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Roux in the oven?
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SciAggie
Posts: 6,481
@nolaegghead @SGH and all you other southern cooks - does it work well to make a dark roux in the oven (or on the egg)?
Making the roux in the house on the stove is one thing, but in the outdoor kitchen I'm thinking it might be a little trickier. Could one start it and then put it on the egg at say 350 degrees and check frequently?
I have no clue so please excuse my ignorance.
Making the roux in the house on the stove is one thing, but in the outdoor kitchen I'm thinking it might be a little trickier. Could one start it and then put it on the egg at say 350 degrees and check frequently?
I have no clue so please excuse my ignorance.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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Every roux I have made needs constant stirring as you add flour. Not sure how you would do it in the oven.
Maybe able to use a stone for even heat, then make it on the egg like on a stove top.They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin -
Ozzie_Isaac said:Every roux I have made needs constant stirring as you flour. Not sure how you would do it in the oven.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Sure you can my friend. Especially if you are making either a dark roux or a brick roux.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
For clarification, making roux in the oven is usually reserved for dark or brick roux's. Not white or light roux's. Above you said "dark" roux. If that's the case you certainly can do it in the oven.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:Sure you can my friend. Especially if you are making either a dark roux or a brick roux.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:SGH said:Sure you can my friend. Especially if you are making either a dark roux or a brick roux.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH Thanks my friend. 5 minutes sounds good - I just plucked a number from the sky. I appreciate the advice. I figured if I needed advice, get it from someone that knows.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Ive seen a guy make roux in the friggin microwave and it was phenomenal. I laughed at him the whole time he was doing it but joke was on me when all was said and done.
Little Rock, AR
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@Biggreenpharmacist Isn't it funny what you can get away with when you know what you're doing? Which in this case I don't...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:@SGH Thanks my friend. 5 minutes sounds good
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:SciAggie said:@SGH Thanks my friend. 5 minutes sounds goodColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Never made it on the egg but make it in the oven all the time. I use 4 oz oil and 4 oz flour by weight. Which is about 3/4 cup. Wisk in an oven proof pan till smooth then put in a 350 oven for 90 minutes. Whisk every 30 minutes. Comes out peanut butter color or a little darker. Perfect every time.Narcoossee, FL
LBGE, Nest, Mates, Plate Setter, Ash Tool. I'm a simple guy. -
@NonaScott Thanks.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
NonaScott said:Whisk every 30 minutes.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Gasp! - But, microwave roux works great too! I was a non-believer until I tried. Both work great and eliminate the constant stirring and avoids the oil smell in your house for the most part. I won't go back to the constant stirring method. FWIW, I only make dark roux.Dallas (University Park), Texas
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I am excited to try this new method. Never would have thunk it!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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Ozzie_Isaac said:I am excited to try this new method. Never would have thunk it!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
NonaScott said:Never made it on the egg but make it in the oven all the time. I use 4 oz oil and 4 oz flour by weight. Which is about 3/4 cup. Wisk in an oven proof pan till smooth then put in a 350 oven for 90 minutes. Whisk every 30 minutes. Comes out peanut butter color or a little darker. Perfect every time.
Many different websites reference Alton Brown's method but quote it incorrectly. It should be by weight , not by volume.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
SGH said:Ozzie_Isaac said:I am excited to try this new method. Never would have thunk it!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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I've done it in a microwave for years. Seven minutes max with two stirs for dark roux. Makes gumbo a quick cook.*******Owner of a large and a beloved mini in Philadelphia
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Oven, stove top, microwave, exhaust manifold of '57 Chevy...plenty of ways to do it. Don't be skeerd to try different methods. You have about $0.50 of materials invested (1:1 oil/flour). Screw up, try again.
______________________________________________I love lamp.. -
I make a no oil roux in the oven for gumbo. Spread a layer of flour on a rimmed baking sheet. Put it under the broiler. You've got to stir it frequently and it stinks up the kitchen. Once you get it brown enough, sift it into your gumbo pot and add your stock a little bit at a time stirring constantly until you've got the browned flour incorporated. Makes a good lower calorie gumbo.Houston (Clear Lake) TX
2 LBGE, 1 Mini-Max -
I know this will be sacrilege but once you try it, you'll never go back...
http://www.food.com/recipe/microwave-roux-60992
Kirkland, TN2 LBGE, 1 MM
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