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insolentcur
18
Nov 21, 2017
One year one of my brothers wanted to help. Ok...cool. So I asked if he could make a roux for the gravy. He responded that as long as I could tell him what to do, we’d be good to go. So I said on a very low light, start out with equal parts butter (or oil) and flour. Then stir until it’s toasted smooth and brown. Do. Not. Burn!
So he starts stirring. 5 minutes pass...then 10...”how much longer?” I take a look...keep stirring. Although most rouxs don’t take 45 minutes to prepare, the one we used that Thanksgiving did! ;-)
The gravy was excellent! Remember to make sure the liquid (drippings, broth, whatever you use) is very hot when slowly added to the roux...unless you like lumpy gravy. Cue Frank Zappa... .
insolentcurFlour begins to thicken liquids at 126F/52C so that's why it took so long. Whatever heat setting it was on, your brother stirred enough to disperse the heat, but eventually the heat would build up so the flour could form its microscopic chains. Plus you were making a brown roux, so it needed even more heat! But that is definitely one way of making a perfect roux since you're not overshooting the temperature.
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