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re: My roux broke
Posted on 11/23/13 at 10:20 am to MeridianDog
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.
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