POV: You've never made roux before and you're scared! | DRY ROUX | Mister Rogers’ Kitchen скачать в хорошем качестве

POV: You've never made roux before and you're scared! | DRY ROUX | Mister Rogers’ Kitchen

Anyone who has EVER made a gumbo knows that the roux is one of the most important parts, if not THE most important. It can make or break that pot of gumbo, can make the entire pot taste burnt or bitter or like the most amazing gumbo in the world! This method does take a little longer (about an hour and a half) but is so worth it! Try it out and lemme know what you think! Ingredients: 3 cups flour Directions: Preheat oven to 400 degrees. Place 3 cups flour in bottom of dry cast iron skillet or heavy Dutch oven. Brown flour in the oven for an hour to hour and a half, stirring every 15 minutes. Place close attention during the last 20 minutes to watch for burning. Let your nose will guide you! You’re looking for a peanut butter color at the end! When using, follow the recipe and use the same amount. You can mix with equal parts water until smooth or with equal parts heated oil, but you won’t need to brown it anymore. (1:1 ratio for both). Go try this out, make a big ole pot of gumbo and enjoy!! EMAIL ME: trent.MRKitchen@gmail.com SEND ME RECIPES: recipes.MRKitchen@gmail.com Help Support My Channel - CASH APP: $TrentsMyName VENMO: @TrentsMyName Thank you in advance if you make any donations, I truly appreciate it! FTC: I may have used affiliate links, meaning I’ll receive a small compensation if you make a purchase after clicking link, BUT never at an additional charge to you!