Quote:
Originally Posted by BucEyedPea
I started on the stove for twenty minutes and then put mine in the oven in my Le Crueset for 45 minutes.
I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown.
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It's true. The darker it is, the richer and more flavorful, but the less thickening it can do.
http://allrecipes.com/howto/all-about-roux/