The idea of making a roux in a microwave seems to go utterly against the order of the universe, and yet I can see how and why it works. Am I right to say there's little to no risk of actually burning it? Can you make a lighter roux by microwaving for less time?
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
no subject
Date: 2009-01-29 02:19 am (UTC)