Come visit me, Jen! I will put it on your plate!
Re: roux. I need to do it in a pan that's not a cast iron pan, because I can't monitor the subtleties of the roux color and end up pulling it early. Oh! Roux wars: whisk or wooden spoon?
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Come visit me, Jen! I will put it on your plate!
Re: roux. I need to do it in a pan that's not a cast iron pan, because I can't monitor the subtleties of the roux color and end up pulling it early. Oh! Roux wars: whisk or wooden spoon?
Dana, no but I'm gonna!
Vortex, with buttermilk and shredded sharp cheese? And then baked?
Wooden spoon! Charismatic wooden spoon, even.
Nora, I use either, depending on what's clean. The whisk does work an iota better with less gloppy sticking. I end up making the roux in le creuset pot which is easier to see because of the white enamel.
That is exactly what I use, Kat, my Le Crueset Dutch oven. Which is why I use a wooden spoon, so I don't scratch up the enamel. Very prissy of me, I know.
Come visit me, Jen! I will put it on your plate!
Woo! The company would be the best part of that, of course, but I would eat. Oh, but how I would eat!
Now I'm retroactively sad about my dinner. PB&J and some (admittedly yummy) lentils.
Silicon whisks!
My roux-stirring technique is almost all scraping across the bottom of the pan, which I don't think I could do effectively with a whisk. I use a wooden spatula like thing, now that I think about it.
Which pan depends on what I'm making, but my usual pan for most things is my 10 inch cast iron skillet. And as for whisk or spoon, I'm like Kat, it depends on what's clean.