"Janet Wilder" > wrote in message
b.com...
> 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>
>
> --
I'm curious. What dishes need dark roux?