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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.
2
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 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.
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