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Gumbo roux separating - what am I doing wrong?
Posted on 5/28/22 at 2:05 pm
Posted on 5/28/22 at 2:05 pm
For the second time in a row, my roux is separating from the broth. And unfortunately, bringing it to a slow boil while whisking the shite out of it didn’t work.
I used Pacific Kitchen chicken broth, if that matters
The broth was room temp, so that wasn’t the issue. I’ve made scores of gumbos the exact same way with no issue.
Edit: it was the flour, thanks F&D board
I used Pacific Kitchen chicken broth, if that matters
The broth was room temp, so that wasn’t the issue. I’ve made scores of gumbos the exact same way with no issue.
Edit: it was the flour, thanks F&D board
This post was edited on 5/28/22 at 4:29 pm
8
Posted on 5/28/22 at 2:07 pm to SemiNoblePursuit
The tip I got On here that has helped me with that issue is to heat up the broth if your adding it to a hot roux I .e. One you just cooked
Not boiling but warmer
Not boiling but warmer
This post was edited on 5/28/22 at 2:07 pm
Posted on 5/28/22 at 2:11 pm to SammyTiger
I’ll try it, but that’s never given me this issue before. I’m using a larger cast iron pot (I usually use an enameled Dutch oven that works perfectly)
Posted on 5/28/22 at 2:22 pm to SemiNoblePursuit
As odd it sounds the age of your flour can be the problem. I had a couple separate and was pulling hair out trying to figure out what went wrong. Was reading Folse’s book looking for something else and ran across the section on roux and he mentioned using fresh flour to keep it from separating. It has made a difference.
This post was edited on 5/28/22 at 3:39 pm
Posted on 5/28/22 at 3:03 pm to SemiNoblePursuit
Old flour is typically the culprit
Posted on 5/28/22 at 4:39 pm to SemiNoblePursuit
Old flour or stock not right temp ( I do hot but not simmering)
Had this happen a few times years ago and once I nailed these 2 things down hasn’t happened since
Had this happen a few times years ago and once I nailed these 2 things down hasn’t happened since
Posted on 5/28/22 at 5:54 pm to SemiNoblePursuit
I can make my own but don't even bother when this is available.
but as stated by many, if your flour is aged that is the problem.
but as stated by many, if your flour is aged that is the problem.
Posted on 5/28/22 at 6:08 pm to 91TIGER
From John Folse:
Posted on 5/28/22 at 8:31 pm to 91TIGER
I just can’t bring myself to do jar roux. My mom wouldn’t look at me the same.
Posted on 5/28/22 at 8:38 pm to SemiNoblePursuit
My broth and roux are always hot. I add roux to stock and it works better that way for my method.
If roux is hot, however, and cool broth is added slowly and whisked in, it shouldn’t matter. I make a lot of gumbo at once so my roux pot only holds the roux. No room for anything else.
Flour could be old as others have said.
If roux is hot, however, and cool broth is added slowly and whisked in, it shouldn’t matter. I make a lot of gumbo at once so my roux pot only holds the roux. No room for anything else.
Flour could be old as others have said.
This post was edited on 5/29/22 at 12:59 pm
Posted on 5/29/22 at 11:48 am to SemiNoblePursuit
If you’ve had your flour for a while, buy new fresh flour and try that. I had a few separate on me a few months ago that would never reincorporate. A friend suggested this, old flour (or not well sealed) will have absorbed enough moisture sitting up that it won’t incorporate with the stock. New bag worked like it always had.
Posted on 5/29/22 at 4:01 pm to SemiNoblePursuit
Remember, flour is super cheap. Always buy the smallest volume you can, use a couple times, then ditch.
This post was edited on 6/1/22 at 7:55 am
Posted on 5/29/22 at 5:23 pm to Stadium Rat
Very interesting about humidity and flour. It seems plausible. If it’s not due to humidity, what about old flour causes it?
It would be cool to see a research paper about this and read the details. I’m interested in whether or not the flour in roux soaks up liquid in the gumbo. I never considered it soaking up liquid, just always thought it blended with the liquid. May have to research this and find out. Maybe make some roux with damp flour and see what happens for fun.
It would be cool to see a research paper about this and read the details. I’m interested in whether or not the flour in roux soaks up liquid in the gumbo. I never considered it soaking up liquid, just always thought it blended with the liquid. May have to research this and find out. Maybe make some roux with damp flour and see what happens for fun.
Posted on 5/29/22 at 5:47 pm to SixthAndBarone
quote:
whether or not the flour in roux soaks up liquid in the gumbo
I think that's the point of the roux, the flour is able to bind the oil and the water. Otherwise there would just be oil and water separated
Posted on 5/29/22 at 6:34 pm to FAP SAM
Yeah, I guess so. I never considered how it thickened. Never crossed my mind.
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