How much smoke to expect from making a roux?
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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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.
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.
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