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Butter cannot be heated anywhere near hot enough to literally toast the individual granules of flour as they fall into the oil. But sure, flour in butter is technically a "roux", though not the acadian style. For anyone interested, here's a very comprehensive history and culinary article on the topic. One excerpt:http://www.honestcuisine.com/archives/stuff/000658.htmlFrom my experience this is damn tricky to do. They don't call it Cajun Napalm for nothing.
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