Roux disasters used to be my nemesis

I'd turn away for a moment and it would scorch. Now with heavy-bottomed pans, it's way easier to control. Still makes me laugh how stressed I used to get, lmao.

3 comments

3 Comments

the_felix1mo ago

Remember treating the roux like a bomb that might go off if you blinked. Upgrading to a good pan felt like getting cheat codes for cooking.

val4061mo ago

The "cheat codes" line is so true. @the_felix My first roux looked like I was trying to make actual magic, not gravy. A decent pan just lets you focus on not burning it for once.

paulperry26d ago

You ever see someone stir a roux so slow it was like watching paint dry? My buddy did that with a cheap pan and still ended up with a lumpy, burnt mess. It totally reminds me of what @val406 said about it looking like magic, because his sure didn't look like food. He finally got a solid pan and it was like night and day, he could actually relax.