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re: Please help me figure out how my roux separated! (with pics)
Posted on 12/2/19 at 5:04 pm to Soul Gleaux
Posted on 12/2/19 at 5:04 pm to Soul Gleaux
Out of curiosity, did you use frozen or fresh veggies and did you use a vegetable oil roux or another fat?
I ask because I just had someone else give me a theory that it may be caused by the frozen veggies causing a reaction with the duck fat in the roux. I would think that if that was the case, continuing to cook the veggies down until their hot would eliminate that issue but maybe not.
I ask because I just had someone else give me a theory that it may be caused by the frozen veggies causing a reaction with the duck fat in the roux. I would think that if that was the case, continuing to cook the veggies down until their hot would eliminate that issue but maybe not.
Posted on 12/2/19 at 6:19 pm to NDA13112
I always use fresh veggies. And both times it was vegetable oil. On occasion I have used fresh lard or jarred duck fat, and never a problem (always with Gold Medal flour though). The flour was the only common variable both times. I don’t know if it was pure coincidence, or maybe a bad bag of flour if there is such a thing. Or if Martha White just does it every time
. On both occasions I did get it to integrate, had to bring the gumbo to a raging boil and whisk it like it owed me money though.
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