Her :stirs roux for 30 minutes to an hour Me at home : bakes flour in at 400f and stirs at every 15 minutes and still gets perfect brown roux without all that oil
Very interesting. A few things: 1) I have 2 of your cookbooks, and none of them have a roux with the percentage of fat to flour you're using (the cookbooks use equal parts, and you're doing more 2-1)...not cool; (2) It is NOT a misconception that the darker the roux gets, the less thickening power. Among the many, many, cooks that hold that belief are the food scientists at ATK and Cooks Country; (3) Is that really raw okra at the end? Anyway, thanks for the informative video.
