[Sca-cooks] Roux vs. Gravy recipes

[Lawrence Bayne]

By any definition; number two would be a slurry. Your
simply using the pan drippings as flavoring.
BB
YIS
Lothar
> 
> Now, I know that number one is a roux, and number
> three is not, but I'm not
> sure whether or not number two is a roux, given
> Master A's definition.


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