re: #499 reine.de.tout

You have to keep stirring. I mean, you cannot leave it for one second. It might take 30 minutes. You have to stir stir stir continuously. Put a little more flour in stir stir stir. Do not stop. That’s the trick.

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