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2
Posted on 1/4/16 at 3:36 pm to gmrkr5
quote:
im not trying to slosh cajun napalm on me because i gotta stir like a madman
It's definitely not a method a greenhorn in the kitchen should attempt. Even seasoned cooks will frick up a roux pretty regularly.
Posted on 1/4/16 at 3:43 pm to gmrkr5
quote:
im not trying to slosh cajun napalm on me because i gotta stir like a madman
Be very careful of this. You can still stir it on med high heat without stirring "like a madman". Stir simple and easy. I have a few burn marks on my arm from my 2 gumbos i made before new years.
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