We discussed this in another thread, but I have a very specific question, so I started a new thread. Hope that’s okay!
If I make a lot of white or blonde roux and refrigerate or freeze it, can I later bring some of it to room temp, then continue to cook it until I have a brown roux?
If I make a lot of white or blonde roux and refrigerate or freeze it, can I later bring some of it to room temp, then continue to cook it until I have a brown roux?