TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or two...

SOLUTION: How long will roux keep?

PROBLEM: Does anyone have any tips for roasting sweet potatoes? Since - seems to me - they cook and break down much faster than normal potatoes I skipped the parboiling stage and just stuck them (peeled) in the oven to roast for 45-60 minutes.However they still came out a somewhat soft and squidgy result. Roast for shorter time or some other methodology?I suppose I am looking for a crisp texture something like a normal roast potato but keeping the orange colour and distinctive sweet taste of the sweet potato itself.

SOLUTION: Tips for roasting sweet potato

PROBLEM: I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("melt in your mouth"). In the past, I've had eggplant turn tough and chewy when cooked. How can I make sure it turns out how I want?I don't typically salt my eggplant before cooking, because I don't find the taste to be unpleasantly bitter. Would that help?

SOLUTION:
How to prevent eggplant having a tough or rubbery texture