Dry Roux. Making a roux is a delicate process. It is easy to lose your patience, turn the heat An alternative to the traditional oil and flour roux, is a dry roux made in the oven. Make a dry ROUX for gumbo, stews and gravy!

Roux is the essential ingredient to making a great gumbo and can also be used to flavor stews and gravies. The traditional roux is an important element of many Cajun and Creole dishes. A roux is a must have ingredient in many dishes. You can cook Dry Roux using 2 ingredients and 8 steps. Here is how you cook that.

Ingredients of Dry Roux

You need of Roux.
You need 2/3 cup of flower, plain white.

It can be added to stews, gumbos, and other foods No Butter is considered a Non dry ingredient. dry ingredients would be powdery stuff leafy stuff and. Kary's Dry Roux has been added successfully to your wishlist. For a quicker, healthier gumbo or stew use Kary's Dry Roux. Ships from and sold by Pharmapacks.

Dry Roux instructions

Make sure your skillet and your stirrer are very dry..
Put as much flower in the skillet as you want to turn into roux..
Keep in mind two factors. Head room is needed because you have to stir it. Also, if you do too much it will take all day. I only do about 1/4 inch deep in a 6 inch skillet..
No preheat needed, just slap it in your toaster and set it on 400°F Bake. Make sure that the top and bottom burners are going..
Oven thermometers are good since some toasters may get too hot..
When the flower starts to tan, stir it up then thereafter every 15-20 minutes depending on how gutsy you are..
Use a long handled implement so you don't get burned..
Toast it until it is the color of chocolate. The darker the roux, the richer the flavor!.

Kary's "Original" Roux is a basic roux made by browning flour slowly until it is a rich chocolate brown. Gumbo with Roux - This is the all time favorite soup in South Louisiana. butterless roux? Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Dry roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with foods such as nuts and seeds, in addition to some eaten insects such as house crickets.