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Started By
Message
re: Roux trouble
Posted on 11/14/13 at 10:04 am to HeadyMurphey
Posted on 11/14/13 at 10:04 am to HeadyMurphey
quote:
I have always heard the complete opposite. Hot roux needs hot stock
I have only had one roux ever break. I had boiling stock on one burner with hot roux/veggies in my pot. I either added too much stock too soon, or the temps didn't agree. I now make my stock ahead of time and store it in the fridge. I slowly add it to the hot roux, and it's always just right. I meant for it to be a tip, not a ironclad law.
Posted on 11/14/13 at 10:11 am to Btrtigerfan
Interesting. I never add stock to roux, I add roux to stock. I only have so much stock so I want to ensure I get it right by slowly adding the roux to the stock for desired thickness. Never the other way around. Never had it separate using hot/hot, but that would suck.
Posted on 11/14/13 at 10:19 am to HeadyMurphey
I now make my stock ahead of time and store it in the fridge. I slowly add it to the hot roux, and it's always just right. I meant for it to be a tip, not a ironclad law.
YEP
and it enables you to skim the grease, because it hardens
YEP
and it enables you to skim the grease, because it hardens
Posted on 11/14/13 at 10:55 am to Sailorjerry
When you guys say stock, are you referring to vegetables (celery, bell peppers, onions) ?
Posted on 11/14/13 at 11:00 am to CQQ
noooooooooooo, its the broth you get when boiling chicken, bones. etc.
Posted on 11/14/13 at 11:01 am to CQQ
Stock is the liquid from chicken, in this case, without any vegetables. The veggies are in the roux and have been simmered a bit before being added.
I add roux to stock because I make large quantities and my stock is in big pots, but my roux is in a deep cast iron skillet that is full, but either way works.
I add the roux to the hi simmering stock one ladle at a time and I stir until that amount is dissolved before I add the next ladle.
With the oven roux, you don't really need to start stirring it until it starts to brown a bit and in the beginning, every 30 minutes or so is plenty. I stir more often when it starts getting pretty dark because I check it more often to determine when I'm ready to take it out.
If you're heating oil first and then adding the flour to that, be careful because the flour can foam up and overflow from your skillet. Don't add it at once. Same with the veggies. I add them slowly stirring between additions because they can also cause a rise in the roux.
I add roux to stock because I make large quantities and my stock is in big pots, but my roux is in a deep cast iron skillet that is full, but either way works.
I add the roux to the hi simmering stock one ladle at a time and I stir until that amount is dissolved before I add the next ladle.
With the oven roux, you don't really need to start stirring it until it starts to brown a bit and in the beginning, every 30 minutes or so is plenty. I stir more often when it starts getting pretty dark because I check it more often to determine when I'm ready to take it out.
If you're heating oil first and then adding the flour to that, be careful because the flour can foam up and overflow from your skillet. Don't add it at once. Same with the veggies. I add them slowly stirring between additions because they can also cause a rise in the roux.
Posted on 11/14/13 at 11:02 am to bigcheese
Cheese, how did it turn out?
I'm glad you're not giving up and you've continued to try until you get it right. Once you do, you'll be on your way.
Veg oil should be fine. Some folks use canola. I generally use peanut. You can add bacon grease to that if you want. I wouldn't mix butter in it, but I haven't tried that.
I'm glad you're not giving up and you've continued to try until you get it right. Once you do, you'll be on your way.
Veg oil should be fine. Some folks use canola. I generally use peanut. You can add bacon grease to that if you want. I wouldn't mix butter in it, but I haven't tried that.
Posted on 11/14/13 at 11:02 am to Btrtigerfan
quote:
I now make my stock ahead of time and store it in the fridge. I slowly add it to the hot roux, and it's always just right. I meant for it to be a tip, not a ironclad law.
Weird. The only time I've ever had separation was when I added slightly cold stock to hot roux. Everything I have ever read mentions that the two should be at similar temps to avoid separation.
Posted on 11/14/13 at 11:06 am to Mo Jeaux
use all-purpose flour, not self rising
Posted on 11/14/13 at 11:14 am to Sailorjerry
quote:
use all-purpose flour, not self rising
Posted on 11/14/13 at 11:15 am to Mo Jeaux
quote:
The only time I've ever had separation was when I added slightly cold stock to hot roux. Everything I have ever read mentions that the two should be at similar temps to avoid separation.
No matter the temperature of the stock, I always add stock to hot roux a few cups at a time, stir to incorporate, bring to a simmer, then add more. I never have any issues, regardless of temperature of the stock.
Posted on 11/14/13 at 11:16 am to Gris Gris
quote:
I generally use peanut.
Hmm. I've never used peanut oil. I may have to try this next time.
Posted on 11/14/13 at 11:57 am to Mo Jeaux
the type of oil really doesn't make a difference, except for olive
self-rising flour will foam up
self-rising flour will foam up
Posted on 11/14/13 at 12:51 pm to bigcheese
I use canola oil with all purpose flour. usually slightly more flour than a 1:1 ratio. Start by adding the oil, heating it up slightly, but not to where it instantly fries the flour when you dump it in. Cook on low-medium heat, stirring constantly. It usually takes about 40 minutes to get the color I want. The smell should gradually transform from the scent of hot oil to that of burnt popcorn, to the distinct aroma of a well browned roux. I like to cook it slowly so I can't see distinctly observe the color changing as I cook it, but rather gradually allow it to transform from something that looks like pancake mix to melted chocolate.
Posted on 11/14/13 at 12:59 pm to bigcheese
quote:
I tried searching on the board but I don't think I was looking hard enough
Oh, I don't doubt that you looked plenty hard enough....the TD search feature sucks donkey balls!
Chicken, why can't a multi-kabillion dollar company like TD make this shortcoming a complaint of the past?
Posted on 11/14/13 at 3:01 pm to Gris Gris
My last roux turned out a lot better! Not as dark as I wanted but definitely good! I am super excited and ready to give it a go again soon! I read through everyone's suggestions and am ready to try my hand again! I think I might use peanut oil next time I make it not he stove and I also want to try the oven method!
I'm not too sure about the hot/cold separation as everyone seems to have different methods but I did the hot roux/ cold stock and it seemed to work well!
Edit: I just want to say that I am really grateful for everyone's comments, it's awesome to get these questions that I had answered! It means the novice can progress further! I'll be practicing my roux making skills often now!
I'm not too sure about the hot/cold separation as everyone seems to have different methods but I did the hot roux/ cold stock and it seemed to work well!
Edit: I just want to say that I am really grateful for everyone's comments, it's awesome to get these questions that I had answered! It means the novice can progress further! I'll be practicing my roux making skills often now!
This post was edited on 11/14/13 at 3:03 pm
Posted on 11/14/13 at 3:12 pm to Geauxlden Eagle
quote:
I'm sure it's sacrilege, but I use butter. It gives a very rich flavor, but will never get darker that peanut butter.
do you clarify the butter first? butter is almost 25percent water and milk solids… this could halt the browning process
Posted on 11/14/13 at 3:40 pm to alfhaim
For years I use to spend time over hot grease browning flour to make a roux. Then I tried pre browned flour (from W Jacobs in Laplace) and voila! Now I just heat the oil, add the pre-browned flour, whisk smooth, then dump in the veg's. I also preheat the stock to boiling before adding to the roux. This saves a lot of time and gives a consistent result.
Posted on 11/14/13 at 4:42 pm to bigcheese
Glad it was better! Keep on trying and you'll get used to going dark without fear.
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