re: Roux Separating from Stock

quote:

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My theory is that your roux is burned despite you stirring and not seeing any black specs or any of the other things indicating 'burned'

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2 things tell me when a roux is burned:

1) smell
2) taste

On the few occasions that I burned the roux, I ditched it and started over. I have also done many blonde rouxs for etouffee and never had any issues.

I'm just trying to help. I haven't burned a roux in years and I never have roux separating from stock.