home Forums Problems or Issues Creole cooking with roux

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    Many Creole recipes begin with making a roux – not only for thickening – but also for flavor. I see that most pressure cooker recipes call for thickening with a slurry AFTER the contents in the pot are cooked. Does anyone on this forum have experience with using a roux in the pressure cooker?


    Yes. It causes big problems. There is a reason most recipes say to add it AFTER pressure cooking.

    Further, if you read top chefs like Heston Blumenthal, you will find they advise AGAINST using a roux as it REDUCES flavour.

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