- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Please help me figure out how my roux separated! (with pics)
Posted on 12/2/19 at 8:39 pm to Trout Bandit
Posted on 12/2/19 at 8:39 pm to Trout Bandit
quote:
old flour
I heard John Folse warn against using old flour. Something about how it takes on moisture after being opened and sitting around, which can make it poor for roux.
No idea if there is science behind it, but for the low price of flour I never take a chance if I go to the trouble to make scratch roux.
1
Posted on 12/3/19 at 9:29 pm to Twenty 49
I agree sounds like old flour...I must have about 5 old small bags of flour in the pantry..When I am going to make a gumbo I always pick up the smallest bag of flour they have..
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News