On 3/27/2011 9:10 AM, l, not -l wrote:
> On 26-Mar-2011, > wrote:
>
>> Doing the above in a microwave accomplishes the same thing. The advantage
>> is
>> that microwave heat is distributed more equally throughout the flour fat
>> mixture. The fat-flour isn't cooked just on the bottom of the pan, as it
>> will be, even in the oven. The major advantage is that I walk away from it
>>
>> for 3.5 minutes, return, and I have a good roux.
>>
>> Kent
>
> I doubt microwave heat is distributed more equally than oven heat in this
> application.
>
> The speed of microwave roux is, in my opinion, its most serious problem.
> Roux notoriously moves from one "color" to another very quickly; doing so at
> 10 times the speed of oven/stove-top method is a serious issue. While it
> may be fine for the roux "colors" you use, many of us prefer better control
> of the final "color".

Exactly. I take my time with my roux. One recipe I have calls for the
roux to be the color of peanut butter. I keep a jar of peanut butter
nearby just to match the color. Prolly a little anal of me <vbg>

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