re: Are you a Roux snob?

It freezes great. I don't know that I've made one quite as large as 22 cups. I usually have to use two skillets for the big ones and make those one at time. I think I made a 16 cup in one pot in the oven. Took nearly all day as I was doing it on 350 at the time. I've been turning the heat up to at least 375 to hurry it along, but it literally takes hours for big roux. I just plan ahead for those in the oven. When I ran errands while one was cooking and then took a 2 hour call that distracted me, I think it was 4 hours from one stir to the next and all was well.