re: Roux Separating from Stock

quote:

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Cold stock was the problem. It made the oil conglomerate.

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I'm not so sure.

I took the wrong stock out of the freezer when making gumbo one time. When it was time to add the stock, I was stuck with frozen chicken stock in the box.

I literally cut the box away from a frozen cube of chicken stock and put the cube right in the roux. No problem at all with roux separating from the stock. In fact, I've never had that problem.

Possibly because I use less oil than flour and have a thicker roux?