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Message
re: Roux Separating from Stock
Posted on 9/28/16 at 8:45 am to Jack Daniel
Posted on 9/28/16 at 8:45 am to Jack Daniel
quote:
Cold stock was the problem. It made the oil conglomerate.
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?
Posted on 9/28/16 at 12:57 pm to BayouBlitz
I have a different theory. I've had the same problem several times and I don't think it matters about the temp of the roux or stock.
Was your roux really dark?
I love a really dark roux and that's when I have problems with separation. I never had a problem with a lighter brown roux. I think the darker roux may actually be burned and that is why it is not coming together. That's my theory anyway as nothing else makes sense.
Was your roux really dark?
I love a really dark roux and that's when I have problems with separation. I never had a problem with a lighter brown roux. I think the darker roux may actually be burned and that is why it is not coming together. That's my theory anyway as nothing else makes sense.
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