[BucEyedPea]

Originally Posted by Fried Meat Ball!

Easy way to make a brick roux without standing over the stove for an hour... http://www.foodnetwork.com/recipes/a...bo-recipe.html'

Also keep in mind the darker the roux, the less thickening power it has.

I started on the stove for twenty minutes and then put mine in the oven in my Le Crueset for 45 minutes.

I never read that about the roux being darker the less thickening power. I read you want the roux a rich dark reddish brown.