How to Cook a Goose : How to Make Roux From a Roast Goose
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I agree with mopalia - that was the dumbest demonstration I've ever seen - first the woman couldn't carve the goose and now she makes a roux WITHOUT a whisk. Puleeze!
LSteiger100 2 years ago
This is totally the wrong way to make a roux. The fat and the flour don't thicken; the foulr grains are suspended in the fat, so that they are dispersed well when you add the liquid. Use a whisk to incorporate the flour into the fat. It's foolish to make this take so long.
mopalia 2 years ago