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Roux Oil Flour Ratio
Posted on 10/27/19 at 7:05 pm
Posted on 10/27/19 at 7:05 pm
I’ve always used 1 cup of oil to 1 cup flour. But others go by weight not volume. What is best?
9
Posted on 10/27/19 at 7:07 pm to KyrieElaison
I measure cups. I've never tried measuring based on weight.
Posted on 10/27/19 at 7:09 pm to KyrieElaison
I always go 1 on 1 and adjust from there. Sometimes I want a more fluid roux and will up the oil over flour.
Roux is funny when cooking, it will start loose and as it browns it will thicken somewhat and then it will go more liquid near the end.
I like my roux a little bit thicker than crepe batter.
Roux is funny when cooking, it will start loose and as it browns it will thicken somewhat and then it will go more liquid near the end.
I like my roux a little bit thicker than crepe batter.
Posted on 10/27/19 at 7:18 pm to KyrieElaison
I use mass measurements rather than volume for roux. I like a thicker roux so I add one to two more ounces of flour than fat depending on the type of roux.
Posted on 10/27/19 at 7:33 pm to KyrieElaison
I go 5/8ths cup oil and 3/4 flour.
Posted on 10/27/19 at 7:49 pm to Zappas Stache
3/4 cup oil 1 cup flour.
Each cook is different, sometimes it's the perfect ratio, and other times I have to add a little more oil
Each cook is different, sometimes it's the perfect ratio, and other times I have to add a little more oil
This post was edited on 10/27/19 at 7:51 pm
Posted on 10/27/19 at 7:57 pm to EastCoastCajun
The more oil there is the easier the roux it to cook. You can always skim off excess oil if you need to.
A cup of flour and a cup of oil will make 1 1/3 cups of roux with a bit of oil left over.
A cup of flour and a cup of oil will make 1 1/3 cups of roux with a bit of oil left over.
Posted on 10/27/19 at 8:11 pm to KyrieElaison
In the seafood gumbo that I made today. I went with 1 cup oil to 1 1/2 flour as l was making a large pot. Turned out amazing. Back in the 80's when my Dad was teaching me how to cook a proper gumbo. And mom was on a health kick. He did a few dry Rouxs. No oil, only flour. And would do it ahead of time and save the roux for future gumbos
This post was edited on 10/27/19 at 8:29 pm
Posted on 10/27/19 at 8:24 pm to KyrieElaison
1:1 by weight for me. Read about doing this in the Times-Picayune years ago.
Works for me.
Works for me.
Posted on 10/27/19 at 8:38 pm to KyrieElaison
For me 1 to 1. I find it thickens best at that consistency.
Posted on 10/27/19 at 10:14 pm to Ljcoonass
quote:
I went with 1 cup oil to 1 1/2 flour
1/2 cup of oil
3/4 cups of flour
It's the same ratio. Depending on how big of a gumbo depends on how much oil/flour to use.
But that's the perfect ratio.
Posted on 10/28/19 at 1:26 am to Stadium Rat
quote:
The more oil there is the easier the roux it to cook. You can always skim off excess oil if you need to.
If the roux is incorporated properly, the only oil to skim should be from the proteins if they’re fatty.
Posted on 10/28/19 at 6:38 am to Ljcoonass
In the seafood gumbo that I made today. I went with 1 cup oil to 1 1/2 flour as l was making a large pot. Turned out amazing. Back in the 80's when my Dad was teaching me how to cook a proper gumbo. And mom was on a health kick. He did a few dry Rouxs. No oil, only flour. And would do it ahead of time and save the roux for future gumbos
have any more detail on the Roux without oil?
have any more detail on the Roux without oil?
Posted on 10/28/19 at 6:57 am to KyrieElaison
go to store and buy Louisiana roux mix...you won't know the difference and if you say you can tell the difference you're full of shite
This post was edited on 10/28/19 at 10:40 am
Posted on 10/28/19 at 8:18 am to Contender01
quote:
have any more detail on the Roux without oil
My wife's niece does this. IIRC you spread flour on an iron skillet and place in the oven for 1 hour, mixing it occasionally.
Posted on 10/28/19 at 8:56 am to LSUsmartass
quote:
go to store and buy and Louisiana roux mix...you won't know the difference and if you say you can tell the difference you're full of shite
You cant tell the difference in jar roux vs homemade either if you use vegetable oil.
Posted on 10/28/19 at 11:09 am to KyrieElaison
I use equal parts butter and flour
Posted on 10/28/19 at 3:32 pm to saintsfan1977
What jar roux do you use? And how do you determine the ratio? Is there an equivalency chart? i.e. 1 cup flour and 1 cup oil equals XXXXX amount of jarred roux?
Posted on 10/28/19 at 3:43 pm to Contender01
quote:
have any more detail on the Roux without oil?
I do an almost oil-less roux almost every time. Brown my flour in the oven, use chicken stock instead of oil, one to one. When stock is boiling, throw flour in, stir. If it gets too stiff, add a little more stock. This weekend only oil was from browned andouille and 2 tablespoons of roasted chicken drippings.
Posted on 10/28/19 at 8:39 pm to Contender01
quote:Distribute flour evenly over the dry bottom of a large iron skillet or heavy Dutch oven.
have any more detail on the Roux without oil?
Place skillet in a 400 degree oven for an hour to an hour-and-a-half. Stir well every 10 minutes so that the flour will brown evenly.
Note: toward the end of the cook time (maybe the last 20 minutes or so), you will need to stir more frequently. Careful at this point. Just like a traditional roux, It browns quicker towards the end.
Once it has reached the color of peanut butter, remove the skillet from the oven and let it cool. Note: The roux will actually darken in color when added to water, oil, or when added directly to a gumbo.
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