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re: Question about my rouxs updated on of 3
Posted on 10/27/14 at 5:30 pm to sloopy
Posted on 10/27/14 at 5:30 pm to sloopy
I hope it turns out well. Let us know. Otis does the high heat fast version and "claims" to have good results. 
I kid. That method works very well. I've done it myself.
The more often you make a dark roux, the more comfortable you will get over time and you'll almost get a natural feel for where to draw the line.
I kid. That method works very well. I've done it myself. The more often you make a dark roux, the more comfortable you will get over time and you'll almost get a natural feel for where to draw the line.
2
Posted on 10/27/14 at 5:36 pm to Gris Gris
You emulate me, don't you, GG? 
Posted on 10/27/14 at 5:38 pm to Gris Gris
Any other indications that it's burnt besides smell? The only one I've burnt, I didn't realize until after veggies and stock was added.
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