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Roux Separating from Stock
Posted on 9/27/16 at 7:16 pm
Posted on 9/27/16 at 7:16 pm
The last time I made gumbo my roux separated after I slowly incorporated the stock. Some of it rejoined after simmering for a couple of hours, but there was still noticeable separation when finished.
I loosely follow John Folse's chicken and sausage gumbo recipe which calls for a roux made from 1 cup oil to 1.5 cups flour. Any tips to prevent this from happening again?
Also, the recipe calls for 3 quarts of stock but I made my own and didn't make quite enough, so I just added some extra stock I had in the fridge and not sure if it added up to exactly 3 quarts in the end. Don't know if that makes a difference.
Thanks in advance for any help
I loosely follow John Folse's chicken and sausage gumbo recipe which calls for a roux made from 1 cup oil to 1.5 cups flour. Any tips to prevent this from happening again?
Also, the recipe calls for 3 quarts of stock but I made my own and didn't make quite enough, so I just added some extra stock I had in the fridge and not sure if it added up to exactly 3 quarts in the end. Don't know if that makes a difference.
Thanks in advance for any help
6
Posted on 9/27/16 at 7:20 pm to Doc John
quote:
I just added some extra stock I had in the fridge
This is likely your problem. The stock needs to be at least warm/room temp if not hot. And you need to incorporate in smaller amounts, stirring. Dumping a large amount of refrigerated stock is going to cool everything down too much.
This post was edited on 9/27/16 at 7:23 pm
Posted on 9/27/16 at 7:21 pm to Doc John
I just add mine in a little at a time and make sure to incorporate it slowly. Also, warm up the stock before you add it.
Posted on 9/27/16 at 7:21 pm to Doc John
I add roux to stock. Warm roux to simmering stock, slowly. Stir to incorporate in between additions. Doesn't separate. You can add the stock to the roux, as well.
Posted on 9/27/16 at 7:32 pm to Doc John
Follow the advice already given, but if it ever separates on you again, bring it to a boil and whisk like hell and it will reincorporate
Posted on 9/28/16 at 5:16 am to Doc John
Cold stock was the problem. It made the oil conglomerate.
Posted on 9/28/16 at 5:45 am to Doc John
While you slowly incorporate them grab a whisk and whisk it. It'll help it combine faster.
I've had that happen before a couple times. I've added ice cold stock to hot roux and had it combine just fine though.
If nothing works to combine it just pour the separated mixture little by little into a blender and blend it. Did it once and it worked.
I've had that happen before a couple times. I've added ice cold stock to hot roux and had it combine just fine though.
If nothing works to combine it just pour the separated mixture little by little into a blender and blend it. Did it once and it worked.
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