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Started By
Message
re: Roux separated on me again. Past 2 times it has separated. Help
Posted on 2/15/21 at 1:44 pm to Gris Gris
Posted on 2/15/21 at 1:44 pm to Gris Gris
I hear you gris.
I’m with rat, I don’t think it matters how you incorporate the two. I bet a lot of the broken roux that gets blamed on technique is old flour. May not be too old for baking but too old for roux.
I’m with rat, I don’t think it matters how you incorporate the two. I bet a lot of the broken roux that gets blamed on technique is old flour. May not be too old for baking but too old for roux.
1
Posted on 2/15/21 at 2:00 pm to DocHolliday1964
Could very well be old flour.
Posted on 2/15/21 at 2:27 pm to thadcastle
Another vote for cold stock causing this
Posted on 2/15/21 at 3:17 pm to thadcastle
I had a friend that use to work at Mike Anderson's back in the 90's when we were in college and when they were having roux breaking issues Mike would go by some self rising flour to fix the issue. My friend said sometimes the humidity or something along those lines would cause that all purpose flour to not work properly when they were trying to make a roux. Essentially that AP flour was fine to fry things in but just wouldn't make a good roux. I don't understand the science behind using self rising flour but my friend said when they used it they never would have a roux break.
Posted on 2/15/21 at 3:56 pm to thadcastle
use fresh flour
Posted on 2/15/21 at 4:15 pm to thadcastle
This is how I fixed mine when it broke last time:
All I had was roux, seafood stock, and vegetables. It was about 4-5 quarts of stock. I thought I had added it slowly enough, but apparently not. It was bad. SO, I got my IMMERSION BLENDER, shoved it into the pot, and blended until it came back together. Not only did the roux come back together, it thickened it up and really released the flavors of the trinity. I let it boil/simmer for about an hour. Added about 2 more quarts of seafood stock and simmered it for another 45 minutes to an hour. It was the perfect thickness.
My .02
All I had was roux, seafood stock, and vegetables. It was about 4-5 quarts of stock. I thought I had added it slowly enough, but apparently not. It was bad. SO, I got my IMMERSION BLENDER, shoved it into the pot, and blended until it came back together. Not only did the roux come back together, it thickened it up and really released the flavors of the trinity. I let it boil/simmer for about an hour. Added about 2 more quarts of seafood stock and simmered it for another 45 minutes to an hour. It was the perfect thickness.
My .02
Posted on 2/15/21 at 4:28 pm to thadcastle
1 you can probably make the roux in the Dutch oven. It hat will just save you a step.
2. The best bit of gumbo advise I’ve we’ve gotten is to heat up the stock before you add it to the roux if the roux is hot.
You dont want it boiling but I usually Heat
Mine to the point where it is steaming but not bubbling.
And then I add a little bit till it’s pretty fluid beforeI had the rest
2. The best bit of gumbo advise I’ve we’ve gotten is to heat up the stock before you add it to the roux if the roux is hot.
You dont want it boiling but I usually Heat
Mine to the point where it is steaming but not bubbling.
And then I add a little bit till it’s pretty fluid beforeI had the rest
Posted on 2/16/21 at 12:58 pm to thadcastle
It's the cold stock.
Posted on 2/19/21 at 10:25 am to unclebuck504
So I've had a few separate on me over the last year or so, and I did extensive research on this, and not just on the F&D board.
I had them separate with cold stock, I've had them separate with hot stock, but it wasn't until this thread that I realized it was the damn flour.
Like most, I always have flour in the house. It stays in the fridge to try to keep it fresher longer. So, when I go to make a roux, I always have flour available, but I never thought it would go bad like that and lose all its "roux properties"
Special thanks to these guys for their input in this thread while everyone else argues over hot/cold, their input is what I found most worthwhile.
xXLSUXx
Saskwatch
DocHolliday1964
hashtag
Martini
Twenty 49
Stadium Rat (fricking Legend)
Gris Gris
hubertcumberdale
I had them separate with cold stock, I've had them separate with hot stock, but it wasn't until this thread that I realized it was the damn flour.
Like most, I always have flour in the house. It stays in the fridge to try to keep it fresher longer. So, when I go to make a roux, I always have flour available, but I never thought it would go bad like that and lose all its "roux properties"
Special thanks to these guys for their input in this thread while everyone else argues over hot/cold, their input is what I found most worthwhile.
xXLSUXx
Saskwatch
DocHolliday1964
hashtag
Martini
Twenty 49
Stadium Rat (fricking Legend)
Gris Gris
hubertcumberdale
Posted on 2/19/21 at 10:41 am to Lakefront-Tiger
no prob LFT, living in south LA its easy for moisture to get in the flour after a while and reduce the ability for the oil to coat the flour grains.
Posted on 2/19/21 at 10:49 am to Gris Gris
quote:
When making gumbo, I've never added stock to the roux. I make a lot of gumbo at one time, so I always make the roux and add it to the simmering stock.
This is how I always do it as well. The only time it separated was when I added a freshly cooked hot roux to a simmering stock. Since then, I've made sure to cool the roux some before adding to stock, and never had a problem since.
Posted on 2/19/21 at 10:52 am to Gris Gris
quote:
make the roux and add it to the simmering stock.
this is what i do. learned this here after having the same issue as the OP.
Has worked perfectly every time.
Posted on 2/19/21 at 3:37 pm to jamboybarry
quote:
You need warm (not boiling) stock to the roux
I have NEVER added hot stock to roux. I was taught to use cold stock, but I always cool the roux with veggies.
Posted on 2/19/21 at 8:35 pm to thadcastle
I did my first roux with grandma 60+ years ago. First issue ever was about 5 years ago. After two attempts, I was about to write it off to a few to many Buds, opened the cabinet & saw a small bag of unopened flour. Well, one more Bud & fresh flour did the trick.
Was it the Bud or the flour? You be the judge :-)
Was it the Bud or the flour? You be the judge :-)
Posted on 2/20/21 at 10:00 am to thadcastle
quote:
oven roux
Lazy
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