pgsmith2000
Roux 4 Butter (Black Roux)
The goal was to push this roux pretty far. This is the same roux as the previous but returned to the sauce pot and cooked about 3 min longer. It is dark, but not burned. It has become a bit liquidy but still has a pretty solid base. This might be suitable for cajun cooking. This roux is equal parts flour and canola oil (4 Tbsp each). It took another 2-3 min longer over low heat than Roux 3. Although I had to turn the heat up a bit to keep bubbles. In and out of the saucepan like I am doing here is not recommended either. But not as dark as my earlier canola based one. Don't know if this is carryover or just the need to cook longer.
Roux 4 Butter (Black Roux)
The goal was to push this roux pretty far. This is the same roux as the previous but returned to the sauce pot and cooked about 3 min longer. It is dark, but not burned. It has become a bit liquidy but still has a pretty solid base. This might be suitable for cajun cooking. This roux is equal parts flour and canola oil (4 Tbsp each). It took another 2-3 min longer over low heat than Roux 3. Although I had to turn the heat up a bit to keep bubbles. In and out of the saucepan like I am doing here is not recommended either. But not as dark as my earlier canola based one. Don't know if this is carryover or just the need to cook longer.