You can start by grouping cases into patterns from the top I cook until it is a deep golden color For example, for l cases, you have three patterns
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Same color for the top corners, opposite color of top corners, and adjacent color
Each top pattern corresponds to at most 2 cases
For example, if the top corner pattern is the same. Yeah it's why i posted quotes around trust Tpb can still be great for older ebooks, tv shows, and films but anything recent seems to be sus Apps and games are definitely sketchy as hell and it seems like you can't trust latest tv shows and films as well
This is why i recommend other public trackers, or private trackers if you can get into them. I don't think roux is a method people go to until they experiment with a few other methods I personally went down some wild and crazy path before finally (i think) settling on roux as my method of choice I'm curious to know other peoples' stories
Why do they do roux, and.
The color you want depends on the recipe, to add to what others have covered so well Cooking time also effects thickening lower for the flour so, darker roux requires more to thicken the same volume of liquid to the same consistency as light roux About 2tbsp flour per cup of liquid in a blond roux makes my poultry gravies the consistency i prefer I go for the texture of wet sand when i'm.
1.6m subscribers in the piracy community ⚓ dedicated to the discussion of digital piracy, including ethical problems and… I’ve tried several times, mostly for macaroni dishes of some sort, and it’s just never right The consistency comes out okay, but the taste is always just off and i never know what i’m doing incorrectly
On a side note, i usually use non dairy products due to some dietary restrictions (not on the cheese, just with milks/creams)
Does anyone have any advice on how to get a roux just right. Personally, both the mbti and enneagram test was inaccurate I’m an intj with very developed te and i got 14% introverted, 61% intuitive, 11%… The roux method, a 3x3 speedcubing method invented by gilles roux
Capable of low movecounts and intuitive solutions I have to make a roux for my favorite broccoli cheese recipe, which always ends up a bit grainy I think the problem lies in my roux/base for the soup The recipe calls for 4 tablespoon of butter and 1/4 cup of flour
