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okaugust

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Reviewed Chile Relleno

May 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Warning, the red sauce review below is very correct. Before you waste a lot of ingredients, you need to know to modify it. Flour and oil offset for a roux is about 1:1. Using 1/4 cup of oil means 1/4 cup of flour, not a teaspoon. By the time you've added enough flour to make a roux, when you add in the tomato ingredient it turns into a solid mass,"

Reviewed Chile Relleno

May 14, 2013 in Food Network Community Toolbox on FoodNetwork.com

Warning, the red sauce review below is very correct. Before you waste a lot of ingredients, you need to know to modify it. Flour and oil offset for a roux is about 1:1. Using 1/4 cup of oil means 1/4 cup of flour, not a teaspoon. By the time you've added enough flour to make a roux, when you add in the tomato ingredient it turns into a solid mass,"

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