I was curious how fast I could do a dark roux (notably, after burning my first one and needing to restart), and I actually managed one in under 8 minutes, and e

I was curious how fast I could do a dark roux (notably, after burning my first one and needing to restart), and I actually managed one in under 8 minutes, and even took a photo to document such: https://imgur.com/a/wDrMZrU https://imgur.com/a/wDrMZrU And yeah, the key really is stirring constantly, and riding the stove knob to keep the heat right. My stupid thing that I do that sometimes burns it is stopping stirring when I turn off the heat when I'm done. Pan is still hot enough to burn it, if you don't get it out of there, or add vegetables quickly.