Holy crap, you guys! Making a dark roux is super time consuming, albeit a great stirring arm workout. Check out this amazing kitchen hack for roux in the oven!
Ingredients:
- 1 cup all purpose flour
- 3/4 cup vegetable or canola oil
- cast iron skillet (more on that later)
Preheat oven to 350 degrees. Combine ingredients in a cast iron skillet and whisk into a liquidy paste. Place in oven and set a time for 30 minutes.
Side note: I’m sure you can use a pan that allows for being put in the oven, but that may change the time it takes with the thinner surfaces, so I highly recommend a cast iron skillet. (Plus, everyone should have one good cast iron, right?!) I don’t want you to burn your roux and I want you to have cast iron. Check out Lodge cast iron. Check out Lodge’s website here
Once your timer goes off after 30 minutes, stir the roux. This is a Blonde Roux and can be used for many things. We’re cooking Cajun food tonight, so we need DARK. Use it at this point or keep on keepin on for something darker. This is what it should look like:
If you need a darker roux, set another timer for 30 minutes and make yourself a drink.
When the timer goes off (60 minutes total now) repeat the process of stirring and check the color. This is a bit darker, but not as dark as I need for what I’m making. So, I’m gonna keep going and set another 30 minute timer.
After the timer goes off, you should see a milk chocolate color. You can stop if you want there. I want a dark chocolate roux, so I’m setting another timer for 30 minutes.
I left mine in for an additional 30 minutes to darken up. Now you are ready to make some creole/cajun food. Stay tuned for recipes soon!
SoKrAsh in the Kitchen 