Why do you cook the roux for only a short time?
Please provide me with more context! I need to know what roux you're referring to before I can tell you why it's cooked for a short time.
For example, are you asking about:
* A roux for gumbo?
* A roux for gravy?
* A roux for béchamel sauce?
Once you give me more information, I can explain the reason for the short cooking time!
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