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Started By
Message
Burned my first roux
Posted on 2/14/15 at 5:44 pm
Posted on 2/14/15 at 5:44 pm
Tried to cook it on higher heat to get done faster... didn't work out so well. Second one turned out fine. Now just gonna eat later on. More time to drink beer i guess 
3
Posted on 2/14/15 at 5:48 pm to grayson88
I refuse to go higher than medium heat when doing my roux.
if it takes an hour, oh well. better than burnt flour.
if it takes an hour, oh well. better than burnt flour.
Posted on 2/14/15 at 6:23 pm to grayson88
You can't rush perfection.
Posted on 2/14/15 at 7:19 pm to lsuwontonwrap
You need the right utensil . It can be done in two fast beers.
Posted on 2/14/15 at 7:40 pm to grayson88
I can make a perfect roux in less than 5 minutes everytime. Takes some practice.
Posted on 2/14/15 at 7:48 pm to Trout Bandit
In a microwave ?
Posted on 2/14/15 at 7:57 pm to djangochained
I could in the microwave if I want some roux fast, stir 45 min to an hour if I'm in no hurry. Stirring a roux and drinking some good beers is very relaxing and therapeutic.
Posted on 2/14/15 at 11:39 pm to Trout Bandit
quote:A question for all. Is there a flavor difference between a 5 minute dark brown roux and a 5 hour dark brown roux? I never felt like finding out for myself.
I can make a perfect roux in less than 5 minutes everytime. Takes some practice.
(And by the way, I can cook a perfect roux in 2 minutes. A white roux that is...
)Posted on 2/15/15 at 8:40 am to Trout Bandit
quote:
I can make a perfect roux in less than 5 minutes
I'm all ears.
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