No! A dark roux is a slow toasted roux. It is very risky as it takes 45 minutes to an hour to get just right and if you burn it then you have wasted your time. The flavor is supposed to be nutty, NOT burnt.
A lot of people do not take the time to slow cook a dark roux, so they just burn it and say it is on purpose. Again…No. That shit is foul and any self respecting gumbo aficionado will immediately chuck that mess in the trash. Preferably slowly while maintaining eye contact with the “cook”.
Meanwhile, many chefs would consider Cajun style black roux to be burnt dark roux.
No! A dark roux is a slow toasted roux. It is very risky as it takes 45 minutes to an hour to get just right and if you burn it then you have wasted your time. The flavor is supposed to be nutty, NOT burnt.
A lot of people do not take the time to slow cook a dark roux, so they just burn it and say it is on purpose. Again…No. That shit is foul and any self respecting gumbo aficionado will immediately chuck that mess in the trash. Preferably slowly while maintaining eye contact with the “cook”.
And a drink on hand, having gone to the bathroom prior to starting.
This is the way.
Yeah I’ve had my mom several times go “nope that’s not dark enough”. There’s a wide line between having the right darkness and not burning it
I’ve taken mine to a dark chocolate a number of times, but no further. Feels like skimming the line near disaster.
Why bother when you can just add some chocolate instead?
You! Are a mad man!
One step further and you can use it change the oil in your car.
I mean, it is. And there’s nothing wrong with that. The dark flavor is perfectly necessary. It’s liquid smoke, but better.
It means that Gul Dukat is not cursing but blessing Sisko. The facial expression works both ways.