>>40527802>>40527838Not /ck/ but have cooked plenty of roux for me and my folks since i cook alot of sauce based shit.
I have no idea how she got a pasty glob of something from a whole stick of butter, but for a proper roux, you have to barely melt usually a few tablespoons of butter, dump in equal parts flour and cook it for about 1 minute unless you want brown roux, which, as you can imagine, is for fucking different purposes and isn't that pasty either. Usually roux is super liquidy and meant to thicken shit later and that shit legit looked like a shit colored churro batter
Also, I have zero clue if apple juice is common in Japanese curry, but OH BOY, that does NOT sound good, especially since the one they used is probably just fucking mott's or generic store brand with massive amounts of sugar and artificial flavors. Adding, They didn't really do much with the carrots and potatoes, where usually you at least cook them till soft, separate from the proper curry, sometimes barring potato? but for the size of pan and about of... "Sauce" they made, they must've let that cook for a really long time, but it's hard to fuck up vegetables in general so idk desu.
I can't tell you if it's well made, but i can tell you she definitely fucked up the roux, and that flavor-wise, it cannot be anything more than a mess just due to the apple juice and onions sauce and honey mix
