I made a roux yesterday. We were fixing a vegetable and pasta casserole and I thought a cheese roux would be wonderful to add. I didn't use a recipe because I think I have a natural cooking talent and for some things I don't need directions.
Later my husband said that he thought the roux was too thick. I told him that I thought he liked thick gravy. My husband and that, "Yes", he likes thick gravy, "but you should be able to shake it off of the spoon".
I said, "MY, YOU'RE A BRAVE MAN. That comment could spark an eruption. All I can say is that it can be remedied with more liquid and it sure is a good thing that I am in a good mood today." We laughed and everything turned out to make a fine recipe with only adding more liquid to the roux. Otherwise it could have been a recipe for disaster if we couldn't shake the casserole off of the spoon.
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