READY MADE ROUX RECIPES

Steps:

• To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.
• It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).
• Butter is the most commonly used form of fat.
• Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.
• Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
• Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.
• For example, butter contains a small amount of water.
• However, bacon fat, which has been perfectly rendered, contains no water.
• Within these variables there are varying levels of consistencies.
• If your roux is too thin, add a small amount of flour.
• If it is too thick, add a small amount of fat to thin it out.
• When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.
• As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.
• Then heat the entire mixture until it comes to a simmer.
• This process will keep the roux from creating lumps.
• Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

Steps:

• There are different ways to make a roux in the oven.
• OVEN ROASTER PAN with OIL and FLOUR
• Preheat oven to 350°
• 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
• Let cool and store in glass jar
• Note that cooking times are approximate; you may have to cook the roux a longer to get the desired color.
• OVEN ROASTER PAN with FLOUR only
• 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
• Alternatively, you can put the desired amount of flour on a baking sheet and bake it at 350 approximately 25 to 60 minutes.
• RECOMMENDED METHOD
• Preheat oven to 350°
• 2 cups flour
• 1 1/2 cups of canola oil
• Whisk together the oil and flour in a cast iron pot
• Bake for two hours, remove pan and stir.
• Increase temperature to 400 degrees, and bake for 30 minutes more or until desired color.