Quote:
Originally Posted by eman
Does anyone pre make there roux for gumbo?
I have to make a big roux (5 c flour & 5 cup oil).
Would be alot easier to make on my stove and transport than to do over a fire..
If anyone does this please explain the way you do it .
Thanks , Bob
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its all in your whip game...whip game must be proper..lol..whisk and dont let it burn-----would be easier to just prepare it and keep it in the ice box til you need it.
secret told me me by others...let it turn it's darkest black/brown OFF THE FIRE..... so just about when you think your roux is good, take it off the flame about 1 1/2 -2 minutes while continuing to whisk...add onions and garlic...refrigerate