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re: Are you a Roux snob?
Posted on 9/12/14 at 12:40 pm to mpar98
Posted on 9/12/14 at 12:40 pm to mpar98
Don't know. Add it until you think you've gotten the thickness you desire. Remember that when you remove the grease from the meats, it will be a little thicker and it will also reduce a bit during the simmer. You can always add more roux and that's easier then adding more stock which may dilute your flavors.
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