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Posted on 6/22/19 at 6:23 pm to ruzil
quote:
Nice work!
And all that poor woman wanted was chicken in a gravy for her husband.
Posted on 6/22/19 at 7:43 pm to bdevill
Lol! Thanks all I think I have it down on what I need to do. Hopefully my husband appreciates it. It looks really good.
Posted on 6/22/19 at 8:01 pm to TH03
quote:
Maybe you should because putting flour in oil and cooking it to serve as a thickening agent is about as textbook as you can get in defining a roux.
I don't know why this post is so downvoted. It's about as accurate as you can get. If you have hot oil(chicken grease) in a pan and add flour to it so you're making a roux. It may be a very light roux for thickening rather than flavor but it's definitely a roux.
Posted on 6/22/19 at 8:06 pm to geaux4tigers
It’s not a roux because you’re not browning the flour.
Also, the proportion of roux is usually 50/50 oil to flour. One tablespoon of flour is nowhere near a 50/50 ratio.
Roux is made ahead and used in the dish during the cooking process.
Also, the proportion of roux is usually 50/50 oil to flour. One tablespoon of flour is nowhere near a 50/50 ratio.
Roux is made ahead and used in the dish during the cooking process.
This post was edited on 6/23/19 at 6:58 am
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