Quote:
Originally Posted by Inmem58
I use to have a friend from Louisiana and he's crazy about their cooking. He always tells me "never, and I mean never stir your roux with a plastic whisk, use a wooden spatula".
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That's pretty hardcore. I suppose it could get hot enough to melt some plastics, though.
I make mine in the oven if I'm going for a darker color... no stirring needed, it's gentler, and less likely to overcook.