Dry Roux

[dubob]

I can count on one hand the number of times in my life I have ever made or used a roux in my cooking. 😁

[Finster]

well then, you have some catching up to do. 😃

[WI Bubba]

You have my sympathies. A basic roux is the foundation of so many wonderful things

[smokenoob]

I tried this a year ago and it came out good! I was surprised!

[WI Bubba]

I used toasted flour to make a wet roux with oil tonight. WAY easier than the traditional method. It took an hour and fifteen minutes to do in the oven, but I ended up with 3 cups of toasty flour. Fair warning if you've ever worked in a grain mill. It does give off that OH SH!T this is bad smell. But there was no whump, and no boom. If you know, you know...

Started with three cups of flour.



After 20 minutes...

We kept checking and stirring every 20 minutes until we got...



Here.

And them 3/4 cups of toasted flour into hot oil got us to here.

This was after about 15 seconds of stirring. Basically instant brick roux. Doing it for one batch of dark roux is not worth the effort, but since I can do another 4 batches of dark roux in almost no time, it's a winner.


We'll do page 3 of this story tomorrow. Different time on a different channel. Good DAY.

[Donw]

Beautiful. Exactly why I believe that adding the toasted flour into hot oil gives just as good of results as the old fashion way.

[Panhead John]

Donw I believe you! Thanks to you and Will for clarifying for us how to do it. I can now see how that would be a great way to save time on future cooks.

[Sweaty Paul]

Outstanding! Thanks for the demonstration!