Not that I make roux myself, but I when I was pressed into servitude stirring them for my father, it was always with a spatula. I can't imagine doing it otherwise.
Yes, it's terribly simple. The good guys are always stalwart and true, the bad guys are easily distinguished by their pointy horns or black hats, and, uh, we always defeat them and save the day. No one ever dies, and everybody lives happily ever after.
Giles ,'Conversations with Dead People'
Natter 69: Practically names itself.
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.
Dana - Feb 29, 2012 6:42:20 pm PST #24525 of 30001
I'm terrifically busy with my ennui.
Atropa - Feb 29, 2012 6:42:44 pm PST #24526 of 30001
The artist formerly associated with cupcakes.
Wait, if people don't make a roux, how do you make mac and cheese?
Previously, buy putting the super-amazingly-delicious frozen mac and cheese from Beecher's in the oven. I haven't had any mac and cheese since going GF.
That's the other problem with having to go GF: I know how to cook (and am competent at it), I just don't find it super-fun to do. I'm lazy.
beth b - Feb 29, 2012 6:44:28 pm PST #24527 of 30001
oh joy! Oh Rapture ! I have a brain!
I make my mac and cheese with a bechemel sauce ditto broccoli cheddar cheese soup
Conseula - send you resume to Erin - when the job description comes out, have her update it - send it back to you and then you can do the rest.
You don't have to have her do anything if it isn't needed , but you will have a back up plan.
I like having a Plan B
Jessica - Feb 29, 2012 6:46:39 pm PST #24528 of 30001
And then Ortus came and said "It's Ortin' time" and they all Orted off into the sunset
(The foodie pedant in me also needs to point out that the kind of roux you make for gumbo is very different than the kind you make for, say, a bechamel, and that the flavor of the cooked flour is pretty key. If all you need is thickening, there are a thousand other options out there. But for gumbo, the roux is more than just starch.)
-t - Feb 29, 2012 6:49:22 pm PST #24529 of 30001
I am a woman of various inclinations and only some of the time are they to burn everything down in frustration
Ooh, that's a kitchen gadget I don't have. I might need one of those. How many whisks is too many?
Kat - Feb 29, 2012 6:52:24 pm PST #24530 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
Jessica, isn't the difference between a gumbo roux and roux-turned-bechamel-turned-mornay really just the amount of time it is cooked and how dark it gets? So, the type of flour would be secondary to the amount of time. I do think you could use something other than wheat.
shrift - Feb 29, 2012 6:56:31 pm PST #24531 of 30001
"You can't put a price on the joy of not giving a shit." -Zenkitty
My dinner was dal, jasmine rice, and garlic naan.
§ ita § - Feb 29, 2012 7:02:42 pm PST #24532 of 30001
Well not canonically, no, but this is transformative fiction.
My dinner was a potato chip dipped in spinach artichoke sauce (I still maintain I don't know what artichokes taste like, other than the stuff that goes between food), a roll, and half a decent Grey Goose gimlet straight up (not as good as Rocksugar--we spent some time rhapsodising about that restaurant, and apparently I might try working a connection next time I go. Watch me fail spectacularly),
And now, juice.
Lee - Feb 29, 2012 7:03:29 pm PST #24533 of 30001
The feeling you get when your brain finally lets your heart get in its pants.
Reporting in--today was awesome. Juliana and I had a mani/pedi, then we got dressed up and went to city hall for the license, then we had a ceremony, and then we had an awesome meal and lots of booze. Juliana and Martin have awesome friends, and they all laughed at the Princess bride part of the ceremony.
Kat - Feb 29, 2012 7:16:03 pm PST #24534 of 30001
"I keep to a strict diet of ill-advised enthusiasm and heartfelt regret." Leigh Bardugo
YAY, Lee! The pic on FB that I saw was adorable.