re: #509 iceweasel

That’s what I thought my problem is. I’m too lazy and a proper roux does take constant stirring. I swear I’ve turned away from one, that was going great, for like 40 seconds and it’s all over. 20 seconds if it’s already darkening.

Whisk forever or is a wooden spoon ok when you get to the cooking stage? Sorry if this is a very obvious question

Excuse me while I double post on folks…4 horus of sleep and a hangover will do that.

I can’t compete with the French, but I’ve used a wooden spoon, metal spatula and a fork, but a whisk works best. You just need to find that pan temp that let’s it cook just right. If you have an electric stove (like me) it makes it harder. Gas rules. My grandmother cook over wood. She was a fucking champ at country cooking and her gravy make the squirrel, um palatable. Shotgun shells, not so much.