On 3/26/2011 3:37 PM, Kent wrote:
> I've been making roux routinely in the following fashion for several years.
>
> 4 TB all purposes flour or whatever you want
>
> 4 TB extra virgin olive oil - same as flour
>
> Place into small pyrex bowl with steep sizes, 2.5" by 2.5" or so. In 1000
> watt microwave cook 3 1/2 minutes at #3 power level. It's VERY important to
> cook at a low power level. Oil absorbs microwave energy more than other
> ingredients.
>
> Remove: The roux will be light brown and drier than what you'd expect. The
> flour will be cooked, and that's what you want. If you want a brown roux mix
> it up, put it back and repeat. One cooking is fine for any white sauce, or


To my thinking if you are gonna nuke your roux, you might as well buy it
in a jar in the supermarket.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.