Roux took forever to darken.
We made Emeril's gumbo yesterday, and while it was delicious, the roux took forever and never made it to the brown, chocolatey stage after an hour of cooking (the recipe claimed it would do so in about 25 minutes. Thoughts? We used 3/4 cup of canola oil to 1 1/2 cups of flour, stirring constantly over medium heat. (My husband and I tagged team the whisk!
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Traditional Skillet Method: Black cast iron skillet is preferred but if not regular skillet or Dutch oven will do. Heat oil & gradually add flour over medium heat, stirring constantly until roux is dark brown. REMEMBER constant stirring
is required to keep from burning. You’re looking for a caramel to dark chocolate brown color. The darker the roux the more intense the flavor.
Microwave Method: Mix oil & flour in 8 c. glass container. Using a whisk to mix. Micro high 10-12 minutes removing & stirring frequently. (1 to 2 minute intervals and 30 seconds as it is starting to darken.) Keep watching it through the Microwave window because it can bubble up and overflow. Once mixture turns a caramel color watch closely as roux will cook quickly. Continue cooking & stirring until brownness is achieved.
We compared the skillet and microwave methods when we were making some big batches and couldn't tell the difference. I usually use the microwave method. It may not be much faster but I get few burns.
If you have oil on top of your gumbo after it is cooked (I usually do) spoon it off or use a paper towel to absorb it.