re: Question about my rouxs updated on of 3

quote:

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rather than fricking up a precious gumbo

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I don't understand how this happens. I always taste my roux before adding it to the stock or vice versa if that's they way you go. You can make another roux if you mess it up. If you aren't tasting it as you go along, you're making a mistake. Just take the wooden roux spoon out and drizzle some roux on a plate. That little bit cools in no time.

This eliminates the need for the bullet through the head and allows you to continue with happiness, having a good time cooking and life itself.