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Thanks everyone for the replies Sorry to post and go off on couple day vacation. I don't get a chance to cook much, but when I do it is cajun food. I have been making a number of different recipes for a while now, and finally decided to try and make my version of a roux based gumbo that a...

Ok, so I am wondering how come my roux that is somewhere between the color of milk chocolate and dark chocolate, still tastes like flour? It is about equal parts flour and liquid. (a mixture of butter, oil, renderings) I had it on for probably an hour right around medium or a little less...