Home Cooking

Gravy made with Roux

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Home Cooking 9

Gravy made with Roux

pinotho | Apr 18, 2008 02:41 PM

Should the temperature of both the liquid and the roux be hot ? Or , should one be hot and the other cold ? I've seen it recommended both ways , so what is the best way ? Hopefully someone can explain the chemistry of this process. TIA .

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