Making a Roux without grease?

[TMB]

Kevin Belton (PBS) made a roux without oil by baking the flour in an oven till golden brown instead of a pan with grease in it. 

So that gave me an idea (DANGER Will Robin DANGER)!!!!!!!

So I'm going to bake some Alomond and reg flour in my Rec Tec this weekend and see what all I can make from it 

Should be interesting to say the lease.

[Ka Honu]

Just because you can doesn't mean you should.

Jus' sayin'...

[TMB]

Just because you can doesn't mean you should.

Jus' sayin'...

Boy, I have heard that a lot over the years! 

Never stopped me before 
 

[Tailgating is my game]

I have faith in you Tommy Vegas has it 5.1 you can do it

[Ka Honu]

Actually a growing number of restaurants purchase ready-made roux and make or buy "dry roux" nowadays instead of making it in the traditional manner. Saves time and (probably) expense. If you refuse to make traditional roux because you really dislike doing it (or aren't any good at it), then it might be the way to go.

Just remember that all those recipes start with, "First you make a roux" (not "First you buy a jar of roux" or "First you bake some flour"). There's a reason for that. The "shortcuts" are not as good as the real thing for flavoring Cajun/Creole foods. I've tried them and they were just wrong.

[Pam Gould]

Actually a growing number of restaurants purchase ready-made roux and make or buy "dry roux" nowadays instead of making it in the traditional manner. Saves time and (probably) expense. If you refuse to make traditional roux because you really dislike doing it (or aren't any good at it), then it might be the way to go.

Just remember that all those recipes start with, "First you make a roux" (not "First you buy a jar of roux" or "First you bake some flour"). There's a reason for that. The "shortcuts" are not as good as the real thing for flavoring Cajun/Creole foods. I've tried them and they were just wrong.

[rexster314]

There are several brands of ready made roux in our area. Without fail, the flour has settled in the bottom of the glass jar and has the consistency of concrete. If you don't take care, you'll shatter the jar first before getting out the roux, then you have to guesstimate how much oil to put with the flour. I can make a roux in about 12 minutes or less using the old Paul Prudhomme method from his very first cookbook. And I have about a 90% success rate the first time.