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Smelly roux?

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Smelly roux?

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Fuzzydave | | Dec 29, 2010 11:48 AM

I'm making Cook's Illustrated shrimp & sausage gumbo.
The first step is to make a roux: 1/2 cup flour and 1/2 cup canola oil stirring constantly over medium-high. I'm using a wooden spoon and a Lodge enameled cast iron dutch oven (red, if you must know).
I got a bit of a popcorn smell coming from the pot but no bits on the bottom of the pot to make me think it was burning. Could the smell have been from the wooden spoon, which did take on some color?
Should I use a metal whisk next time?

discuss

dave

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