re: Roux trouble

For years I use to spend time over hot grease browning flour to make a roux. Then I tried pre browned flour (from W Jacobs in Laplace) and voila! Now I just heat the oil, add the pre-browned flour, whisk smooth, then dump in the veg's. I also preheat the stock to boiling before adding to the roux. This saves a lot of time and gives a consistent result.