Quote:
Originally Posted by eman
distribute 2 - 6 cups of flour evenly over the dry bottom of a big iron skillet or heavy Dutch oven and put it in a 400 degree oven for about an hour. Stir it about every 15 minutes or so to brown evenly.
Let cool and store in glass jar. To Use: Mix equal parts dry roux and water till smooth. Add to gumbo, soups, and gravies for thickening. Perfect! And you haven't used any grease at all. alternatively, you can put the desired amount of flour on a baking sheet and bake it at 350 for about 25 to 60 minutes. You could use the browned flour as is or add oil and make a paste
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thanks, im going to give it a try next time I need roux.
for the baking pan, how thick is too thick to brown it when spreading out the flour? 1/16" ? 1/8" ?