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The Seinfeld thread (or the thread about nothing)

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The Seinfeld thread (or the thread about nothing)
ShadowsDad Offline
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#104
12-08-2020, 01:43 PM
Yes, to make it right it's time consuming.

I recently saw a very well known LA chef making roux and he burned it while on the air. Still used it though. This time he didn't say "Bammm!".

I have never used dark roux for any LA based recipe, but for gravys it gives a wonderful taste. Thickening not so much as you know.
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RE: The Seinfeld thread (or the thread about nothing) - by ShadowsDad - 12-08-2020, 01:43 PM

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