Why did I spend 12 years fighting with roux when a whisk and patience did the trick

I used to burn through batches of roux every week at the diner in Cleveland. Too high heat, walking away for a second, or just rushing it because the line was dying. Switched to a nonstick pan and a flat whisk about 4 months ago, now I do it on medium low and stir at a steady pace instead of babysitting like a maniac. Any other line cooks out there have that one basic technique you ignored forever then finally gave in and it just clicked? What was yours?

1 comments

1 Comment

noahw537d ago

Did you ever try just walking away from the damn thing for a minute? I hit that same wall with caramelizing onions, swore it needed constant babysitting, but letting it sit in a heavy pan on low heat for five minutes at a time changed everything. Now I just check on it between prepping other stuff instead of hovering like a hawk.