Originally Posted by Jeff_O
Is a roux cooked at a higher temp?

Actually, if what I want is to carbolyze it more fully, that's easy. An hour in the oven at, I think, 240 degrees prior to making butter from it. I'm not sure I do want that though. The way they are now is working pretty well, and the point isn't to get blotto, anyway. But I'm using 2 ounces of chopped flower to make a pound of butter... think on that a minute... it should be POTENT.

(Side note to those who care: chopping up 2 oz of Oregon's finest is an incredibly fragrant experience! Considering that on the old black market, that'd be $400 worth, you can see why this wasn't really a "thing" prior to legalization, at least it sure wasn't for me. Highly inefficient. )

I'm poised and ready to buy brass as soon as they have the next batch available, trust me. smile


I wasn't intending to have a serious discourse on pot brownies..but being a tolerant man I am willing to share cooking techniques (in general). I don't know if a roux is going to get hotter than a caramel, just that you don't want to burn it.


Liberalism; The impossible yet accepted notion that it is entirely possible to pick up a turd by the clean end.