Roux Gradient

[jhapka]

Made gumbo, one of my favorites today. I took photos of the roux as I went. Thought it was pretty neat

[58limited]

Looks good. Roux is not as easy to make as one would think, and over cooking (burning) is a real possibility. The best instructions I was given for making Roux was to cook the flour and oil in a cast iron skillet until it was the color of a Hershey Bar then turn the heat off. And it stores in the fridge forever.

[pkadare]

The other option, which is what I do now is to cook the flour in the oven. I dubs it gives me much more control over the colour with almost zero chance of burning it,

[Donw]

Justin Wilson would be proud. That roux is "More Better."

[theroc]

Fabulous. What was the elapsed cooking time to reach that nice final color?

[jhapka]

33 minutes. Should’ve been more like 20-25 but I’ve burnt a few along the way and I’m too paranoid to increase the heat along the way like I should

[Bad Hat BBQ]

Nice roux....pot is pretty cool as well

[jhapka]

It’s a Bruntmor dutch oven and I highly recommend it

[ofelles]

A little love and a lot of patience and you get rewarded.

[SheilaAnn]

Like bbq, a good roux should be slow….. very nice!

[barelfly]

Love it! You make your roux like me! Flirt with that line of trouble!

thanks for sharing!

[TripleB]

Next time go for the black roux. It is a challenge and it gets so close to burning.