Cooking and Baking

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!

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed