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re: Please help me figure out how my roux separated! (with pics)
Posted on 12/3/19 at 8:33 pm to GeauxTigers0107
Posted on 12/3/19 at 8:33 pm to GeauxTigers0107
Two things, maybe
Had the trinity been stored in a freezer with an automatic defrost? Could the trinity have dried out a lot more than you knew there wouldn't have been enough moisture coming out of the onions and celery?
Flour: if you're cooking for someone with celiac, could you have tried some of the no-gluten-at-all substitutes? or could you have gotten some flour bugs in your 'flour'? Was it all purpose or was it self rising? If self rising, what do the rising elements become when they age? I know they don't rise as well but what are the alternative chemical reactions?
Had the trinity been stored in a freezer with an automatic defrost? Could the trinity have dried out a lot more than you knew there wouldn't have been enough moisture coming out of the onions and celery?
Flour: if you're cooking for someone with celiac, could you have tried some of the no-gluten-at-all substitutes? or could you have gotten some flour bugs in your 'flour'? Was it all purpose or was it self rising? If self rising, what do the rising elements become when they age? I know they don't rise as well but what are the alternative chemical reactions?
0
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..
Posted on 12/4/19 at 8:39 am to NDA13112
quote:
Please help me figure out how my roux separated!
Happened to me two times in a row a few years back. I linked it back to using self rising flour instead of just plain flour and never happened again. Maybe that was the reason or maybe that flour was old or bad or whatever but that's all I could figure is what happened.
Posted on 12/4/19 at 10:52 am to AlxTgr
quote:
I have still never had this happen, and would never even know it was a thing if it were not for this board
Same here. Have never experienced this nor had it happen to me or anyone I know. This board introduced me to this phenomenon.
Posted on 12/4/19 at 11:34 am to NDA13112
If the flour is saturated with water it will not absorb the oil and this separation will occur.
The flour can only absorb so much oil, which is why you have skim the oil from the top of the gumbo after its been simmering for a bit. The flour can only hold so much oil and released the rest into the gumbo. If some of the flour is saturated with water it will not absorb much oil, as the flour particles are already coated with water ('water wet') which naturally repels oil
The flour can only absorb so much oil, which is why you have skim the oil from the top of the gumbo after its been simmering for a bit. The flour can only hold so much oil and released the rest into the gumbo. If some of the flour is saturated with water it will not absorb much oil, as the flour particles are already coated with water ('water wet') which naturally repels oil
This post was edited on 12/4/19 at 11:47 am
Posted on 12/4/19 at 8:45 pm to hubertcumberdale
I’ve had this happen twice in my lifetime, and my experience is the use of old flour or adding too much liquid at once. The latter can be fixed, the former cannot. Lastly, I have combined varying temperatures of roux to liquid or liquid to roux without incident.
Posted on 12/5/19 at 3:33 am to CnAzInCA
Are y’all adding roux to stock or stock to roux in small amounts?
Posted on 12/5/19 at 9:05 pm to Athis
Old flour will do that every time.
Posted on 12/7/19 at 2:31 pm to Swine Spectator
I have been making roux for 35 yrs and never had your problem. I always use 2 parts flour to 1 part veg. oil. I have used old flour(over a year) and new flour with no difference. Your problem might be related to the duck fat. I have never used animal fats and don't know if they tolerate heating to the smoke point with predictable results. I have read that hog lard will work OK but have not tried it myself.
TXT
TXT
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