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Old October 24, 2009, 12:45 PM   #13
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Join Date: August 25, 2008
Location: 1B ID
Posts: 10,196
I make my own Roux, with Cooking Oil (preferably Canola) and All Purpose Flour. When that roux looks like Milk Chocolate (at minimum), or better yet, Dark Chocolate,
I prefer real butter for a roux. I know most chefs say the darker, the better, but I like a nice golden brown color. It makes for a smooth texture, with good, mild flavor.
"Such is the strange way that man works -- first he virtually destroys a species and then does everything in his power to restore it."
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