Making A Microwave Roux Recipe 455 Food

DARK MICROWAVE CAJUN ROUX

Steps:

• 1. In a large microwave safe bowl, mix cooking oil and flour. Mix Well. Note, the mixture will boil over, so be sure to use a deep bowl.
• 2. Place in center of microwave and cook for 6 minutes on high then stir. Keep cooking at 6 minutes intervals and stir until mixture turns a deep chocolate brown.
• 3. Cook and stir in 1 minute intervals until roux turns a deep chocolate brown. Watch closely as it will start to burn. Caution, this is VERY hot.
• 4. Once roux is cool, store in refrigerator and use as needed. You may double this recipe. I keep it on hand to thicken gravy or to make dishes like my Shrimp Stew, Gumbo or Corn Beefed Hash.

QUICK AND EASY MICROWAVE ROUX

Steps:

• Gather the ingredients.
• Whisk flour and oil together until smooth and lump-free in a 1-quart Pyrex (or other microwavable) measuring cup or bowl-don't use plastic!
• Place the measuring cup in the center of the microwave oven and cook on high for 10 to 30 minutes, removing the cup and whisk to mix well every 2 minutes. Use a potholder, as the Pyrex cup will be very hot!
• Cook until the desired color is reached: it takes 20 minutes to make the medium (or peanut butter-colored) roux in the microwave-see photo.
• Enjoy!

MICROWAVE ROUX

Steps:

• Pour the vegetable oil into a microwave-safe glass bowl. Whisk in the flour until no lumps remain.
• Cook in the microwave at 70% power for 6 minutes. This will create white roux. If you would like a darker roux, carefully stir, and return to the microwave. Cook at 70% power 2 to 3 minutes at a time until the desired color has been achieved.

MICROWAVE BROWN ROUX

Steps:

• In a 1-quart microwave-safe measuring cup or soufflé dish whisk together vegetable oil or rendered fat and flour until combined well. Microwave roux, uncovered, at high power (100%), whisking at 2-minute intervals, 8 minutes. If roux is not the dark reddish-brown color of chestnut shells, microwave at high power, whisking and checking color at 1-minute intervals, until roux reaches desired color. Roux may be made 1 week ahead, cooled completely, and chilled, covered. Reheat roux before using.