- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Question about my rouxs updated on of 3
Posted on 10/27/14 at 5:13 pm to Gris Gris
Posted on 10/27/14 at 5:13 pm to Gris Gris
quote:
That roux isn't done yet. I whisk it when I first put the flour and oil together to make sure of no lumps. Not everyone does, though.
I do the same.
So am I just not cooking it long enough? Too scared to burn it... Burned one a few years ago leaving me gun shy.
2
Posted on 10/27/14 at 5:20 pm to sloopy
too much flour-to-oil. try going 60/40 oil to flour
and yes keep it cooking, you wont burn it as long as you stir.
p.s. a whisk works better
p.s.s. usually not a good idea to cook a roux in a stock pot or other type of thin pot
and yes keep it cooking, you wont burn it as long as you stir.
p.s. a whisk works better
p.s.s. usually not a good idea to cook a roux in a stock pot or other type of thin pot
Posted on 10/27/14 at 5:23 pm to sloopy
It's not dark enough for me. The worst that can happen is that you burn it and start over. I think you'll enjoy it more if you let it get darker. If you're worried, stick in the oven on 350 and let it go until it's much darker, stirring it to keep it even about every 10 minutes. It won't be on direct heat there. OR, turn the heat on the stove lower and keep going there. The lower, the longer, but the less chance of burning.
If you keep stirring, it really shouldn't burn. Just remove it from the heat and add the onions quickly and stir.
If you keep stirring, it really shouldn't burn. Just remove it from the heat and add the onions quickly and stir.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News