talltimber wrote:You got the oil, flour, and cast iron skillet part right. Stove top, med high heat, and stir it constantly. You let one speck of flour burn and you've rurnt the whole thing. Start over. That's how I do it anyhow. And I would describe the color as varying shades of caramel
Oven method is also used. Learned that from Alton Brown. While I disagree with some of his gumbo recipe I like this part. It makes it easier to not burn the roux. As talltimber noted you burn one spec and you have to throw out the whole bacth Since the temp is pretty steady and even in the oven, not concentrated on the bottom of the pan it makes the roux much easier not to burn.http://m.foodnetwork.com/recipes/recipe/35896
Wobbling Wings Waterfowling wrote:So wait, its like a pie crust??
No, since your using equal parts and stirring often it won't ever become crispy. Also Alton measures flour by weight so you may add a little more oil. And I do mean very little.