notbob wrote:
>
> I can't imagine anyone spending 15-45 mins making a simple roux. My
> technique calls for a copper bottomed SS pan and a hi-temp silicon
> spatula. I crank the heat right up under the smoking point and keep
> that roux a-movin'. I can get a fudgesicle brown roux in about eight
> minutes.
>
That's livin' on the edge! For most people, though, the risk of
scorching at that high heat offsets the time savings. Safer to
moderate the heat a bit and spend more time stirring. -aem