re: help with making a roux

quote:

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Gritty as in sandy-like texture.

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Mine will go through phases where it appears like this. I think it's when the flour actually starts to brown and forms small clumps. Just whisky really fast for a minute or two and smooths back out. Use cast iron, and I go, like others on here, normally go hot and fast until the very end and i will turn the heat down to medium low to finish.