@chef_boydbrownthe3rd: Some of y’all don’t have the PATIENCE to make a REAL dark chocolate roux! 👀😂 TWO AND A HALF HOURS stirring flour and oil in a cast-iron skillet! Was it necessary to take that long? Not necessarily! But controlling your heat is EVERYTHING when you’re trying to achieve that deep chocolate color without burning the flour. Both of my parents are from Mississippi, so I grew up understanding the importance of a good roux. That deep, toasted, nutty flavor is what makes a dark roux so special in gumbo! Now tell me… is spending 2½ hours making a roux dedication or just plain CRAZY?! 😂👇🏾 Inspo: @Adriánna Guillory-Bellow Dark Chocolate Roux Recipe Ingredients 2 cups vegetable oil 4 cups all-purpose flour Directions With the heat OFF, pour the oil into a large cast-iron skillet. Add the flour and stir until thoroughly combined and smooth. Turn the heat to medium and stir continuously, scraping the bottom and sides of the skillet to prevent scorching. The roux will gradually change from blonde to golden brown, then to peanut-butter brown. Mine reached the peanut-butter stage after approximately 45 minutes. As the roux darkens, gradually lower the heat while continuing to stir. I eventually reduced the heat to low to prevent burning. Continue stirring until you reach a deep, dark chocolate color and the roux develops a rich, roasted aroma. Once finished, let the roux cool for at least 30 minutes. Place a paper towel on the surface of the roux, then carefully peel it away to remove the excess oil from the top. After that, carefully transfer the roux to an airtight jar, or use it right away. Cooking Time: Mine took approximately 2½ hours, but depending on how well you manage your heat and maintain even cooking, you may be able to achieve the same results in considerably less time. #roux #louisiana #food #gumbo #cooking

Boyd Brown III

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Thursday 22 October 2026 20:17:21 GMT