/ck/ - Food & Cooking

>>19787377
>do you just crank the heat and stir constantly?
That's what I do....

To start the roux, you simply add the oil, and then slowly mix in the flour, being careful not to burn it in the process. You can see how the seasoning I added has already added some color. You don't need to be afraid of using some heat to speed up the process, as long as you stay right on top of it and keep stirring it so it doesn't burn, and I tend to go with a medium / medium high heat. If it does burn, you've got start all over, as your roux and gumbo will taste like burnt toast.

I think a metal whisk is the best tool to keep the roux moving, and when I start this process, I monitor and stir it until it's done, never leaving the pot.