Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 08-05-2014, 03:30 PM   #53
BucEyedPea BucEyedPea is offline
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Quote:
Originally Posted by Fried Meat Ball! View Post
Easy way to make a brick roux without standing over the stove for an hour... http://www.foodnetwork.com/recipes/a...bo-recipe.html'

Also keep in mind the darker the roux, the less thickening power it has.
I started on the stove for twenty minutes and then put mine in the oven in my Le Crueset for 45 minutes.

I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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