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Message
re: Roux trouble
Posted on 11/14/13 at 11:15 am to Mo Jeaux
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.
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