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bjbjBrBr Jan: We're making a peanut butter roux back here. And all a peanut butter roux
is is equal parts of flour and oil. And you can use any kind of oil you want, as long
as you keep the temperature low. This is used as a flavoring and as a thickening agent in
soups and stews and sauces. You probably have had it, if you've had etouffee, or gumbo,
or a German brown sauce. Now, all I've done is cook this -- I don't know, I'd say about
15 minutes, now. And come here and look. This is what you want to watch for. I've got a
cast iron skillet, and I've got a wooden spoon so I don't break the seasoning on my skillet.
And you see -- you have to watch carefully -- are you seeing the tracking? That's what
you want to start happening. But this is also why you don't stop stirring a roux. If you
stop stirring and it scorches, you're done. There's no way to fix it, and you have to
start over. This is also known in Louisiana as a two beer roux. That means it takes about
the amount of time to cook as it does to drink two beers. And I've had -- God, I'm behind!
I've had one quarter of one! But you do, you cook a peanut butter roux until it's the same
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