/ck/ - Food & Cooking

>>15220126
I use 1:1 ratio, equal parts (for gumbo or fricassee)
>>15220119
It took about 40 minutes to achieve a dark roux like the last picture I posted, about 35 to achieve pic related. I stir it constantly. It doesn't ever get dark flecks in it. When it is THIS color I take it off the stove and keep stirring until it is cooled and it gets darker while it cools off. When it's cool enough to no longer get any darker, I put it back on the stove and add my aromatic vegetables to it.

>>15132626
well, I was going to make gumbo but I am out of okra and sausage so I am making a turkey fricassee. I have finished the roux and the turkey leftovers are in the instant pot becoming stock. I am going to pick the meat off the bones when it's cool. Then I will start some aromatic vegetables in the roux and add the turkey and some stock and let that simmer and finish it with spices and herbs to make my fricassee. This is my roux when I took it off the stove to cool.