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re: Witnessed a guy make a dark roux in about 5 min
Posted on 1/4/16 at 9:21 pm to BRgetthenet
Posted on 1/4/16 at 9:21 pm to BRgetthenet
I'll drop this knowledge here. The key is to have flour with as little moisture as possible.
If it's sizzling, that's not flour cooking. It's water boiling out.
If it's sizzling, that's not flour cooking. It's water boiling out.
This post was edited on 1/4/16 at 9:23 pm
1
Posted on 1/5/16 at 1:37 am to GregMaddux
I made my last one in 7 minutes. I started by frying the chicken in oil then drained the oil and poured back in 1/2 cup and cranked the heat to high.
Here it is 7 minutes later with veggies added
Here it is 7 minutes later with veggies added
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