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Started By
Message
My roux broke
Posted on 11/23/13 at 9:46 am
Posted on 11/23/13 at 9:46 am
Ran late this morning and did not incorporate the water a cup at a time. Is it fixable ?
Posted on 11/23/13 at 9:57 am to michael corleone
I have never broken a roux (probably luck more than skill), so I have no actual experience to fall back on. I'd make some new roux and add it to what you have in the pot to pull things back together. It won't take as much new roux (added) as you have in there now.
This post was edited on 11/23/13 at 9:58 am
Posted on 11/23/13 at 10:20 am to MeridianDog
How does one break a roux? Never had that happen.
Posted on 11/23/13 at 10:35 am to fatboydave
Too much liquid added to the roux at one time without allowing for the roux to incorporate it. Try approaching it in a manner similar to hollondaise resurrection. Start with the oil and flour(lesser amount than the first time around), get it to the point of darkness desired then start infusing the warmed up first batch to the second at a slow pace. That should getter done.
Posted on 11/23/13 at 10:41 am to michael corleone
I had one break one time (I don't know why). I was able to get it back together, but it took some effort. Whisk, whisk, whisk. I eventually used a hand blender to finish it up.
Posted on 11/23/13 at 10:58 am to Stadium Rat
A roux will also break when adding hot stock to hot roux. Always add cool stock to hot roux
This post was edited on 11/23/13 at 10:59 am
Posted on 11/23/13 at 12:18 pm to gmrkr5
quote:
A roux will also break when adding hot stock to hot roux. Always add cool stock to hot roux
Negative. Should be at similar temps.
Posted on 11/23/13 at 12:23 pm to gmrkr5
No it won't. Mine never have. As soon as my veggies have sautéed in my roux, I add it by ladles to simmering stick stirring with each addition. Same way Paul Prudhomme does it. Hot n hot.
I've never had a roux break. I don't know the cure.
I've never had a roux break. I don't know the cure.
Posted on 11/23/13 at 12:32 pm to Gris Gris
I always let my stock cool. I used to have problems with my roux breaki g when I would do hot and hot then one day I read to add cooler stock to the hot roux. Started doing it that way and I never have issues anymore
Not saying its the only way
Not saying its the only way
This post was edited on 11/23/13 at 12:33 pm
Posted on 11/23/13 at 1:15 pm to gmrkr5
I think it works if you add a little cool stock to the hot roux. I think it breaks if you add the roux to a pot of cool stock, though. The roux cools when it hits a lot of cool liquid. The cool stock on the other hand, warms as it's incorporated a little at a time to hot roux. Make sense?
Posted on 11/23/13 at 1:37 pm to Gris Gris
It does. I guess ive been unnecessarily cooling my stock it sounds like. Keep in mind though when I say cool I didnt mean cold. Really more just letting it cool down from boiling and get a lil closer to room temp. Refardless, probably not necessary
Posted on 11/23/13 at 1:39 pm to Gris Gris
I've had a roux break when I added it to room temp stock. It never really reincorporated
Posted on 11/23/13 at 1:42 pm to michael corleone
I always keep some jar roux (powder) in case this happens. It will help soak some of that oil and make the gumbo a little thicker. Also, skim the remaining oil off the top and you should be ok.
I've had one break once before and I think it's because a scorched it. Left it on the fire a minute too long.
I've had one break once before and I think it's because a scorched it. Left it on the fire a minute too long.
Posted on 11/23/13 at 5:37 pm to LSUGUMBO
whisk, whisk, whisk and bring to a boil....sould save it
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