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On 02 Jan 2005 19:01:15 GMT, (RMiller) wrote:
>
>I have never heard of anyone making a nice nutty brown roux in 8 minutes. I
>guess it is possible, I have always made mine very slowly , taking nearly and
>hour, always perfect till now !!!!
>
> I have heard there is a way to make it in the zapper, but I would never do
>that, I guess I feel it has to have the Hands on approach to make it " right "
>
>Different strokes, I think, But I am still astonished that one can make a nice
>roux in 8 minutes,
>Rosie
If you have Paul Prudhomme's book, Louisiana Kitchen, he uses a method
which takes very little time. But it involves high heat...and very,
very close attention. I have done it his way a few times, and it
goes very fast from a light color to burnt, if you are not careful.
But it does produce a very good roux, if done right.
Christine
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