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Gumbo roux stock mixing
Posted on 9/13/12 at 12:43 am
Posted on 9/13/12 at 12:43 am
How do you mix them? Hot stock to hot roux, hot roux to hot stock, cold roux to hot stock......... Searched the Internet but couldn't get a good answer. My last gumbo separated, I believe the roux was hot and the stock was warm.
Posted on 9/13/12 at 1:04 am to skidmark
My roux is usually warm. My stock is on a low simmer. I've never had it separate. I add the roux by cooking spoonfuls stirring until each dissolves.
Posted on 9/13/12 at 6:16 am to skidmark
Like said before, u likely added too much too fast.
Add n small amounts.... Stir it in as u go
Add n small amounts.... Stir it in as u go
Posted on 9/13/12 at 8:36 am to skidmark
I've added cold stock to hot roux, hot stock to hot roux. I've added it in small amounts and also just poured all my stock straight into the roux that just finished browning. I've done it successfully each way.
I've only had it seperate on me one time and I think it was because of the type of pot I was using. It was a new pot that I had never made gumbo in before. I haven't used it since for gumbo and haven't had problems.
I've only had it seperate on me one time and I think it was because of the type of pot I was using. It was a new pot that I had never made gumbo in before. I haven't used it since for gumbo and haven't had problems.
Posted on 9/13/12 at 9:08 am to skidmark
I make my roux, then add and cook down my veggies in a cast iron pot, then transfer warm stock from the stock pot a few cups at a time. Each time I stir and bring to a simmer before adding more stock. Works every time.
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