Quote:
Originally Posted by revrandy
Ferd...
ROUX Made!! Pot Simmering Now.... What should the consistancy be???
Added Pured Veggies... Meats; Sausage... Chicken... Roux... really cool response when Roux was added!!
Tastes Great!!!! But what should the Consistancy be?// Thick... or Thinned??
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I always go with thick some like it thinner but at the very least, it should coat the back of a spoon. we arent talking pudding here but not soup either.