Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, microwave roux. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
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. But if there were, you can bet that even some Cajun traditionalists would have made use of the microwave on occasion to make their roux!
Microwave Roux is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Microwave Roux is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook microwave roux using 3 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Microwave Roux:
- Get Flour
- Take Oil
- Get Microwave glass dish
So stop BEFORE desired darkness is achieved. Microwave for four to five minutes (keeping a close eye on it as it cooks), which should get you to a blonde roux stage. Stir and pop back in for two to three minutes at a time, stirring in between, until it reaches the desired consistency and color. A lighter roux tends to provide more thickening ability to the dish.
Steps to make Microwave Roux:
- I make a large batch using a 4 cup Pyrex measuring cup with handle. Any microwave glass dish will work, remember to use oven safe mits when grabbing it will be hot! Mix oil and flour in dish until well incorporated. I don't measure, most people use a 1:1 ratio or whatever you prefer. I usually add 2 c flour in my dish and add oil till consistency is right. Microwave for 5 mins. (less time if Making a small amount)
- Remove HOT DISH from microwave. Place on pot coaster (protect your counter) mix well, place back into the microwave 2-3 min increments, remove, stir, repeat until desired darkness achieved.
- Mixture will be HOT and will continue cooking as the oil is bubbling even after microwave is off. I stop cooking a bit before desired darkness mix and let it sit until cooled. You will notice the center is usually darker than the outside. This is why we mix it in each time.
- You will get the hang of this with your microwave with time. I make a large batch and store the cooled roux in a jar for adding to stews and Gumbo or making a Gravy with meals. Oil will rise to the top when cooled, you can pour it off, mix it in, or use it to saute veggies.
- How to mix roux to make gravy: I add about 1-2 tbs to a cup of warm water, meat drippings, or broth and whisk well until a paste forms then add to my stew (the rest of meat drippings, liquid in the pot) Use more or less if desired depending on how big your meal is.
A dish made with roux always taste better the next day or, if frozen, the next time it is reheated. If you push the roux too far or the roux smells burnt, the flavor becomes too bitter to use. 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. If roux is not the dark reddish-brown color of chestnut shells, microwave at high power, whisking and. How to Make Dark Microwave Cajun Roux.
So that’s going to wrap this up with this special food microwave roux recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
