Default User wrote:

> 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.


Making a dark roux is not especially tricky, it simply takes *extreme*
attention, you can't let your mind wander for a *second*. One is bound to
fail on the first few attempts, it's part of the learning curve....

I actually find making a dark roux rather "therapeutic", whilst doing it you
have to clean your mind of all garbage (I've got LOTS, lol)...it's kinda
"zen - like" in that respect.

--
Best
Greg