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Took me 8 months to figure out why my roux kept burning
Honestly, I was stuck for over half a year trying to get a dark roux right for gumbo. I'd stir constantly for 30 minutes and it would still scorch on me every single time. Turned out my gas burner wasn't level, so the oil pooled to one side and got too hot. Checked it with a $5 level from Ace Hardware and fixed it in 5 minutes. Now I can get a perfect dark roux in about 25 minutes without any burnt spots. Has anyone else found a weird kitchen gear issue that messed with your cooking for way too long?
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cole3569d ago
@bennett.vera acting like it's just a skill issue but I heard a pro chef on a podcast say most home cooks blame themselves when it's actually their equipment. That burner being off level was a real pain. I spent months thinking I just couldn't stir fast enough or something. Once I got that level checked everything clicked. You'd be surprised how many kitchens have this problem without people noticing. Not saying practice isn't part of it but a broken tool can make you think you're worse than you are.
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