So tonight I made a batch of roux in the oven, to be used for gumbo tomorrow. I'll be refrigerating it overnight. My questions are these: Is it true that, when combining roux with other products, one should be hot...
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I lovelovelove the depth that a roux gives to gumbo, gravy, and thick soups, but hatehatehate making it. Can I make a big batch and hold it in the refrigerator to take out and use as I need it? And...
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