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Posted on 3/22/14 at 7:37 am to OTIS2
quote:
No. I'm not an invalid .
Posted on 5/31/14 at 4:50 pm to ssand
quote:
Any microwave roux fans?
quote:
Yep. I love it. I can take it to any color I want to in a short time with minimal stirring.
Same here. For me, I can "control" my roux better when doing it in the microwave. I'm a big fan.
Posted on 5/31/14 at 5:12 pm to mouton
My inlaws make it in the micro all the time. Seems to work fine
Posted on 5/31/14 at 5:18 pm to REB BEER
Andouille, what's your method?
Posted on 5/31/14 at 9:02 pm to TigersLSU
Pretty much the same as others. I use a Corning ware bowl, start out at 2 minutes, stir , another 2 minutes, stir, then decrease the time each cycle. Stir as soon as the timer stops to deter burning. I usually shoot for dark chocolate color, it will darken after the last cycle. Takes less than 15 minutes for about 2 cups of roux.
This is for a 10-15 serving pot, for large amounts I use the traditional method.
This is for a 10-15 serving pot, for large amounts I use the traditional method.
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