re: Kitchen / Cooking tips that you learned late or that you want to share?

quote:

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quote:
Most people know you can make a fine roux in the oven with little to no risk of burning it. I celebrate learning that.



How do you do this?

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Mix your fat and flour together and put it in a good heavy pot or skillet depending on how much you're making and into an oven set at least to 350. I usually set it at 375 because I make a lot of roux at one time. Once it starts to bubble, give it a stir every 15 minutes or so until it reaches your desired color.

I've even taken it out and added the trinity and put it back in the oven for a bit to cook it when I had some other things to do.