re: What are some of your non traditional cooking techniques?

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Prepared for downvotes


I make my roux with butter.

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Nothing to downvote. I've considered doing this myself and may actually try it next time. While I usually reserve butter for my blonde roux, I can see it working well for a dark one. People think it will burn, but who's cooking a roux over high heat anyway?

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chili powder on glazed carrots.

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I've had this, and yes it's great