On Sun, 7 Dec 2003 20:54:19 -0600, "Knox Graham"
> wrote:

>Hi All,
>
>Roux is supposed to be easy...I had three tries at it today and finally gave
>up.

Knox,

Here are two more methods to try.

I read about an "instant" roux technique in one of Paul Prudhomme's
books. He said to heat the oil to a fairly high temperature, then add
all the flour at once and stir like crazy. Gets you a dark roux in a
few seconds. I tried it and it worked, once I learned to control how
dark I wanted it by how hot I got the oil.

You can also make roux in a microwave. Put 2/3 cup each of flour and
oil in a four-cup measuring cup and nuke on high for six minutes. Then
stir the mix and nuke again for another 30 seconds or so to get the
color you want.

David