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re: Gumbo with small brown clumps.
Posted on 1/7/12 at 10:34 pm to skidmark
Posted on 1/7/12 at 10:34 pm to skidmark
I've never had that happen. My stock is always simmering when I add the roux by spoonfuls to it, stirring each time. My roux is usually hot or at least pretty warm, as well, because I start adding it as soon I've finished simmering the vegetables in the roux.
Some folks say add cool roux to hot stock. I've never concerned myself with the roux temp. I just add it slowly to the stock and stir well between each addition.
Some folks say add cool roux to hot stock. I've never concerned myself with the roux temp. I just add it slowly to the stock and stir well between each addition.
Posted on 1/8/12 at 10:33 am to Gris Gris
quote:
Some folks say add cool roux to hot stock. I've never concerned myself with the roux temp. I just add it slowly to the stock and stir well between each addition.
I think, although I have never personally experienced it, that the problem occurs if the stock is not hot enough. Cold roux, warm stock... no problem. Hot roux, hot stock, no problem.
Cold stock or hot roux and warm stock... might be the problem. That's what it seems like from Google anyway.
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