MICROWAVE ROUX
This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.
Provided by Leslie in Texas
Categories Gumbo
Time 32m
Yield 4 cups roux
Number Of Ingredients 9
Steps:
- Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
- Microwave uncovered on high for 6-7 minutes.
- Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.
- The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
- When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
- Stir and return to microwave.
- Sauté on high for 2 minutes.
- You should now have about 3 3/4 cup of roux.
- If any oil has risen to the top, you can pour this off.
- Slowly, add enough hot water to bring the roux to the 4 cup mark.
- Stir and you will have a smooth, dark roux in only 12 minutes!
- Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!
MICROWAVE CAJUN ROUX
Louisiana Cajun Gravy used as a base for Seafood, Chicken, Sausage, or the kitchen chair (shaved, joke) served over rice.
Provided by George Montero
Categories Stew
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour and oil together in a 4 cup GLASS measuring bowl with a whisk until smooth.
- Important to whisk smooth before putting in the microwave oven.
- Cook on HIGH power (100%) 7 minutes, stir and whisk at 4 minutes and again every 30 seconds until you achieve a dark caramel color.
- Don't burn the roux!
- Please be careful the glass bowl will be extremely HOT.
- Carefully add the onions, bell pepper, and celery to the how roux.
- It will sizzle and the aroma will be fantastic.
- Mix well and cook 3 minutes on HIGH.
- Add the green onions and garlic to the glass bowl.
- Cook 2 more minutes on HIGH.
- Additional notes:If you have ever made roux the conventional way, you know it must be watched constantly or it will burn.
- The first step, oil/flour cook on high 7 minutes, when your timer shows 4 minutes remove the glass bowl from the microwave and stir/whisk.
- Put the bowl back in the oven and continue to cook, however, take the bowl out every 30 seconds and stir/whisk as the roux begins to thicken.
- When the roux is medium to dark caramel color I like to take the bowl out of the oven and stir/whisk, the roux will continue to darken and you will have less chance of burning your roux.
- Depending on the powers (watts) of your microwave oven (700 to 1000 watts) the roux could start to thicken and brown at 5- 9 minutes.
- Attempt to get the color you like, Med, Dark Med, or Dark.
- The next 2 stages (3 minutes for the tough vegetables, then 2 more minutes for the tender vegetables).
- You really don't have to stir while the vegetables saute, however, you do stir when you first add them to the roux then forget it!
- Congratulations!
- You have now made authentic Cajun Roux in your microwave Oven.
MICROWAVE ROUX
Many Cajun recipes start with the dreaded words "first make a roux" which bring terror to the hearts of many cooks. This recipe will relegate this fear to the past and you can surprise yourself as to how easy it is to make a roux. Be sure to use the 4 cup glass measuring cup as directed. The contents of the measuring cup will be VERY HOT so take care when handling.
Provided by Dan-Amer 1
Categories Onions
Time 32m
Yield 1 batch roux
Number Of Ingredients 9
Steps:
- Mix together until well-blended the oil and the flour in a 4 cup glass measuring cup. Microwave on high, uncovered, for 6-7 minutes. Stir after 6 minutes. The roux should be light brown and VERY HOT!
- Add the onions, celery, and green pepper, stir in, and microwave, uncovered, for 3 minutes.
- Add the garlic, parsley and green onion tops, stir in and microwave for 2 minutes. If any oil comes to the surface CAREFULLY pour it off.
- Slowly add enough hot water to bring up to the 4 cup mark and stir in well.
- The roux is now ready to use.
Nutrition Facts : Calories 1771.8, Fat 145.7, SaturatedFat 20.2, Sodium 112.8, Carbohydrate 109.2, Fiber 11, Sugar 18.4, Protein 14.6
MICROWAVE ROUX
Quick and easy way to make roux. Almost goof proof.
Provided by flatscat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 11m
Yield 20
Number Of Ingredients 2
Steps:
- Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain.
- Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 3.2 g, Fat 10.9 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 0.1 mg
DARK MICROWAVE CAJUN ROUX
This is my favorite way to make a dark roux for gumbo, shrimp stew, corned beef hash and to thicken any gravy. It is easy and will keep in the refrigerator.
Provided by Kathy Sterling @Kster2033
Categories Gravies
Number Of Ingredients 2
Steps:
- In a large microwave safe bowl, mix cooking oil and flour. Mix Well. Note, the mixture will boil over, so be sure to use a deep bowl.
- Place in center of microwave and cook for 6 minutes on high then stir. Keep cooking at 6 minutes intervals and stir until mixture turns a deep chocolate brown.
- Cook and stir in 1 minute intervals until roux turns a deep chocolate brown. Watch closely as it will start to burn. Caution, this is VERY hot.
- Once roux is cool, store in refrigerator and use as needed. You may double this recipe. I keep it on hand to thicken gravy or to make dishes like my Shrimp Stew, Gumbo or Corn Beefed Hash.
MAKING A MICROWAVE ROUX RECIPE - (4.5/5)
Provided by JimMac
Number Of Ingredients 3
Steps:
- Whisk flour and oil together until smooth and lump-free in a 1-quart Pyrex (or other microwavable) measuring cup or bowl--don't use plastic! Place the measuring cup in the center of the microwave oven and cook on high for 10 to 30 minutes, removing cup and whisking to mix well every 2 minutes. Use a pot holder, as the Pyrex cup will be very hot! Cook until the desired color is reached: it takes 20 minutes to make the medium (or peanut butter colored) roux in the microwave --see photo. Roux Facts: A darker roux (one that has been cooked longer) will have more flavor, but will have less thickening power. This is because flour loses its ability to thicken the longer it is cooked. The roux seems to be cooking very fast or getting very dark, turn the heat down. Above all, stir almost constantly--at least every 15 seconds; with each stir the roux gets just a bit more brown. When the roux reaches the desired color, you may proceed with a recipe, adding the holy trinity of onion, celery, and bell pepper, and whatever main ingredient you are using, plus seasonings and water. If you are making the roux ahead to keep as needed, transfer it to a large glass or plastic bowl to stop the cooking process, stirring occasionally as it cools down. Roux can be kept, covered, in the refrigerator for two months, or in the freezer for six months. If freezing the roux, place 1 tablespoon of the roux in each section of an ice cube tray and, when firm, transfer to a freezer bag. When a recipe calls for 1/2 cup roux, pop out 8 cubes (8 tablespoons, or 1/2 cup). You may also use a cube or two at a time if your stew, soup or sauce needs a bit of thickening. Quantities 3 cups oil + 3 cups flour = 3 2/3 cups roux 1 cup oil + 1 cup flour = 1 cup plus 3 tablespoons roux If a recipe calls for making a roux with 1/2 cup oil and 1/2 cup flour, use 1/2 cup of prepared roux, or a quantity of prepared roux equivalent to the amount of flour called for in the recipe. To thicken 6 to 8 cups of liquid for a gumbo, soup or other dish, use 1 cup prepared roux, or start with 1 cup flour and 1 cup fat. What to Look for When Cooking Roux: After a few minutes the roux is likely to become foamy and remain so for several minutes. After about 10 minutes the roux will begin to turn dark and will develop a nutlike fragrance. After about 20 minutes the roux will start to cook faster and must be watched more carefully so it doesn't burn. Lower the heat if necessary--a burned roux is only fit for the garbage. If the roux starts to smoke, lower the heat or turn the off for a bit to allow the roux to cool down. If the oil gets hotter than the point at which it starts to smoke, it may negatively affect the taste.
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