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Frank Brigtsen Tutorial on Making a Quick Dark Roux
Posted on 3/15/21 at 11:15 am
Posted on 3/15/21 at 11:15 am
This is from 2013, so many of you may have seen it. It's short and to the point.
Making a Dark Roux Quickly
This is a 1 cup flour to 1 cup oil roux.
Making a Dark Roux Quickly
This is a 1 cup flour to 1 cup oil roux.
4
Posted on 3/15/21 at 1:17 pm to Gris Gris
i like to use a little more flour than 1:1 but pretty solid video. when he puts the veggies in the roux, i got excited
This post was edited on 3/15/21 at 1:22 pm
Posted on 3/15/21 at 2:15 pm to Gris Gris
Good technique but you better have your trinity ready to go.
Posted on 3/15/21 at 5:30 pm to Gris Gris
I always chicken out and cut the heat when it starts smoking.
Posted on 3/15/21 at 6:18 pm to onthebay
quote:
I always chicken out and cut the heat when it starts smoking.
He moved his off and on the heat as well while he was making it.
Posted on 3/15/21 at 7:07 pm to Gris Gris
quote:
He moved his off and on the heat as well while he was making it.
I do the same thing. That's how you make a quick roux.
Posted on 3/15/21 at 7:20 pm to Gris Gris
quote:
He moved his off and on the heat as well while he was making it.
That's a sweet scrambled egg technique if you like a European soft scramble.
Posted on 3/15/21 at 8:20 pm to Btrtigerfan
He’s going to really frick with the 1, 2, or 3 beer roux plan
Posted on 3/15/21 at 8:22 pm to Gris Gris
He makes it look easy!
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