Quote:
Originally Posted by cdcox
Speaking of roux, I remember that you were able to make it in an incredibly fast time by turning up the heat. I've followed suit, and can make it in about 15 minutes now, instead of the 30 to 45 it used to take me. Just keep stirring and it's all good.
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If you don't feel like babysitting the roux, it works in the oven, as well. It takes longer, but no stirring.