/ck/ - Food & Cooking

>>15220022
I use clarified butter to make roux all the time and it doesn't burn. I use a very big cast iron pan and a wood spatula, on medium-low. I stir it constantly. I never stop stirring this was my last roux I made. The pan diameter is 13.7 inches so it is a BIG heavy pan.

>>15132792
that sounds interesting. I am not sure how I feel about it. I will have to see it. I got my roux darker and I am about to pick the meat off the bird from making the stock.
>>15132827
This looks really good!