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re: Please help me figure out how my roux separated! (with pics)
Posted on 12/2/19 at 6:21 pm to Soul Gleaux
Posted on 12/2/19 at 6:21 pm to Soul Gleaux
it’s happened to me a couple times without rhyme or reason. Que sera
0
Posted on 12/2/19 at 6:57 pm to NDA13112
How hot was your brother?
Too hot brother can lead to issues too.
Too hot brother can lead to issues too.
Posted on 12/2/19 at 7:09 pm to NDA13112
You touched yourself last night
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.
Posted on 12/2/19 at 8:43 pm to NDA13112
Could be any number of factors...
Do you let your roux-veg mixture cool a bit before adding the stock? It doesn't need to be cold, just not so hot that the liquid sizzles when added in.
Buy some new flour and give it a try.
Add the hot liquid into the cooled roux in 2-3 cup increments, stirring each addition of liquid until it is completely incorporated before adding more liquid. Do this slowly while increasing the heat and stirring constantly.
As someone mentioned, sometimes simmering it for a couple of hours will fix a broken roux.
Do you let your roux-veg mixture cool a bit before adding the stock? It doesn't need to be cold, just not so hot that the liquid sizzles when added in.
Buy some new flour and give it a try.
Add the hot liquid into the cooled roux in 2-3 cup increments, stirring each addition of liquid until it is completely incorporated before adding more liquid. Do this slowly while increasing the heat and stirring constantly.
As someone mentioned, sometimes simmering it for a couple of hours will fix a broken roux.
Posted on 12/2/19 at 8:44 pm to NDA13112
It’s all about how you stir the roux! Do you make circles? Or do you go back and forth or up and down from bottom to top?
Posted on 12/2/19 at 8:44 pm to Radler_the_weinerdog
It has happened to me a few times as well. You will not find an answer as no one seems to really know. I think the scientific method is needed here.
My theory is because the roux is too dark (ie burned). You and I may not think it's burned (that's the color I shoot for), but every time I've had this problem was when I made a really dark roux. I bet you wouldn't have the problem if you stopped at peanut butter stage.
.....Just my theory
My theory is because the roux is too dark (ie burned). You and I may not think it's burned (that's the color I shoot for), but every time I've had this problem was when I made a really dark roux. I bet you wouldn't have the problem if you stopped at peanut butter stage.
.....Just my theory
Posted on 12/3/19 at 5:59 am to tewino
Scientific method is needed here.
Full moon will cause the gravitational pull to be strong enough to separate the ingredients.
Full moon will cause the gravitational pull to be strong enough to separate the ingredients.
Posted on 12/3/19 at 6:08 am to NDA13112
quote:
Slowly added HOT stock while stirring
This!
Use room temperature stock.
Posted on 12/3/19 at 6:36 am to NDA13112
I googled and saw this:
quote:
10. To help prevent the roux from breaking or separating in your finished dish, make sure the roux and the liquid (water or stock) are at similar temperatures. Don't add cold roux to hot liquid or vice versa. Also, gradually add one to the other, whisking constantly between additions. Allow the roux to absorb the liquid from each addition by cooking it for about 20-30 seconds. If you're cooking on the fly and not from a recipe, make sure you have the proper ratio of roux to liquid, because too much liquid can also cause a roux to separate.
Posted on 12/3/19 at 6:56 am to NDA13112
This is from John Folse’ Encyclopedia of C&C Cuisine. It should help.
Posted on 12/3/19 at 7:45 am to NDA13112
Already mentioned a few times, but I'll reiterate the 'old flour' theory.
I've had a roux separate twice. Both times, I was using flour that I just managed to find on hand and knew it was fairly old. Have made sure to use fresh flour every time since, and have not had any problems; all other variables remained the same.
I've had a roux separate twice. Both times, I was using flour that I just managed to find on hand and knew it was fairly old. Have made sure to use fresh flour every time since, and have not had any problems; all other variables remained the same.
Posted on 12/3/19 at 8:02 am to The Dozer
Thanks for posting the Folse page. I just pulled my book and was about to add the same info.
Posted on 12/3/19 at 8:27 am to NDA13112
It’s happened to me when I burned the roux ever so slightly trying to get it even darker.
Posted on 12/3/19 at 8:32 am to tigerfoot
I think you added the stock to fast or too much stock volume at one time causing it to separate. You said in the OP slowly but if you added a large amount of stock at once at a slow rate it'll still break.
But I don't really know anything, just guessing.
But I don't really know anything, just guessing.
This post was edited on 12/3/19 at 8:33 am
Posted on 12/3/19 at 10:19 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.
i am afraid to change my technique
my roux is made in the microwave in a pyrex and i dump the onions in immediately after taking the roux out and watch it turn into sizzling love. after the onions start to cool the roux i add the pepper and celery then add it to a boiling pot of stock one spoonful at a time taking care to dissolve each spoonful before adding the next.
This post was edited on 12/3/19 at 10:23 am
Posted on 12/3/19 at 11:55 am to CAD703X
quote:
stock one spoonful at a time taking care to dissolve each spoonful before adding the next.
I think this was the problem, unless OP clarifies.
Posted on 12/3/19 at 12:04 pm 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. I always use room temp stock too.
Posted on 12/3/19 at 3:59 pm to NDA13112
question for OP: did you add any flour after you had already started to cook the roux?
Posted on 12/3/19 at 7:35 pm to JodyPlauche
quote:
Slowly added HOT stock while stirring
quote:
This!
Use room temperature stock.
bullshite. That's not it. I'm 50 yrs old and wish I had a dollar for every gumbo I've made. In most cases, my stock was pulled out the freezer an hour or so before and was still cold. I've added hot, cold and room temp stock and never had this issue.
I used to read about people's roux breaking and laughed. Until it happened to me about 2 months ago. I knew right away what was happening when I saw it. I ended up pulling the chicken and sausage out, cranking up the heat and whisking the dog shite of it. Side to side real fast. It eventually came back together.
I added the meat back in and it was good to go. The only thing I could narrow it down to was the flour I used was from a catering gig we did a few months ago.
Made a smoked turkey gumbo sunday and just for kicks the first two quarts of stock were cold. Add a little at a time and whisk. The last quart, I heated it up good and hot. Never had an issue.
The flour causes it IMO.
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