Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Skillet roux by americas test kitchen
GoldenQ
Posts: 581
Has anyone tried to make roux by browning the flour w/o fat or oil like americas Test Kitchen recommends
I XL and 1 Weber Kettle And 1 Weber Q220 Outside Alvin, TX-- South of Houston
Comments
-
GoldenQ said:Has anyone tried to make roux by browning the flour w/o fat or oil like americas Test Kitchen recommends
With that said I prefer a “wetter” roux over a “drier” roux. However that is simply my preference. Others preferences certainly varies.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. -
Roux by definition is flour cooked with a fat. Wouldn’t even try to pass browned flour as a roux.Sandy Springs & Dawsonville Ga
-
Gravy - yes, roux - no.
-
SGH said:GoldenQ said:Has anyone tried to make roux by browning the flour w/o fat or oil like americas Test Kitchen recommends
With that said I prefer a “wetter” roux over a “drier” roux. However that is simply my preference. Others preferences certainly varies.Sandy Springs & Dawsonville Ga -
bgebrent said:Great example of a true brown roux. I made a blonde roux this weekend for a Mac and Cheese.
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. -
I'm with the folks above -- a roux by definition is cooked flour and fat. Browned flour is not a roux. I can't imagine it would taste the same. Why does this test kitchen recommend it?
-
I have used this method to make leftover turkey gumbo. And it turned out incredible and everyone loved it. So maybe it isn’t technically roux, or it isn’t technically gumbo. But it is delicious. I think a big part of the success of this recipe is to use homemade stock (which I made with the turkey carcass).
https://youtu.be/pxV4k76UawU
Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
I have tried it and it works! I've also tried and liked the 7+ minute microwave roux... It is incredible!!
Kirkland, TN2 LBGE, 1 MM
Categories
- All Categories
- 183.2K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum