1:59:20Isn't that about milk-chocolate looking roux? :chocolate_bar:
1:59:21Wrists haven't cracked once, I'm shocked:face-green-smiling:
1:59:25Kani idol~:_shiinaOuch::_shiinaWant::_shiinaDoro:
1:59:28we've entered chocolate territory
1:59:32i can't imagine my lazy ass stirring so long
1:59:36:_shiinaLmao::_shiinaLmao::_shiinaLmao:
1:59:38How long are stirring the roux?
1:59:41no, dark roux lose their thickness
1:59:41roux looks good to me dont do anything else
1:59:44It's fine! Roux loosens when it gets dark
1:59:44It has been a bit over 45 mins
1:59:45it needs to smell slightly toasted
1:59:46you're adding water to it later so it's ok
1:59:47Eh, the starch will thicken up with water.
1:59:48ehhh, it's probably fine. we're not making dough
1:59:56that is a silky looking roux
1:59:58it will be when you sweat the veggies
1:59:59have a good night Shiina! bye chat
2:00:03show the viscosity on back of a spoon
2:00:06i assumed more you cook more thick, but apparently google say dark roux is least thick
2:00:08dark roux gets less thick the more it goes, thats why there's okra in the recipe
2:00:16As someone from NOLA, I make my gumbo with a blonde roux, tomatoes, and a mixture of sausage, pork, shrimp, and crab. Sometimes a touch of honey too.