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re: Question about my rouxs updated on of 3
Posted on 10/28/14 at 12:11 am to rouxgaroux
Posted on 10/28/14 at 12:11 am to rouxgaroux
Roux to stock for me, mainly because the stock won't fit into any of my cast iron. I might do it the other way if I was making a small amount. Maybe. I like to stir the roux into the stock slowly and incorporate it into the stock with each ladle full. Sometimes, I put a little stock into the roux before I start the transfer.
1
Posted on 10/28/14 at 6:07 am to Gris Gris
[quote]Sometimes, I put a little stock into the roux before I start the transfer.
I wonder sometimes when cooking large amount if it would be better to add small amount of stock to roux and make almost a slurry then add slurry to stock if it would help roux desolve better
I wonder sometimes when cooking large amount if it would be better to add small amount of stock to roux and make almost a slurry then add slurry to stock if it would help roux desolve better
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