That is nice dark roux, do you use high heat and keep on stirring or low and let it go?
I've recently used almond flour and find it is dark and nutty very quickly!
OK! I made Gumbo with almond flour and it was GOOD!
BTW - almond flour has about a quarter of the carbs of white flour.
I substituted the almond flour in the roux and found that it cooks to a nice brown nutty roux much faster than white flour.
Then added trinity, some garlic, pre-browned...
Anyone else trying to reduce their ass print!
I've tried before but - NO bread, rice, pasta! Cripes.
Well now my wife found some zero carb pasta named - Pasta Zero (I think), it comes in a bag from refrigerated food section.
There is also flat bread made from flax and stuff that isn't so...
Hi. I've been lurking here off and on for years, but now gonna be legal!
I live in Massachusetts for 8 months and Green Acres Florida for 4.
I'm now going to look for gator recipes!
Thanks
Don