Expanding on the Gumbo Thread..............

[Rojo]

I do equal halves AP Flour to Oil, whisk together in an iron skillet cold, then pop in a 350 degree oven (no fan). When mine reaches milk chocolate or so I move to the Induction cooktop to darken it up more if needed. Now the roux will continue to darken off the heat as the excess oil separates a bit to float on top. I pour that off. When I want a "Morgan City, La." dark gravy I allow the roux to fully develop off the heat before adding to the boiling soup base, it gets almost black. Just a spoon at a time so the roux emulsifies before adding more. The oven is just great for "Seafood Colored Roux", super easy.

[chippewa]

I recently smoked some andouille sausage and now I am going to make some gumbo with your method of making the roux. I will post how it turns out.


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[Techno2000]

Cook the whole thing in the Oven. If you bring your pot to a boil and cover with a lid it can be placed in a Oven at 300F. It will simmer perfectly for however long you want it to.The beauty of this is nothing will ever stick to the bottom and burn, because the bottom never gets hot enough.

[Rojo]

While working in the North Sea we had a Scottish Cook who like most cooks over there could not bring themselves to really "Brown" anything. It took me close to 1/2 a day to teach him how to make a Roux. First I made Gumbo for the entire crew, that put the Pressure on Him to learn. Anyway Creole Cuisine became a big hit on that vessel. However you get to "Parched Flour & Oil" learning to get there is fun in my book.