This is for Ted. Bobby Flay did a Throwdown episode with her so she should be the one you learn how to do a perfect roux from.
Bon apetit!
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1 comment:
Thanks, this is really helpful!
I think I got my roux to around that color before it started smoking on me so I don't feel bad at all about it.
My recipe called for cooking the onions/celery/pepper separately and not adding them to the other ingredients until the roux was already mixed in with stock for the broth. I may have to try it this way.
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