I will go darker then cause I barely taste the roux when it's around caramel color.
What’s the proper color when you stop it? And do you aim for a cup of it or more?
Ok. I just recently made a batch with bacon grease but didn't use enough flour. Then tried to fix it with a new batch out roux with butter later. But if I remember correctly, all of my stuff just taste like vegetable stew in the end and not enough of the smokey flavor.
@bayoubabylon.bsky.social Tell me your roux recipe. What kind of fat do you use?
I recently been watching roadside attractions youtube channels which focused on dark rides. This place was only 20 mins from me. Been meaning to go here for a while. www.laffinthedark.com/articles/can...
It's in a theme park called Canobie Lake in New Hampshire!
If you see this, post a vampire
I bet you that's super gross and uncooked.