3 ms·
Not a bad way to thicken a soup, either. I prefer it to using cornstarch (a roux still has the best flavor and consistency in my opinion, though).
by el_benhameen 10mo ago
Not a bad way to thicken a soup, either. I prefer it to using cornstarch (a roux still has the best flavor and consistency in my opinion, though).
- CoastalCoder 10mo agoOne of my favorite kitchen hacks is to make batches of roux and then freeze it. I break off chunks when and as needed.