Oven Baked Flour For Roux Recipes

OVEN-COOKED DARK ROUX

Oven-Cooked Dark Roux image

This dark (chocolate) oven roux recipe is relatively easy to make and less labor intensive compared to other roux recipes.

Provided by Terri Wuerthner

Categories Ingredient

Time 2h40m

Yield 12

Number Of Ingredients 2

Ingredients

2 cups all-purpose flour
2 cups oil

Steps:

Preheat the oven to 350 F.
In a heavy iron skillet or Dutch oven, combine the flour and oil; whisk until the mixture is smooth and lump free.
Place the pan with the roux in the oven for approximately 2 to 2 1/2 hours, stirring it thoroughly every 20 minutes until the roux is the desired color: light, medium, or dark.

Nutrition Facts : Calories 406 kcal, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 38 g, ServingSize 2 cups (12 servings), UnsaturatedFat 0 g

OVEN MADE ROUX

Oven Made Roux image

The different shades of Roux. Light Medium Darker Darkest

Number Of Ingredients 2

Ingredients

3 cups flour
baking pan or heavy duty pot

Steps:

There are a several different ways to make a roux in the oven.....Combine a mixture of flour and oil in a heavy aluminum roaster. Place the mixture in the oven at 350 for about 2 hours stirring every 30 to 40 minutes. I be like'n 2 cups flour to every one cup of oil for this here method. My choice is any brand Canola oil or Grapeseed oil.....~ or ~You can put the desired amount of flour on a baking sheet and bake it at 350 for about 25 to 60 minutes. You could use the browned flour as is or add 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).Note that cooking times are approximate you may have to cook the roux a little longer to get the desired color. The closer you get to the end of cooking time the more often you may 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.

BAKED ROUX

Baked Roux image

This makes a lovely brown roux. It makes a lot, but it will freeze. I divide it up and always have a roux ready and waiting for gumbo or anything else. Freeze in small amounts.

Provided by bayousong

Categories Cajun

Time 1h2m

Yield 20 serving(s)

Number Of Ingredients 2

Ingredients

3 cups flour
3 cups vegetable oil

Steps:

Mix the flour and oil in an iron skillet or heavy oven proof container.
I use a cast iron dutch oven.
Bake in a preheated 400 degree oven for 1 1/2 to 2 hours, STIRRING EVERY 15 MINUTES with a whisk.
The color determines the doneness.
Cool before storing.
You must stir every 15 minutes or it will burn.
In my oven 1 1/2 hours is perfect.
After removing from the oven, stir again and stir every few minutes until it cools and quits browning.

Nutrition Facts : Calories 357.3, Fat 32.9, SaturatedFat 4.3, Sodium 0.4, Carbohydrate 14.3, Fiber 0.5, Sugar 0.1, Protein 1.9

CAJUN BAKED ROUX

Cajun Baked Roux image

With horror many cooks read the words "first make a roux". Here is a method to take the fear of making a roux away. The recipe is taken from "Quelque Chose Piquante" a Cajun cookbook from Baton Rouge, LA first published in 1966.

Provided by Dan-Amer 1

Categories Grains

Time 2h10m

Yield 1 pint

Number Of Ingredients 2

Ingredients

1 quart flour
1 pint cooking oil

Steps:

Thoroughly mix together the flour and the oil in a heavy Dutch oven.
Preheat your oven to 400 degrees F and place the Dutch oven on the center shelf of the preheated oven.
Bake for 1 1/2 to 2 hours, or a bit longer if you will have a very dark roux, stirring the mixture about every 15 minutes.
When it is cool, store in jars in the refrigerator for future use.

Nutrition Facts : Calories 5694.5, Fat 440.9, SaturatedFat 57.2, Sodium 10.1, Carbohydrate 385.8, Fiber 13.7, Sugar 1.4, Protein 52.2

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5/5 (2)
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Whisk together thoroughly equal parts canola oil and all-purpose flour in an oven roaster or heavy pot, and bake for two hours.
No stirring is required - You can prepare the oven-baked roux while you prepare the vegetables for a gumbo, stew or etouffee and the side dishes.
Note that cooking times are approximate; you may have to cook the roux a longer to get the desired color.
Distribute 2 - 6 cups of flour evenly over the dry bottom of a cast iron skillet or heavy Dutch oven.
Place in a preheated 400 degree oven for approximately an hour. Stir after the first 30 minutes; then again 15 minutes later.

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