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re: Roux Separating from Stock
Posted on 9/28/16 at 12:57 pm to BayouBlitz
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.
1
Posted on 9/28/16 at 1:08 pm to tewino
quote:
Was your roux really dark?
I do like a dark roux, but not almost black. Maybe a shade darker than a Hershey's bar.
But I also think that temperature of roux and stock aren't the reason.
Do you use homemade stock? I almost always use store bought. I wonder if a larger fat content of home-made stock comes into effect.
We need ALton Brown to weigh in on this one.
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