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Oil-Less Roux
| Categories: |
Sauces>Miscellaneous |
| Yield: |
8 cups |
Read all about Cajun style rouxs from Chef John Folse
| Ingredients |
Amount |
Method |
| All Purpose Flour |
8 cups |
Preheat oven to 375 degrees F. Spread flour
evenly across the bottom of a large cast
iron skillet. Bake, stirring occasionally,
for approximately 1 hour.
Make sure to stir well around the edges
of the skillet so flour does not scorch.
Cook flour until light or dark color
is achieved,
depending on use. The roux will become
darker
when liquid is added.
When desired color is reached, cool on a
sheetpan, stirring occasionally. Store in
a sealed jar for future use.
1 cup of oil-less roux will thicken
1 ½ quarts
of stock to a proper gumbo consistency.
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