Dry Roux

1. 1

   Make sure your skillet and your stirrer are very dry.

2. 2

   Put as much flower in the skillet as you want to turn into roux.

3. 3

   Keep in mind two factors.

4. 4

   Head room is needed because you have to stir it.

5. 5

   Also, if you do too much it will take all day.

6. 6

   I only do about 1/4 inch deep in a 6 inch skillet.

7. 7

   No preheat needed, just slap it in your toaster and set it on 400F Bake.

8. 8

   Make sure that the top and bottom burners are going.

9. 9

   Oven thermometers are good since some toasters may get too hot.

10. 10

    When the flower starts to tan, stir it up then thereafter every 15-20 minutes depending on how gutsy you are.

11. 11

    Use a long handled implement so you don't get burned.

12. 12

    Toast it until it is the color of chocolate.

13. 13

    The darker the roux, the richer the flavor!

No additional tips available.