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Well-Known Member
I'm going to be honest: If you're measuring the ingredients into your roux, you're doing it wrong.Fun learning experience…….finally figured out why every roux I’ve previously made was not really right. All these recipes, even some from normally reputable places, call for equal volume of fat and flour, ie 1 cup oil, 1 cup flour. The actual correct way is equal weight. Turns out, 1 cup of oil has a very different weight than 1 cup of flour. And to the present discussion, i always weigh in grams. As the bakers do.
Start with the fats, about the right amount. Mix in flour, a bit at a time, to consistency. Never let it stop moving until it's at the color you want.