re: Roux Separating from Stock

quote:

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Was your roux really dark?

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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.