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re: Roux Separating from Stock
Posted on 9/27/16 at 7:37 pm to Tigerpaw123
Posted on 9/27/16 at 7:37 pm to Tigerpaw123
Thanks for all the answers.
Yeah the stock I made myself was probably room temperature when I added it and then the little extra stock I added was straight from the fridge, so that was probably it. Could also slow down the incorporation even more.
I thought about bringing it to a boil and whisking the hell out of it, but I was already tired of whisking the roux and this was happening just as the LSU/Auburn game was starting. Very glad I got to watch that performance haha
I think next time I'll try what Gris suggested, slowly stir my roux into a simmering stock.
Yeah the stock I made myself was probably room temperature when I added it and then the little extra stock I added was straight from the fridge, so that was probably it. Could also slow down the incorporation even more.
I thought about bringing it to a boil and whisking the hell out of it, but I was already tired of whisking the roux and this was happening just as the LSU/Auburn game was starting. Very glad I got to watch that performance haha
I think next time I'll try what Gris suggested, slowly stir my roux into a simmering stock.
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