- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Roux trouble
Posted on 11/14/13 at 11:02 am to Btrtigerfan
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.
2
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 11:15 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.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News