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Question about cast-iron pots, black specks, and roux.
Posted on 2/26/17 at 10:29 pm
Posted on 2/26/17 at 10:29 pm
Had a bunch of leftover crawfish here in Dallas and decided to make an etouffee. Started to make my own roux which I've done a few dozen times and--on the first batch--noticed the dreaded black specks which means you burned your roux.
Was puzzled because I had on low heat and stirred evenly but did not want to take chances.
Washed out the cast-iron and started again.
Few minutes in noticed the same thing.
I then remembered I had a similar problem when doing some specks on it a few weeks ago (i.e. getting black specks on the fish).
I think something is wrong with the cast-iron and need to season it again. But in the meantime want to know if there is a way to tell if this second batch of roux is ruined. Does burnt roux have a burnt smell?
Was puzzled because I had on low heat and stirred evenly but did not want to take chances.
Washed out the cast-iron and started again.
Few minutes in noticed the same thing.
I then remembered I had a similar problem when doing some specks on it a few weeks ago (i.e. getting black specks on the fish).
I think something is wrong with the cast-iron and need to season it again. But in the meantime want to know if there is a way to tell if this second batch of roux is ruined. Does burnt roux have a burnt smell?
Posted on 2/26/17 at 10:55 pm to abitaman6363
quote:
something is wrong with the cast-iron and need to season it again
Posted on 2/26/17 at 10:59 pm to abitaman6363
quote:Yes. Anything burnt will have a burnt smell.
Does burnt roux have a burnt smell?
Posted on 2/26/17 at 11:12 pm to abitaman6363
Just to add another way, I did an oven all purpose flour roux that I baked in the oven today without oil that rocked. Once I was happy with the color I added enough chicken stock to make a paste and then added trinity.
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