calling all roux experts

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 and one should be cold/room temp?

If I choose to reheat the roux, what's the best way to do that? Microwave? I am worried that, if I do it in a pan, I might burn it while reheating it.

Any insight on this would be appreciated. Enjoy the SB!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.