/ck/ - Food & Cooking

>>20163177
Don't forget SPAM, that could last just about anything.

>>17457860
this

also I tend to find you always need quite a bit of milk - adding milk slowly should slowly turn it into a increasingly large amount of paste and then keep adding milk until you get a thick, glossy sauce. you want to be whisking or stirring pretty much the whole time to keep the lumps away. if its any help the first time I cooked roux I was convinced I had fucked it up as it looked like this gross beige mass of paste, so don't be put off - just stay calm n keep adding little bits of milk, godspeed anon

>>16912517
I keep that in reserve for my spam burger on a bun.

>>13985370
that being said, I love the old school spam ads