Now and then I come across mention of the roux spoon. Googling, I found several different critters - spoons with a diagonal straight side at the end, solid or with holes or one big hole, metal or wood, and others that look more like spatulas than spoons.
Everything else about Louisiana cooking seems to have many variations, and why should roux spoons be any different? Still, I'm curious. What in particular is a roux spoon supposed to do that an ordinary spatula or spoon, solid or slotted, can't do equally well? And what's the best design for doing it?
Since roux spoons aren't stocked by the kitchenware stores up here in Brooklyn, or not the ones I've been to anyway, and since I seem to get the roux done without special equipment, it may all be academic. But you never know.
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