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Roux Separating from Stock
Posted on 9/27/16 at 7:16 pm
Posted on 9/27/16 at 7:16 pm
The last time I made gumbo my roux separated after I slowly incorporated the stock. Some of it rejoined after simmering for a couple of hours, but there was still noticeable separation when finished.
I loosely follow John Folse's chicken and sausage gumbo recipe which calls for a roux made from 1 cup oil to 1.5 cups flour. Any tips to prevent this from happening again?
Also, the recipe calls for 3 quarts of stock but I made my own and didn't make quite enough, so I just added some extra stock I had in the fridge and not sure if it added up to exactly 3 quarts in the end. Don't know if that makes a difference.
Thanks in advance for any help
I loosely follow John Folse's chicken and sausage gumbo recipe which calls for a roux made from 1 cup oil to 1.5 cups flour. Any tips to prevent this from happening again?
Also, the recipe calls for 3 quarts of stock but I made my own and didn't make quite enough, so I just added some extra stock I had in the fridge and not sure if it added up to exactly 3 quarts in the end. Don't know if that makes a difference.
Thanks in advance for any help
6
Posted on 9/27/16 at 7:20 pm to Doc John
quote:
I just added some extra stock I had in the fridge
This is likely your problem. The stock needs to be at least warm/room temp if not hot. And you need to incorporate in smaller amounts, stirring. Dumping a large amount of refrigerated stock is going to cool everything down too much.
This post was edited on 9/27/16 at 7:23 pm
Posted on 9/27/16 at 7:21 pm to Doc John
I just add mine in a little at a time and make sure to incorporate it slowly. Also, warm up the stock before you add it.
Posted on 9/27/16 at 7:21 pm to Doc John
I add roux to stock. Warm roux to simmering stock, slowly. Stir to incorporate in between additions. Doesn't separate. You can add the stock to the roux, as well.
Posted on 9/27/16 at 7:32 pm to Doc John
Follow the advice already given, but if it ever separates on you again, bring it to a boil and whisk like hell and it will reincorporate
Posted on 9/27/16 at 7:37 pm to Tigerpaw123
Thanks for all the answers.
Yeah the stock I made myself was probably room temperature when I added it and then the little extra stock I added was straight from the fridge, so that was probably it. Could also slow down the incorporation even more.
I thought about bringing it to a boil and whisking the hell out of it, but I was already tired of whisking the roux and this was happening just as the LSU/Auburn game was starting. Very glad I got to watch that performance haha
I think next time I'll try what Gris suggested, slowly stir my roux into a simmering stock.
Yeah the stock I made myself was probably room temperature when I added it and then the little extra stock I added was straight from the fridge, so that was probably it. Could also slow down the incorporation even more.
I thought about bringing it to a boil and whisking the hell out of it, but I was already tired of whisking the roux and this was happening just as the LSU/Auburn game was starting. Very glad I got to watch that performance haha
I think next time I'll try what Gris suggested, slowly stir my roux into a simmering stock.
Posted on 9/27/16 at 7:46 pm to Gris Gris
quote:
add roux to stock.
Yea me too
Posted on 9/27/16 at 8:18 pm to Gris Gris
quote:
I add roux to stock. Warm roux to simmering stock, slowly. Stir to incorporate in between additions. Doesn't separate. You can add the stock to the roux, as well.
Listen to Gris. She knows what she's doing. This is my method as well.
Posted on 9/27/16 at 10:01 pm to TigerstuckinMS
quote:
Listen to Gris
quote:
She
I had it in my head that Gris Gris had an outie.
Posted on 9/28/16 at 5:16 am to Doc John
Cold stock was the problem. It made the oil conglomerate.
Posted on 9/28/16 at 5:45 am to Doc John
While you slowly incorporate them grab a whisk and whisk it. It'll help it combine faster.
I've had that happen before a couple times. I've added ice cold stock to hot roux and had it combine just fine though.
If nothing works to combine it just pour the separated mixture little by little into a blender and blend it. Did it once and it worked.
I've had that happen before a couple times. I've added ice cold stock to hot roux and had it combine just fine though.
If nothing works to combine it just pour the separated mixture little by little into a blender and blend it. Did it once and it worked.
Posted on 9/28/16 at 8:45 am to Jack Daniel
quote:
Cold stock was the problem. It made the oil conglomerate.
I'm not so sure.
I took the wrong stock out of the freezer when making gumbo one time. When it was time to add the stock, I was stuck with frozen chicken stock in the box.
I literally cut the box away from a frozen cube of chicken stock and put the cube right in the roux. No problem at all with roux separating from the stock. In fact, I've never had that problem.
Possibly because I use less oil than flour and have a thicker roux?
Posted on 9/28/16 at 12:57 pm to BayouBlitz
I have a different theory. I've had the same problem several times and I don't think it matters about the temp of the roux or stock.
Was your roux really dark?
I love a really dark roux and that's when I have problems with separation. I never had a problem with a lighter brown roux. I think the darker roux may actually be burned and that is why it is not coming together. That's my theory anyway as nothing else makes sense.
Was your roux really dark?
I love a really dark roux and that's when I have problems with separation. I never had a problem with a lighter brown roux. I think the darker roux may actually be burned and that is why it is not coming together. That's my theory anyway as nothing else makes sense.
Posted on 9/28/16 at 1:08 pm to tewino
quote:
Was your roux really dark?
I do like a dark roux, but not almost black. Maybe a shade darker than a Hershey's bar.
But I also think that temperature of roux and stock aren't the reason.
Do you use homemade stock? I almost always use store bought. I wonder if a larger fat content of home-made stock comes into effect.
We need ALton Brown to weigh in on this one.
Posted on 9/28/16 at 1:20 pm to BayouBlitz
quote:
Do you use homemade stock? I almost always use store bought. I wonder if a larger fat content of home-made stock comes into effect.
I use homemade stock but I can't see how that would matter. My theory is that your roux is burned despite you stirring and not seeing any black specs or any of the other things indicating 'burned'.
Posted on 9/28/16 at 2:10 pm to Gris Gris
quote:
I add roux to stock. Warm roux to simmering stock, slowly. Stir to incorporate in between additions. Doesn't separate. You can add the stock to the roux, as well.
I do stock to roux and never have issues. I do it a small amount at a time, whisking until combined each time. It starts off as thick mud and eventually smooths out to a gravy. At that point I mix as I slowly pour remaining stock into pot
Posted on 9/28/16 at 2:35 pm to Midget Death Squad
quote:
I do stock to roux and never have issues. I do it a small amount at a time, whisking until combined each time. It starts off as thick mud and eventually smooths out to a gravy. At that point I mix as I slowly pour remaining stock into pot
You can do it either way. I'm usually making a 5 gallon pot of gumbo, at least. I cook the roux in a large cast iron skillet to which the trinity is added to saute before adding it to the stock. I can't fit all the stock into my cast iron. That's why I add roux to stock rather than the reverse.
I make a very dark roux and haven't had it separate, so I don't know about that affecting the incorporation of the roux to the stock. If your roux is burned, you should know it.
Yes, Don, I am woman.
Posted on 9/28/16 at 2:50 pm to Gris Gris
I honestly don't know why these guys don't know you're a girl, GG. It ain't that hard...
...
...
Posted on 9/28/16 at 3:32 pm to tewino
quote:
My theory is that your roux is burned despite you stirring and not seeing any black specs or any of the other things indicating 'burned'
2 things tell me when a roux is burned:
1) smell
2) taste
On the few occasions that I burned the roux, I ditched it and started over. I have also done many blonde rouxs for etouffee and never had any issues.
I'm just trying to help. I haven't burned a roux in years and I never have roux separating from stock.
Posted on 9/28/16 at 3:36 pm to OTIS2
quote:
I honestly don't know why these guys don't know you're a girl, GG. It ain't that hard...
I would have thought it was obvious. They only outies I have are bosoms.
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