Roux is basically a sauce, so I thought this forum to be appropriate.
I’ve made roux in a microwave, but it was literally decades ago, when microwaves topped out at 600 to 800 watts. It was grainy, and a PITA, believe it or not! And I followed Barbara Kafka’s instructions to the letter. (I wish she, or someone else, would update her microwave book to reflect improvements in the microwave.)
Have any of you been successful making roux in a modern microwave? A dark roux for gumbo?
I’ve made roux in a microwave, but it was literally decades ago, when microwaves topped out at 600 to 800 watts. It was grainy, and a PITA, believe it or not! And I followed Barbara Kafka’s instructions to the letter. (I wish she, or someone else, would update her microwave book to reflect improvements in the microwave.)
Have any of you been successful making roux in a modern microwave? A dark roux for gumbo?