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Roux

Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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10-11-2020, 05:57 AM

Jester

Contributing Editor

Club Member

Join Date: Sep 2005

Location: Saint Pete Fl/Montgomery Al

Posts: 3,991

Quote:

Originally Posted by vernonator

I have had success putting it in a covered dutch oven and popping it in a 350deg oven for a couple hours....check in periodically to give a quick stir and see if its the color you want. Easy Peasy....

I learned that method from Alton many moons ago and it is my method for planned meals requiring a roux.

... and Prudhomme method when it is an unplanned need.

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