3 ms·
try paul proudhomme's recipe, it's quick and very dark: https://www.youtube.com/watch?v=Np3uGcdQNUw https://www.youtube.com/watch?v=Np3uGcdQNUw you will defini
by greenie_beans 3y ago
try paul proudhomme's recipe, it's quick and very dark: https://www.youtube.com/watch?v=Np3uGcdQNUw https://www.youtube.com/watch?v=Np3uGcdQNUw
you will definitely fuck it up a few times while learning, so i'd not try this on a day when you want to eat gumbo. try it the day before so you can fuck it up, try again, and then put the successful attempt in the fridge to use the next day.
- MisterBastahrd 3y agoWell, first off, I never said that I can't make one. I've made a roux several hundred times. It gets old. What chef Paul is showing is not a recipe, it's just literally how you make roux, and it's a poor demonstration honestly. Most people are afraid of cooking a roux over high heat, and his technique is exactly why. They use a wire whisk instead of a wooden spoon or wooden spatula, and the result is that flour gets caught in the corner of the pan or gets stuck and you end up with burnt bits which ruin the roux. Granted, chef Paul was a pro and knew how to handle his equipment, but... his momma would probably have slapped him had she seen him with that whisk.
- greenie_beans 3y agoi never said you can't make one. i was responding to this specific part of your comment: "You will save a half hour to an hour to boot." sorry that wasn't clear in my original comment. the very hot method evangelized by paul makes this process take 10-15 minutes with practice. his method is hotter than most peoples' approach. i will stop here, because it feels like i unintentionally hit a nerve and arguing with peoples' opinion about roux is akin to arguing about a programming language.