Tagged Questions
4
votes
2answers
347 views
Is there a technique for making larger batches of roux?
Following along the approach of freezing roux, I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of ...
3
votes
2answers
703 views
Minimum amount of fat in Roux
Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works.
Does anybody know what the absolute ...
