Quote:
Originally Posted by Box
No... definitely NOT a roux.
A roux is flour and fat (usually butter or bacon grease) cooked together and used to thicken sauces.
...I prefer unsalted sweet cream butter so that I can control the amount of salt
I feel like you probably didn't get an "A" in home economics.
A roux.
Jeez
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I didn't get an "A" in a lot of courses...
Agreed...I like to use unsalted butter in my roux when preparing gumbo.
Sorry, back to your bowl. Perhaps your product doesn't contain enough of Clark's "non-nutritive cereal varnish".