First, cook your roux at a slightly lower temperature Came across roux and thought it was nice Your pan is too hot
Roux
Second, if possible, warm your liquid up to a near simmer
This should get rid of the seizing that makes the flour burn so easily
Third, pour the liquid in steadily, whisking constantly to prevent clumping Do these things and your burning problem should go away. 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. Jenelle has a man already so the last thing she cares about is what anybody thinks of how she looks She got a permanent man, he isn't going anywhere (except hopefully maybe jail) so if anybody wants to get under her skin, the chin and the weight gain and the hair line ain't do shit
She cares about her husband
You wanna make jenelley sad, make sure she remembers dkd fucked people before. Rufus do kids still watch kim possible nowadays If yes, probably stay away from that name I immediately associate that name with the naked mole rat from that show
But yeah, rory is better than roux 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.
Truewell roux mixed with cold water won’t do anything.not sure why people would do this The fat needs to melt so that the flour blends and incorporates I think when people say the liquid has to be cold they are referring to a slurry Flour and oil and not flour cooked with butter
Alternatively you need hot liquid to use cornstarch and/or arrowroot with water And emulsify is the wrong. The roux method, a 3x3 speedcubing method invented by gilles roux Capable of low movecounts and intuitive solutions
I have always added a hot liquid to a hot roux when thickening to (seemingly) no ill effects
This was until a friend with significantly more culinary experience told me that the two need to be at opposite temperatures A few google results later, i still don't know why So what's the reasoning behind the opposite temperature thing? Having a boy in february and trying to find a short, sweet name for him
