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The less you toast a roux the more it'll thicken your stuff. I don't really understand how anything could end up too buttery tasting but if/when you're happy with the flavor after adding stock try a starch slurry instead of more flour if you need to thicken it.
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Jan 4, 2019 16:37
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| # ¿ May 13, 2024 16:01 |
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