Food recipes
Roux for Cajun Dishes the Easy, Fat-Free Way
Roux for Cajun Dishes the Easy, Fat-Free Way Ingredients: wheat flour, white, all-purpose, unenriched spices, pepper, black Directions: Preheat your oven to 400F. Place flour and spread evenly in a large diameter cast...
Roux for Cajun Dishes the Easy, Fat-Free Way
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, pepper, black
Directions:
Preheat your oven to 400F.
Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
Place in the center of the preheated oven.
Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
For a dark roux, the flour will be a dar tan.
To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon.
The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.
Ingredients:
wheat flour, white, all-purpose, unenriched
spices, pepper, black
Directions:
Preheat your oven to 400F.
Place flour and spread evenly in a large diameter cast iron skillet or other oven-safe, heavy pan
Place in the center of the preheated oven.
Bake for 60 to 70 minutes stirring every 15 minutes at first (I use a wisk or flat spatula).
After color develops on the flour, stir every 10 minutes or more often if near the end of the cook.
For a dark roux, the flour will be a dar tan.
To judge color as you would with an oil-based roux, place a very small amount of browned flour in a few drops of water and press with the back of a spoon.
The sample will be the color of the roux when added to a dish and for the time given will be a mahogony color.