I made my first "for real" gumbo for New Year's this year. While researching, one method for roux was to simply brown dry flour on a baking sheet in the oven (stirring every few minutes) until uniformly dark brown, then storing in an air tight container. When wanted for use, just heat with oil or butter. The tester claimed very minimal differences in the final product from starting with raw ingredients. Anyone have experience with doing it that way? After making my first dark roux, and not cutting it short due to being the impatient jackass that I am, I was surprised that it took 45 minutes instead of the 20 I was expecting.
We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
Pronoun: That fool over there
Identifies as: A human that doesn't need to "identify as" something to try to somehow be interesting.