28 Sep 2006
Comment: It's very simple-there are two
different ways that it can be done and yield the same
One is to slowly cook the flour in the fat until the
whole thing turns a golden brown. The second way
is to use a pan with very low heat on the naked flour
until it urns golden. (the nervous cook can use a
pan in a 350 degree oven with the same result.).
Frequent scraping and stirring is required no matter how
you brown the flour. No matter the way it is
prepared, einbrenn does not thicken
as much as a white roux.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, 28 Sep 2006]