into a beautiful peanut-butter roux for my stew i was fixing (leftover turkey stew! awesome!). no standing over the pan cooking out the roux and constantly stirring to keep it from burning. i imagine you could keep the "browned flour/instant roux" in a cool dry place for quite awhile, in reserve. defo beats a "buerre mane" or cornstarch or raw roux for gravies! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 27, 2007 Report Share Posted November 27, 2007 You can put blended roux into the oven to cook to a darker stage as well. Just stir it around occasionally. Way better than standing over a pan! Quote Link to comment Share on other sites More sharing options...
trish Posted November 27, 2007 Report Share Posted November 27, 2007 I wonder if there would be an enhanced flavor if this was done in the kk during a warm-up or cool down and stored? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 27, 2007 Report Share Posted November 27, 2007 I used to work with a chemistry PhD, who had a favorite response to questions like this: "How can we test this, Trish?" Let is know what you find out Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted November 27, 2007 Report Share Posted November 27, 2007 Re: Instant roux! don't remember where i saw this (foodTV somewhere i think) but it works like a charm! By chance was it that crazy guy on youtube where you saw that technique? That is a good tip. Another tip for the really lazy, yes me, is to use Tony Chachere's instant roux. It is actually pretty good for something so quick. Their gravy mix is good too. -=Jasen=- Might not be this one, but one in this series. Quote Link to comment Share on other sites More sharing options...
trish Posted November 28, 2007 Report Share Posted November 28, 2007 I used to work with a chemistry PhD, who had a favorite response to questions like this: "How can we test this, Trish?" Let is know what you find out Firemonkey...good one. Funny thing is, I am not much of a fan for gravy. My parents are from Oklahoma and my mom makes some great 'okie' food, but I never caught on to the gravy tradition. Quote Link to comment Share on other sites More sharing options...
