High heat quick roux

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Stan Crowch
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11:28a, 9/11/22
AG
I was reading Paul Prudhomme's "Louisiana Kitchen" and he uses a roux method where he heats the oil to 500 degrees and quickly whisks in the flour and apparently it only takes a few minutes vs a traditional roux. Have any of you tried this method? Does it work?
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GAC06
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11:42a, 9/11/22
AG
Dry roux in the oven is the way to go in my opinion. Easy, fool proof, and eliminates a ton of unnecessary oil from the dish
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80sGeorge
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In reply to Stan Crowch • 5:13p, 9/11/22
AG
I've done it maybe not quite that hot but hot. Have your vegetables ready to go in as soon as you reach the color you want because it can get to the burn point quickly.
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Ornlu
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In reply to GAC06 • 11:28p, 9/11/22
AG
GAC06 said:
Dry roux in the oven is the way to go in my opinion. Easy, fool proof, and eliminates a ton of unnecessary oil from the dish


I couldn't disagree with this more.

I use the method OP describes. High heat. At, or slightly above, the smoke point of a high-heat oil, like canola. Stir like hell until desired color is reached. It takes 6 or 7 minutes until brick red. Then douse it with the veggies.

It is far easier, in my opinion, to pay 100% attention to a roux for 6-7 minutes than it is to pay 30% attention to a roux for hours.
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Superdave1993
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In reply to Ornlu • 11:32p, 9/11/22
AG
Ornlu said:
GAC06 said:
Dry roux in the oven is the way to go in my opinion. Easy, fool proof, and eliminates a ton of unnecessary oil from the dish


I couldn't disagree with this more.

I use the method OP describes. High heat. At, or slightly above, the smoke point of a high-heat oil, like canola. Stir like hell until desired color is reached. It takes 6 or 7 minutes until brick red. Then douse it with the veggies.

It is far easier, in my opinion, to pay 100% attention to a roux for 6-7 minutes than it is to pay 30% attention to a roux for hours.
You are looking at that all wrong. 30% attention while drinking 2-3 beers makes it much better.
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GAC06
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In reply to Ornlu • 8:55a, 9/12/22
AG
Dry roux takes 45 mins or maybe a few minutes more and only requires checking towards the end.

Then you save time not skimming a ton of unnecessary oil
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Max Power
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In reply to 80sGeorge • 1:42p, 9/12/22
AG
80sGeorge said:
I've done it maybe not quite that hot but hot. Have your vegetables ready to go in as soon as you reach the color you want because it can get to the burn point quickly.


I think a lot of us have learned that the hard way. If you burn the roux it's a bad day.
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Stan Crowch
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2:20p, 9/12/22
AG
Also what do we think about using lard or ghee instead of vegetable oil? Any problems there
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80sGeorge
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In reply to Stan Crowch • 2:42p, 9/12/22
AG
I don't think you'll be able to go super hot with those alone. My primary use of roux is for gumbo and I use bacon drippings and veg or safflower oil. I never have to skim oil off the finished product and usually go to dark brown on the roux. Also go with onions only first and let them cook in the roux for 5 mins or so to hopefully develop a little sweetness.
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Stan Crowch
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In reply to 80sGeorge • 2:50p, 9/12/22
AG
Based on a quick google search it seems ghee has a higher smoke point than veg oil. Not sure if that is accurate.
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AggieFlyboy
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3:21p, 9/12/22
AG
I switched to using the microwave about a year ago. Takes 10 minutes and is pretty much foolproof
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Less Evil Hank Scorpio
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In reply to Stan Crowch • 3:41p, 9/12/22
AG
Ghee does have a pretty high smoke point I believe.
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80sGeorge
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In reply to Stan Crowch • 3:42p, 9/12/22
AG
Good to know. I've never used ghee so my comment was more on lard. Thanks.
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