Quote:
Originally Posted by Matt G
And I'll add a third tip..... STIR STIR STIR!
I'm no SigNate, but I'm not a bad cook. A roux is one of the simplest yet trickiest things to learn to cook. It's all about attention and timing. I went through nearly a whole bag of flour before figuring it out. Stir that sucker like crazy, pay attention to it like you would a baby that just learned to walk, and time it right. Just past perfection and you can toss it in the trash. And like eman said... Do not get it on you. Hot flour and oil is like a recipe for napalm!
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X2 on everything. I remember the first time I stirred a little to hard and got a splash. Hot roux + skin = pain.