Quote:
Originally Posted by Fire Me Boy!
Alton Brown has an oven method for roux. It takes a little longer, but it's almost entirely hands-off and has less chance of scorching. I use it for gumbo, works great.
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Please share.
I do like an oil based roux, though. Doesn't smell quite as good as butter, but still nice.
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I think the young people enjoy it when I "get down," verbally, don't you?
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