On Sun, 27 Mar 2011 13:49:55 -0700 (PDT), Kalmia
> wrote:

>On Mar 26, 4:37*pm, "Kent" > wrote:

>>
>> I haven't seen this in a cookbook. I keep roux in the refrigerator all the
>> time, ready to use anytime. You end up with a much nicer smoother sauce.
>>
>> Kent
>
>If this is anything like using a mike to melt chocolate - forget it.
>I'll stick to the old method.

You don't melt chocolate in the microwave? What do you use, a double
boiler? I'd have a microwave around if all it did was melt chocolate.

Boron