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Is it really necessary to allow the roux to fully cool before adding it to stock when making a brown sauce or tomato sauce?

The roux method, a 3x3 speedcubing method invented by gilles roux Capable of low movecounts and intuitive solutions I don't think roux is a method people go to until they experiment with a few other methods I personally went down some wild and crazy path before finally (i think) settling on roux as my method of choice

I'm curious to know other peoples' stories Why do they do roux, and. One thing i learned in school was to add either cold roux to a hot sauce, or vice versa I've still thickened a hot sauce with a hot roux but my chef instructor swore by it

To avoid lumps, just whisk the shit out of it

In terms of proportion, it should be 50/50 by weight, not volume For a cheese sauce, i would recommend simmering the roux until blonde, how i generally determine the doneness. I’m gonna be honest, i think they just chose the name because they liked it and didn’t think too hard about Characters’ names don’t particularly match with their nationality or even make much sense

Kai has the most japanese name ever yet he’s puerto rican apparently Ple is called as she is because tomino bastardised the name from a fantasy novel Kamille has a french name but is. Personally, both the mbti and enneagram test was inaccurate

I’m an intj with very developed te and i got 14% introverted, 61% intuitive, 11%…

I’ve tried several times, mostly for macaroni dishes of some sort, and it’s just never right The consistency comes out okay, but the taste is always just off and i never know what i’m doing incorrectly On a side note, i usually use non dairy products due to some dietary restrictions (not on the cheese, just with milks/creams) Does anyone have any advice on how to get a roux just right.

The color you want depends on the recipe, to add to what others have covered so well Cooking time also effects thickening lower for the flour so, darker roux requires more to thicken the same volume of liquid to the same consistency as light roux About 2tbsp flour per cup of liquid in a blond roux makes my poultry gravies the consistency i prefer I go for the texture of wet sand when i'm.

I have to make a roux for my favorite broccoli cheese recipe, which always ends up a bit grainy

I think the problem lies in my roux/base for the soup The recipe calls for 4 tablespoon of butter and 1/4 cup of flour I melt the butter and add the flour, whisking constantly