Took me 6 months to figure out my roux was the problem every damn time

I kept burning my gumbo base every single Friday service, blamed the pots, the heat, even the roux itself before I timed myself with a stopwatch in Nashville last month. Turns out I was walking away for 40 seconds too long while the flour toasted, and that was enough to turn the whole batch bitter and muddy. Has anyone else spent way too long chasing the wrong fix when the answer was just patience and a timer?

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1 Comment

hayden_rodriguez1mo ago

Bro you're acting like 40 seconds is some deep life lesson when it's just cooking pasta.