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Author Topic: Making a Roux without grease?  (Read 414 times)

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Offline TMB

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Making a Roux without grease?
« on: November 08, 2019, 11:18:31 AM »
Kevin Belton (PBS) made a roux without oil by baking the flour in an oven till golden brown instead of a pan with grease in it.

So that gave me an idea (DANGER Will Robin DANGER)!!!!!!!

So I'm going to bake some Alomond and reg flour in my Rec Tec this weekend and see what all I can make from it  ;)

Should be interesting to say the lease. :D :D :D :D
« Last Edit: November 08, 2019, 11:28:02 AM by TMB »
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Online nick57

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Re: Making a Roux without grease?
« Reply #1 on: November 08, 2019, 11:53:17 AM »
 I tried that method a while back. It works.

Offline TMB

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Re: Making a Roux without grease?
« Reply #2 on: November 08, 2019, 11:54:56 AM »
I tried that method a while back. It works.
Good deal thanks!

One question though, does it change the flavor?   Kinda seems a roux from grease would have somewhat of a different flavor over baking?   
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Online Jon in Albany

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Re: Making a Roux without grease?
« Reply #3 on: November 08, 2019, 12:07:26 PM »
I haven't seen flour baked in an oven before, but I have seen it toasted to brown over low heat in a heavy pan.

Offline TMB

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Re: Making a Roux without grease?
« Reply #4 on: November 08, 2019, 12:30:42 PM »
I haven't seen flour baked in an oven before, but I have seen it toasted to brown over low heat in a heavy pan.
That I have heard of but I always used some sort of oil/grease to make it.      Kinda wondering if it will get a nice smokey flavor as well?   

Most pellet grills wont give a lot of smoke flavor over 300+ temp and I have to back this at 325 temp to get it to brown correctly.   
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Offline foreplease

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Re: Making a Roux without grease?
« Reply #5 on: November 08, 2019, 12:33:35 PM »
I do not know how this method works either. It seems worth noting, however, that a roux made with flour and fat has a diminished ability to thicken liquids as the roux gets darker (cooks longer). Flavor is the trade off, of course. So it could be that browned (roasted?) flour will thicken a given liquid but I would expect it to take more flour than a lighter colored roux made conventionally.


It will be interesting to see what you are able to do with this, TMB.
-Tony

Offline TXCraig1

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Re: Making a Roux without grease?
« Reply #6 on: November 08, 2019, 12:44:15 PM »
Roux by definition has fat. Toasted flour can be used in certain ways to similar effect, but calling it roux doesn't make sense.
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Offline TMB

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Re: Making a Roux without grease?
« Reply #7 on: November 08, 2019, 12:55:18 PM »
Roux by definition has fat. Toasted flour can be used in certain ways to similar effect, but calling it roux doesn't make sense.
That I understand, but that's what he called it on the show.     

Just thought it was a neat way to do it and shelf life is outstanding as long as it's in a good air tight container.     
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Online Jon in Albany

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Re: Making a Roux without grease?
« Reply #8 on: November 08, 2019, 12:57:19 PM »
That I have heard of but I always used some sort of oil/grease to make it.      Kinda wondering if it will get a nice smokey flavor as well?   

Most pellet grills wont give a lot of smoke flavor over 300+ temp and I have to back this at 325 temp to get it to brown correctly.   
Not sure about adding smoke, but the method of flour in the pan had no fat. Dry pan with just flour. The chef I saw doing it used the toasted flour as a thickener. Just sprinkled in the toasted flour. He made a seriously kick ass chicken marsala with it. I tried it once but it wasn't close to his version.

Offline Jackitup

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Re: Making a Roux without grease?
« Reply #9 on: November 08, 2019, 01:50:41 PM »
That I have heard of but I always used some sort of oil/grease to make it.      Kinda wondering if it will get a nice smokey flavor as well?   

Most pellet grills wont give a lot of smoke flavor over 300+ temp and I have to back this at 325 temp to get it to brown correctly.   

Be careful with smoke, could ruin it!
Jon

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Online TravisNTexas

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Re: Making a Roux without grease?
« Reply #10 on: November 08, 2019, 02:13:09 PM »
I've made traditional roux with equal parts flour and fat in the oven and it works well, but takes longer than on the stove.  Never thought to try it without the fat, but it should brown the flour.  I would think the fat has nothing to do with thickening, and that as the flour gets darker even without fat it's thickening properties would diminish just as they do with darker traditional rouxs, but I could be completely wrong about that.
Cheers,
Travis

Offline TMB

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Re: Making a Roux without grease?
« Reply #11 on: November 08, 2019, 03:24:31 PM »
Going to make it this weekend and then use it in a beef dish I have planned so we'll see ;D

If it's a failure oh well I get to cook, play with a grill and drink a beer or two plus sit down how can it get much better ?   :chef: ;D ;D ;D ;D ;D
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Online Chicago Bob

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Re: Making a Roux without grease?
« Reply #12 on: November 08, 2019, 08:52:58 PM »
I don't think the Cajun/creole dishes I've made would have the same depth of flavor with non oil roux.... Traditional roux has a butt load of oil/lard Mon Sherie!!  💃
« Last Edit: November 08, 2019, 08:55:47 PM by Chicago Bob »
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Offline Tscarborough

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Re: Making a Roux without grease?
« Reply #13 on: November 16, 2019, 09:49:54 PM »
This is how you make roux.  After the flour is cooked to the color, THEN you add fat. Any other way is cheating.
« Last Edit: November 16, 2019, 09:51:44 PM by Tscarborough »

Online Chicago Bob

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Re: Making a Roux without grease?
« Reply #14 on: November 18, 2019, 07:20:54 PM »


   Iiieeee!!  🤠
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Offline ARenko

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Re: Making a Roux without grease?
« Reply #15 on: November 18, 2019, 08:01:17 PM »
Cook flour first??? 

I normally do it the way Paul Prudhomme recommends in Louisian Kitchen - hot pan, hot oil, add flour, watch for cajun napalm.  It's done in 4 minutes dark enough for gumbo.  I don't have a long handled whisk like he recommends, and I learned the hard way about cajun napalm.  I now wear long sleeves and oven mits while making roux with this method.

Online Chicago Bob

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Re: Making a Roux without grease?
« Reply #16 on: November 18, 2019, 08:08:53 PM »


   Justin Wilson FTW !!  😎
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Offline ARenko

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Re: Making a Roux without grease?
« Reply #17 on: November 19, 2019, 09:13:50 AM »

   Justin Wilson FTW !!  😎
He's good too.  And John Folse.  Prudhomme was good before all his recipes included his pre-packaged spice mixes instead of giving you the individual spices.

Offline misterschu

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Re: Making a Roux without grease?
« Reply #18 on: November 19, 2019, 12:03:56 PM »
i would recommend you bake the almond and wheat flours separately, the almond flour will burn sooner than the wheat flour.

Offline TMB

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Re: Making a Roux without grease?
« Reply #19 on: November 19, 2019, 12:06:06 PM »
i would recommend you bake the almond and wheat flours separately, the almond flour will burn sooner than the wheat flour.
Yep found that out  :-D
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