Thursday, December 01, 2005

Roux the Day

2 comments:

  1. Whoa - that's a good one! I either never have the patience for a good roux or I try Prudhomme's high-heat quick Roux and burn it. That one's perfect: thick, even, nice brown color.

    Out here in exile the one thing restaurants can't do is thicken a sauce.

    ReplyDelete
  2. Well, you'll just have to come back.

    ReplyDelete