Quote:
Originally Posted by Pawnmower
i wonder how long the baked roux would keep in a ziploc
like could you bake a bunch up and just use as needed? keep in a ziploc in the fridge like curry paste?
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You can freeze it for like six months if it's covered very well and very tightly. Since it's basically just fat, it will absorb other flavors, so you need to really wrap it.
I'd think in the fridge it'd keep for a week or so as long as it's just the fat and flour.
I'd probably go for a mason jar or something similar instead. If you spring a leak in the Ziplock you're gonna have a mess on your hands.