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Started By
Message
re: Roux trouble
Posted on 11/14/13 at 10:19 am to HeadyMurphey
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
1
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) ?
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