Controlling temperature w/dome open

hizzoner

Is it possible?

I'm thinking of a grate mate type set up that would allow for a dutch oven or jambalaya pot down by the coals, but am worried about the ability to control the temperature.

Thoughts?

Richard Fl

Use your bottom vent. Why leave the dome open for a DO cook?

hizzoner

You have to constantly stir while making a roux. The rest of the time I would just worry about the number times needed to stir to keep from burning the bottom

fishlessman

making a big pot of roux is better done on the stove top then put your gumbo or whatever in the egg. you can really get a nice slow simmer in a dutch and not worry about much burning, start at 300 and slowly adjust til you get it just right. now they have those oven roux that ive never tried, those would probably work just fine in an egg.

Boilermaker Ben

I'm pretty sure I saw an episode of Good Eats, where AB proposed that roux could be made with in an oven, without the need for constant stirring. I have not tried this. If it's possible, then it could be easily done in an Egg set up for indirect.

fishlessman

i think thats where i saw it too, ive only done it stove top though

vidalia1

I have cooked with a wok that is on a spider with the dome open and the bottom vent completely shut. I have also seen this done in a paella cook. I am sure you could do it with a roux if you practiced some...You get the BGE to desired temp with the dome closed and the bottom open then when ready to cook you do the opposite...close the bottom and open the dome..read my post from last night about frying sweet potatoes and Dr Zaius post from Sunday on Paella

Big'un

As mentioned previously, you can use the egg to indirectly cook an oven roux. Google "oven roux", it tastes great and is less labor intensive then standing there stirring. The only drawback is it takes longer, but you can double the batch and save some for a future cook. HTH.

fishlessman

i think it would be really difficult making a big flour roux with the dome open. not that i dont cook dome open, wok, deepfry etc, but fine tuning temps and not burning the roux with the dome open i dont see as too practicle. there are times a stove top is better, boiling water and roux making are maybe two of them :ohmy: now i see no problems making altons oven roux in the egg and i think it would even be better

Little Steven

fishlessman,

I remember Frank in Houma doing roux on the egg and he said it was easier than the stove. I tried to find that post but couldn't.

Steve

fishlessman

it would be possible to do it dome open, but it would definatly be a guess as to what temp to start at and i think you would be tossing a few away :laugh:

Anthony

I think one of the problems is it will stoke itself by pulling are down the side of the firebox even if you start closing the bottom vent

Grandpas Grub

 
I don't think this the exact Alton Brown info on the oven roux. As I recall when I saw the episode Alton talked about making a light, medium and dark roux and I don't remember his saying anything about opening the oven and stirring during the process. Anyway here is a link. http://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe/index.html

The reviews of the recipe say the roux was easy and very good.

I have read other tips saying equal amounts of oil and flower, in a Cast Iron DO at 375°. It seems to me that would be more of a boil than a simmer.

As said above googling oven roux will result in a lot of hits.

GG

fishlessman

something scares me with this and especially people new to the egg. alot of roux recipes have alot more oil, the one i follow has 2 cups peanut oil and 2 cups flour, opening and closing an egg with oil in it can cause a very serious fire, altons recipe has a small amount and wouldnt bother me too much but the recipe i use would be extremely dangerous imho

heres the one i have been using from chef will, no way would i risk this cook with the chance of flashback and all that oil in the egg

http://www.eggheadforum.com/archives//2003/messages/100641.htm

Richard Fl

Here are a few more thoughts on roux.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=439473&catid=1

Little Steven

Richard,

I did see that one but there was one that Frank was making gumbo or something and there was a lot of discussion on doing the roux on the egg.

Steve

Grandpas Grub

 
Good comment. I didn't even think about the possibility of flashback or even flair up of the lump.

One would be a bit safer if they used a lid on the DO, however, then why not do it in the oven.

How would the smoke aroma from the lump affect the flavor of roux as compared to making the roux on the stove top or in the oven?

GG

fishlessman

other than doing it for show, i dont see much advantage at all, finishing the gravey or gumbo etc in the egg gives plenty of smokyness to the product. i know someone that pretty much lost his arms to a grease fire, lost his house, lost his ability to take care of his wife who already was disabled etc, not really worth it. opening an egg with a large amount of grease is dangerous, even when im deep frying with a small quantity dome open i know ahead of time not to panic and just walk away after seeing what happened to my neighbor, and dont deep fry on your deck :ermm:

Grandpas Grub

 
My back yard neighbor lost their house due to a charcoal briquettes falling on their patio, I could imagine what a grease fire would do.

I know this is subjective, nevertheless, is the smoke flavor in the roux desirable with the finished cook.

GG

fishlessman

it gets plenty of smoke flavor later when you finish the gumbo on the egg. the fat in maxs turkey gravy already has the smokeyness when you use it to make the roux for gravey stovetop. my neighbor did it with a gasser, fully retired enjoyng his life in a beach house in maine.

fire egger

I have done the oven roux several times on the egg, dome 375, no problems at all it is a good roux,
kendell
It is getting to be Gumbo weather