pgsmith2000
Roux 1 Butter (White Roux)
This is a first stage roux cooked to the point where bubbles had just developed. Very light color. It is probably good for a bechamel or other light sauce. I'm going to send it back to the saucepot to see how far I can push this. This roux is equal parts flour and clarified butter (4 Tbsp each). Just a couple min to develop over low heat. My canola black roux is darkening. Carryover cooking?
Roux 1 Butter (White Roux)
This is a first stage roux cooked to the point where bubbles had just developed. Very light color. It is probably good for a bechamel or other light sauce. I'm going to send it back to the saucepot to see how far I can push this. This roux is equal parts flour and clarified butter (4 Tbsp each). Just a couple min to develop over low heat. My canola black roux is darkening. Carryover cooking?