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re: Big oven roux questions
Posted on 4/16/15 at 2:41 pm to Croacka
Posted on 4/16/15 at 2:41 pm to Croacka
maybe "separated" is the wrong term for what i was seeing? after adding the stock to the roux, i had tons of little brown spots floating in the pot. someone in the other thread suggested adding the stock a little at a time. While that did help a little, it still happened. everything seemed to blend together after a while though. And it tasted pretty good.
1
Posted on 4/16/15 at 9:32 pm to LSUTygerFan
I've had mine appear to not mix but it always ended up perfect after waiting a while. I definitely fixed that problem by adding the stock a little at a time, as you mentioned.
I also add a LOT of sausage to my gumbo, I add the chicken out of obligation. lol
I also add a LOT of sausage to my gumbo, I add the chicken out of obligation. lol
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