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how the gently caress did i of all people miss rouxchat for so long my sister made some andouille so im gonna have to jambalaya this weekend. also i need The Best Seafood Etouffee Recipes U Got so i can take advantage of my killer shrimp and crawdaddy hookup. my mom keeps her's so secret she won't even let other family members see it lol e:  haha holy poo poo my parents have had this book longer than i've been alive. i should really get a copy wheez the roux fucked around with this message at 01:16 on Feb 27, 2015 |
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Feb 27, 2015 01:09
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| # ¿ May 5, 2024 17:51 |
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see i'd call that 2nd to last one a strawberry or red roux, the last one a brick roux, and dark/chocolate roux would be one step darker still. i like a good brick roux (maybe pushing the edge of dark) for my gumbo personally. also you'll get infinitely better results incorporating the flour slowly, i also always use a sift and a whisk and incorporate it slowly while constantly whisking. never had a problem even in a relatively shallow saute pan
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Mar 1, 2015 07:35
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