|
|
|
|
|
Join Now | Sign In
previous | next
Flip through our Recipes!
You Are Here: recipes / Sauces & Bases / Roux (Stovetop and Oven method) Recipe
Search

Roux (Stovetop and Oven method) Recipe

Ingredients
  • 1 cup oil
  • 1 cup flour
Directions
In a cast iron pot, over medium heat, stir flour and oil until constantly until desired color is reached. It should be a rich brown.

Oven method to make roux:

In a baking dish, place 2 cups flour

Bake in oven at 350° stirring every 5 minutes until flour is medium golden brown

Store in airtight container.

When roux is needed, remove desired amount, add oil , heat until blended stirring constantly. If darker roux is desired, continue cooking.

Find similar...
3 of 20 (below)
Go >
4 .. 20
oven roasted cauliflower
oven roasted cauliflower Recipe
1 of 20..
Rating of 5 out of 5.0 stars
cauliflower
olive oil
paprika
salt
garlic
sliced oven baked potatoes
sliced oven baked potatoes Recipe
2 of 20..
Rating of 5 out of 5.0 stars
baking potatoes peeled
oven baked potato wedges
oven baked potato wedges Recipe
3 of 20..
Rating of 5 out of 5.0 stars
potatoes
oil
Parmesan cheese
salt
garlic powder
Go >
4 .. 20
Similar Recipes - Search Ingredients
Related Recipes
More Sauces & Bases Recipes
Search

Ratings, Reviews & Comments

There currently aren't any reviews or comments for this recipe. Be the first!
view more

Roux (Stovetop and Oven method) Recipe - Related Content

Cooking Tips & Advice
Cooking Rice with the Absorption Method | Cooking Paella | Cooking Risotto Cooking Rice with the Absorption Method Cooking rice with the absorption method is, perhaps, the method that most people are accustomed to when cooking rice, but it is often the most difficult.
Fresh Cake Yeast | Active Dry Yeast | Quick-Rising Active Dry Yeast Yeast that is activated in warm water before it is mixed with the flour and other ingredients to form dough, is the simplest leavening method for preparing yeasted breads.
NOTE: Using a convection oven will cut as much as 25% off traditional roasting times.   CookingTemperature WeightUnstuffed EstimatedCooking Time WeightStuffed EstimatedCooking Time 300º F.
Oven Roasts A cut of lamb suitable for oven roasting is usually a minimum of 2 inches thick. If not overcooked, the dry heat of oven roasting enhances the flavor and tenderness of the lamb.
Oven Roasts An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. The best oven roasts are from the tender cuts of the loin and rib primals.
Glossary Terms
A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.
A type of leavening method in which yeast is activated in warm water before it is mixed with the other ingredients to form bread dough.
A traditional method used for mixing flour with other ingredients to form dough used for preparing bread or other baked goods.
Small, countertop oven that is used to efficiently and easily prepare a wide variety of foods. Often used as an alternative to heating a larger kitchen oven, the Toaster Oven reheats, bakes, broils, toasts, browns, and defrosts small amounts of foods.
An Italian term used to describe a method of making sweet wines. The term is also used to describe the actual wine that is made using the Passito Method.
Follow Us!
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2013 Tecstra Systems, All Rights Reserved, RecipeTips.com