ant wrote:

> Default User wrote:
>
> > You might want to review Alton Brown's method. He recommends making
> > the roux in the oven, less chance of burning.
> >
> > <http://www.foodnetwork.com/food/reci...D_9936_35896,0
> > 0.ht ml>
>
> Roux seems to be pretty similar to making gravy with the pan juices,
> except you don't get to the add-water stage. You just keep at it
> with the wooden spoon and watch it develop.

Well, I've never done it, but Alton says making a "brick roux" on the
stovetop is tough to do without burning it.



Brian

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