Help! Cooking on Gas
Ok - I need help from anyone who has been cooking on gas for more than ninety minutes. I just made a simple soup (fresh sweet corn with canned crab in a seafood/paprika broth). I burned the roux WHILE watching it. How do I get the knack for this?? My oven also cooked my salami/croissant rolls in about half the time they should have. Any thoughts? (to make this easy soup accesory: open one can of croissants, roll each one with three thin slices of hard salami or pepperoni and bake as directed) Here's approximately how you make the soup: Melt 1/2 stick butter in sauce pan, whisk in 1/4 cup flour. Brown until just nutty smelling and a light toast color. (or darker brown if you want to do it EXACTELY as I did today) Stir in about 2 teaspoons paprika, and a teaspoon of seafood (or chicken) soup base. Add 2 cups water and stir while it comes to a boil. Add some herbs. I forget which ones. It's more about green flakes looking good than taste - the main flavor is paprika, crab and sher...