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real turf fan
Tennessee Fan
East Tennessee
Member since Dec 2016
2633 posts

re: Please help me figure out how my roux separated! (with pics)
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?


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Athis
LSU Fan
Member since Aug 2016
4533 posts

re: Please help me figure out how my roux separated! (with pics)
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..


pochejp
LSU Fan
Gonzales, Louisiana
Member since Jan 2007
6964 posts

re: Please help me figure out how my roux separated! (with pics)
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.


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LSUZombie
New Orleans Saints Fan
A Cemetery Near You
Member since Apr 2008
23253 posts
 Online 

re: Please help me figure out how my roux separated! (with pics)
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.


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hubertcumberdale
LSU Fan
Member since Nov 2009
1865 posts

re: Please help me figure out how my roux separated! (with pics)
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
This post was edited on 12/4 at 11:47 am


CnAzInCA
LSU Fan
Waxahachie, Texas
Member since Jan 2014
199 posts

re: Please help me figure out how my roux separated! (with pics)
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.


rouxgaroux
LSU Fan
DFW TX
Member since Aug 2011
634 posts

re: Please help me figure out how my roux separated! (with pics)
Are y’all adding roux to stock or stock to roux in small amounts?


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Swine Spectator
LSU Fan
Member since Jan 2019
43 posts

re: Please help me figure out how my roux separated! (with pics)
Old flour will do that every time.


TXT
Member since Oct 2019
7 posts

re: Please help me figure out how my roux separated! (with pics)
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


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