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I live in an apartment and am considering making a roux for a gumbo. I've seen methods for using an oven to make the roux, but I've noticed that there's a high possibility of getting a lot of smoke with a roux.

Even if I use a relatively high smoke-point oil (e.g. peanut or avocado), how much smoke can I expect from making a roux? Is making a roux / gumbo only advisable for a very well-ventilated kitchen?

I don't want to have a continuous battle with my smoke alarm as I go through the process of making the roux. I live in a relatively cold area, and although keeping windows open is an option, I would prefer not to do that.

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    I've never found it necessary to cook a roux at a temperature high enough to smoke. – Cindy Feb 10 '18 at 17:17
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    There is a huge difference between browning (toasting) the flour for a roux and burning it. If it is smoking then you're burning it and it will taste horrible. – MaxW Feb 10 '18 at 18:25
  • Do you have an overhead fan for your oven? That would help alleviate concern, however as mentioned above, your roux really should not be brought to smoking point. thespruce.com/how-to-make-roux-995452 this is a good step-by-step resource. – soup4life Feb 10 '18 at 20:52
  • Thank you all for your responses! These were all extremely helpful comments! – bouncyball Feb 10 '18 at 21:06
  • There are a few ways to make a surprisingly good roux in the microwave, assuming you have one. These would probably decrease the chance of smoke if your burner is wacky or you get distracted (like I do). – player3 Feb 14 '18 at 20:16
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Creating a roux is all about cooking the flour to the desired color. It can take from 3 to 15 minutes. Do this over medium heat. Stir constantly. You should not experience any smoking when making a roux. If you are experiencing smoke, turn the heat down.

  • I think you could remove "excessive". It just shouldn't smoke. – Cascabel Feb 11 '18 at 14:56
  • @Cascabel fair point. – moscafj Feb 11 '18 at 15:05
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Have you tried making a dry roux? 3 cups of AP flour, spread evenly on a rimmed baking sheet and baked at 400°F for an hour to an hour and a half, stirring it about every 15 minutes, until the flour is nutty brown and aromatic. Cool the roux, and add the desired amount to the gumbo, no need to brown it further.

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