re: Roux Separating from Stock

quote:

---

I do stock to roux and never have issues. I do it a small amount at a time, whisking until combined each time. It starts off as thick mud and eventually smooths out to a gravy. At that point I mix as I slowly pour remaining stock into pot

---

You can do it either way. I'm usually making a 5 gallon pot of gumbo, at least. I cook the roux in a large cast iron skillet to which the trinity is added to saute before adding it to the stock. I can't fit all the stock into my cast iron. That's why I add roux to stock rather than the reverse.

I make a very dark roux and haven't had it separate, so I don't know about that affecting the incorporation of the roux to the stock. If your roux is burned, you should know it.

Yes, Don, I am woman.