Thread: Cast iron?

OCD Tweaks:

Working on perfecting my Gumbo recipe

#1 Tweak = Adjusting the ingredients list to fit exactly to the Lodge Enameled DO 5.5 Qt

#2 Tweak = Eliminating the Fat from the Roux

I found a recipe out there to create a "Dry Roux" by toasting the Flour in the oven instead of using almost a cup of fat and simmering it of the stove top
Trying that out today

Took about 1 Hour at 425° to get the toasting done, I whisked it about every 15 minutes to get it even

So now when I add this to the Gumbo it will be done at the end much like any other thickening for soaps and chili mixed with room temp Chicken stock into a slurry slowly poured in

Crossing my fingers that it holds the taste without the cup of Fat usually in there