jmcquown wrote:
> Goomba38 wrote:
>> Default User wrote:
>>
>>> Well, I've never done it, but Alton says making a "brick roux" on the
>>> stovetop is tough to do without burning it.
>>>
>>> Brian
>> It was interesting to me to learn that the darker the roux, the less
>> thickening power it held.
>
> The roux is not intended to thicken, it's intended to add flavour. It's not
> like you're making a bechamel sauce. It's gumbo!
>
> Jill

Alas, many recipes use a roux to thicken. And the chefs use varying
colors of roux for their desired outcome.