Quote:
Originally Posted by Fire Me Boy!
I believe this is an OK start, but you'd get better flavor from your roux if you'd take out the meat and cook it longer - maybe 2-3 minutes. Thirty seconds isn't enough to get that raw flour flavor out.
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Could be. I don't time things and probably am closer to a minute to minute and a half with everything in the pan. There is no flour taste to my gravy.