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el_benhameen
11 days ago
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My Father's Instant Mashed Potatoes
Not a bad way to thicken a soup, either. I prefer it to using cornstarch (a roux still has the best flavor and consistency in my opinion, though).
CoastalCoder
11 days ago
[–]
One of my favorite kitchen hacks is to make batches of roux and then freeze it. I break off chunks when and as needed.
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