Roux
Advice, Questions, and Discussions about Roux
-
I love making pot pie, but lately I have been having trouble with the gravy staying thick. The filling looks great, but when I bake it, it gets soupy.
-
When adding stock to a hot roux should the stock be hot? all at once? little at a time?
-
can you make a roux with whole wheat flour?
-
Why should a boiling liquid never be added to a hot roux
-
roux won't thicken
-
paprika and bacon roux for soup
-
Roux took forever to darken.
-
Can you make a properly browned roux with rice flour?
-
Has anyone had success using whole wheat flour to make a roux (or bechamel)?
Showing 1-9 of 9 results