re: Roux trouble

My last roux turned out a lot better! Not as dark as I wanted but definitely good! I am super excited and ready to give it a go again soon! I read through everyone's suggestions and am ready to try my hand again! I think I might use peanut oil next time I make it not he stove and I also want to try the oven method!

I'm not too sure about the hot/cold separation as everyone seems to have different methods but I did the hot roux/ cold stock and it seemed to work well!

Edit: I just want to say that I am really grateful for everyone's comments, it's awesome to get these questions that I had answered! It means the novice can progress further! I'll be practicing my roux making skills often now!