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re: Roux trouble
Posted on 11/14/13 at 10:11 am to Btrtigerfan
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.
1
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
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