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re: Question about my rouxs updated on of 3
Posted on 10/27/14 at 5:23 pm to sloopy
Posted on 10/27/14 at 5:23 pm to sloopy
It's not dark enough for me. The worst that can happen is that you burn it and start over. I think you'll enjoy it more if you let it get darker. If you're worried, stick in the oven on 350 and let it go until it's much darker, stirring it to keep it even about every 10 minutes. It won't be on direct heat there. OR, turn the heat on the stove lower and keep going there. The lower, the longer, but the less chance of burning.
If you keep stirring, it really shouldn't burn. Just remove it from the heat and add the onions quickly and stir.
If you keep stirring, it really shouldn't burn. Just remove it from the heat and add the onions quickly and stir.
1
Posted on 10/27/14 at 5:27 pm to Gris Gris
Thanks for the feedback.
I tend to use a silicone spatula since I can move every inch of the roux, where as with a wisk I feel like pieces are more likely to burn since it doesn't turn everything over. If that makes sense.
I tend to use a silicone spatula since I can move every inch of the roux, where as with a wisk I feel like pieces are more likely to burn since it doesn't turn everything over. If that makes sense.
This post was edited on 10/27/14 at 5:30 pm
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