/ck/ - Food & Cooking

>>10720094
...progressing...

The more you cook the roux the more flavorful it gets. But at the same time it also loses thickening capability. Since we'll be using the boudin as a thickener we can cook the roux pretty dark. you could do the same if you were thickening with okra or file powder.

>>9640897
Forgot pic like a moron.

>>8689374

Keep cooking and stirring. It's not done yet; you want the color of a tarnished old penny. Stir constantly so it doesn't burn.

>>7607796
Keep cooking & stirring until it gets to be a nice dark brown. It's not done yet.

>>7080046

...keep cooking until it gets darker. it's not there yet. I cook it until it's the same color as an old (tarnished) copper penny. Careful you don't let it burn!