"l, not -l" > wrote in message
eb.com...
>
> On 26-Mar-2011, Janet Wilder > wrote:
>
>> > Place into small pyrex bowl with steep sizes, 2.5" by 2.5" or so. In
>> > 1000
>> > watt microwave cook 3 1/2 minutes at #3 power level. It's VERY
>> > important
>> > to
>> > cook at a low power level. Oil absorbs microwave energy more than other
>> > ingredients.
>> >
>> > Remove: The roux will be light brown and drier than what you'd expect.
>> > The
>> > flour will be cooked, and that's what you want. If you want a brown
>> > roux
>> > mix
>> > it up, put it back and repeat. One cooking is fine for any white sauce,
>> > or
>>
>>
>> To my thinking if you are gonna nuke your roux, you might as well buy it
>> in a jar in the supermarket.
>
> All that whisking of a typical roux was something that kept me from making
> a
> lot of dishes for a long time; then, I learned about oven roux. Oven
> roux
> requires less dedicated time to it making, but is just as good as its
> stove-top, high-maintenance twin.
>
> Equal parts flour and fat, in a cast iron skillet (or dutch oven) at 350F;
> check on it every now and then until it reaches the color you need. Make
> extra and store it in the freezer.
> --
> Change Cujo to Juno in email address.
>
>
Doing the above in a microwave accomplishes the same thing. The advantage is
that microwave heat is distributed more equally throughout the flour fat
mixture. The fat-flour isn't cooked just on the bottom of the pan, as it
will be, even in the oven. The major advantage is that I walk away from it
for 3.5 minutes, return, and I have a good roux.

Kent