On Tue, 26 Dec 2006 11:46:00 -0700, Christine Dabney
> wrote:

>On Tue, 26 Dec 2006 04:51:21 -0800, LurfysMa >
>wrote:
>
>>I think that's a good guess. The recipe I was working from said to
>>hear 6 Tbsp of fat on high heat, then whisk in the flour until golden
>>brown. I think my high heat may have been too high and the fat was not
>>right or maybe there was too much flour as it turned into a very
>>thick, almost dry, paste. I quickly added more fat and then liquid,
>>but it might have burned.
>
>When you are making a roux like that, it is supposed to be almost a
>thick dryish paste, before you add the liquid. When it becomes like
>that, cook it for another minute or so, to get rid of the raw flour
>taste, then add your liquid.

Well, that's what I had, but I probably had the heat on too high. I'll
get one of those flame tamers and see if that helps.

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