On 22 Oct 2016 14:21:03 GMT, notbob > wrote:

>On 2016-10-22, l not -l > wrote:
>
>> Since you have to bring it to a boil for the roux to thicken the milk, the
>> only reason to add it off heat is it smells bad and is hard to cleanup if
>> you spill/splash milk on the burner.
>
>Yes, you, Lecretia, and Dory, are all correct. The only thing I can
>add is a cheater trick. Nuke yer milk to at least warm before adding
>it to the roux.
>
>I no longer do it (warm the liquid), as judicious immediate whisking
>is enough, but when I first began serious cooking (cooking school),
>our chef taught us to heat any liquid before adding to roux.
>
>Zero lumps! I gar-own-tee!!
>
>nb

Yes, good tip for starters - wish he was still around