Roux Help

Knox Graham said:

Hi All,

Roux is supposed to be easy...I had three tries at it today and finally gave up.

Knox,

Here are two more methods to try.

I read about an "instant" roux technique in one of Paul Prudhomme's books. He said to heat the oil
to a fairly high temperature, then add all the flour at once and stir like crazy. Gets you a dark
roux in a few seconds. I tried it and it worked, once I learned to control how dark I wanted it by
how hot I got the oil.

You can also make roux in a microwave. Put 2/3 cup each of flour and oil in a four-cup measuring cup
and nuke on high for six minutes. Then stir the mix and nuke again for another 30 seconds or so to
get the color you want.

David

Chris said:

Sounds to me like your heat might be abit too high. They shouldn't be separating. Try to keep it
at or just above medium heat.

Good luck.

Chris

Or you might have too much oil for the amount of flour.

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JakeInHartsel