Timeline for How to prevent my roux from sticking to the bottom of the pan?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
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| Jul 12, 2012 at 19:48 | answer | added | Nombles | timeline score: 2 | |
| Jul 10, 2012 at 19:34 | history | tweeted | twitter.com/#!/StackCooking/status/222775834530951168 | ||
| Jul 10, 2012 at 19:17 | answer | added | rumtscho♦ | timeline score: 2 | |
| Jul 10, 2012 at 18:52 | comment | added | Cascabel♦ | I've provided an answer in case people don't agree that this is a duplicate, but you've basically said the exact same thing as my proposed duplicate: you're making a 1:1 roux, then adding liquid slowly, and having trouble. Rumtscho's detailed answer there explains why this is bad (despite your trouble imagining it) and adds a lot of other helpful advice. | |
| Jul 10, 2012 at 18:51 | comment | added | Cascabel♦ | possible duplicate of How to mix a roux with stock? | |
| Jul 10, 2012 at 18:50 | answer | added | Cascabel♦ | timeline score: 3 | |
| Jul 10, 2012 at 18:22 | history | asked | Lotte Laat | CC BY-SA 3.0 |