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re: Argh - screwed up my gumbo again, please help
Posted on 1/10/10 at 9:31 am to Melleaux Tiger
Posted on 1/10/10 at 9:31 am to Melleaux Tiger
I use 25% more flour than oil. A darker roux has less thickening power, hence the additional flour.
Adding hot water or stock to a hot roux can cause separation. I add just enough liquid to the roux until it is completely blended. Then I add the rest of the liquid.
Adding hot water or stock to a hot roux can cause separation. I add just enough liquid to the roux until it is completely blended. Then I add the rest of the liquid.
This post was edited on 1/10/10 at 9:48 am
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