"l, not -l" > wrote in message
b.com...
>
> On 26-Mar-2011, "Kent" > 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".
> --
>
You can control the speed. As I've said fat takes up microwave energy more
and more uniformly than other food ingredients. You have to play with your
microwave and make the roux take as long as you want to get the degree of
brown you want.

One important point: you must use more oil than is usually used. What you
put into the microwave should be oilier than what you start with on top of
the stove. After 3.33 minutes it will be the consistency you want.

Kent