- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Gumbo with small brown clumps.
Posted on 1/8/12 at 10:33 am to Gris Gris
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.
1
Posted on 1/8/12 at 11:15 am to coloradoBengal
I use roux out of the jar. We have gone so far as adding the stock to the jar. Put jar contents into a food processor. The key is to keep stirring when you add the roux to the stock. Anything can clump if you just pour it in and don't pay attention.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News