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Started By
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Who heats their stock before adding it to their Gumbo?
Posted on 10/18/12 at 2:57 pm
Posted on 10/18/12 at 2:57 pm
Is it important? Will it guarantee that the roux and the stock will come together?
8
Posted on 10/18/12 at 2:59 pm to LSUDav7
Hot Roux, cold stock
Cold Roux, Hot Stock
What I was taught in culinary school
Cold Roux, Hot Stock
What I was taught in culinary school
Posted on 10/18/12 at 3:02 pm to LSUDav7
I see this question asked quite often. Am I the only person who doesn't pay attention to the relative temps of the roux/stock and who's never had an issue with them coming together?
Posted on 10/18/12 at 3:06 pm to LSUDav7
I had a stock near boiling point last weekend before I added it to the roux.
It helps as far as I'm concerned.
It helps as far as I'm concerned.
Posted on 10/18/12 at 3:07 pm to LSUDav7
I add hot roux to warm/hot stock all the time and have never had a separation problem. 
This post was edited on 10/18/12 at 3:07 pm
Posted on 10/18/12 at 4:01 pm to LSUDav7
My stock is usually simmering when I add the roux. I simmer my vegetables in my roux before I add it to the stock. It's not "hot" when I add, but it's certainly warm. It's never as hot as the stock is, though. I add by cooking spoonfuls, stirring after each addition. Never had a problem.
Posted on 10/18/12 at 4:07 pm to LSUDav7
warm stock is gonna break your roux
Posted on 10/18/12 at 4:45 pm to LSUDav7
Hot Stock + Hot Roux = Winning
Posted on 10/18/12 at 9:09 pm to LSUDav7
quote:
Will it guarantee that the roux and the stock will come together?
I've always made the stock the night before and left it on the stove to cool to room temp whilst I slept and added at room temp. Then again, I stopped using oil rouxs years ago and switched to a dry roux.
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