Dry Roux. When ready to use, you can mix equal parts dry roux and water until smooth. Or you can add an equal portion of dry roux to heated oil in a skillet and mix thoroughly. No need to brown it any further.

Share all people, cooking is indeed things which is quite easy. Besides they are indeed like cooking and have talents cooking that is quite, they are also creative in mixing each dish so that it becomes dish delicious. But there are those who cannot can cook, so they must search and see recipes that are cushy to follow.

It is a mixture of half flour and half fat (oil or butter) cooked to progressive degrees of color from blond to brown depending on the richness and the "smokiness" of the flavor you are striving to achieve, the brown roux being the richest. The difference is that in a roux the flour is cooked with oil. So the only difference I see is that a dry roux does not have the oil.

You can cook Dry Roux use 2 ingredients and 8 the steps. Here guides how you make it.

The main ingredient Dry Roux as follows:

You need of Roux.
You need 2/3 cup of flower, plain white.

I am not cutting calories to the point of worrying about the oil so I can easily add oil to the dish. Or actually if one wants, one could stir the dry roux into some hot oil and you have your nice nutty brown roux. It is a mixture of half flour and half fat (oil or butter) cooked to progressive degrees of color from blond to brown depending on the richness and the "smokiness" of the flavor you. Follow Chef Bourque as he makes his oil-less dry roux.

Instructions Dry Roux

Make sure your skillet and your stirrer are very dry..
Put as much flower in the skillet as you want to turn into roux..
Keep in mind two factors. Head room is needed because you have to stir it. Also, if you do too much it will take all day. I only do about 1/4 inch deep in a 6 inch skillet..
No preheat needed, just slap it in your toaster and set it on 400°F Bake. Make sure that the top and bottom burners are going..
Oven thermometers are good since some toasters may get too hot..
When the flower starts to tan, stir it up then thereafter every 15-20 minutes depending on how gutsy you are..
Use a long handled implement so you don't get burned..
Toast it until it is the color of chocolate. The darker the roux, the richer the flavor!.

This is a real powdered roux my friends. Chicken and Sausage Gumbo - Secret In Healthy Roux Plus Diabetic Chicken Gumbo! The secret to a good gumbo is the roux and my secret is I use browned flour for a healthy roux. Not only is this roux a time saver, but you get that rich nutty flavor without all the fat. The gumbo tastes great and the roux bakes easily in the oven.