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re: My roux broke
Posted on 11/23/13 at 12:32 pm to Gris Gris
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
1
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?
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