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Started By
Message
Roux Seperated
Posted on 11/9/19 at 12:59 pm
Posted on 11/9/19 at 12:59 pm
Is there anything I can do to salvage it?
9
Posted on 11/9/19 at 1:09 pm to KyrieElaison
Keep on stirring on medium heat baw
Posted on 11/9/19 at 1:36 pm to KyrieElaison
Get it boiling and whisk like hell it will come together
Posted on 11/9/19 at 1:40 pm to KyrieElaison
YOU MUST EMULSIFY
Posted on 11/9/19 at 2:57 pm to KyrieElaison
Immersion blender Is your friend.
Posted on 11/9/19 at 3:15 pm to KyrieElaison
If you let it cool to room temperature after making it, some of the oil will come to the top.
I've never had a roux separate other than letting it cool to near room temperature before storing it in jars for later use.
I've never had a roux separate other than letting it cool to near room temperature before storing it in jars for later use.
Posted on 11/9/19 at 4:31 pm to Tigerpaw123
quote:
Get it boiling and whisk like hell it will come together
Posted on 11/9/19 at 10:37 pm to KyrieElaison
quote:
Seperated
Grandpa’s spelling tip. There is “a rat” in separate.
That’s how the pioneer kid in my third grade reader won the spelling bee.
Posted on 11/10/19 at 9:24 am to MusclesofBrussels
What causes this? Never had this happen.
Posted on 11/10/19 at 9:32 am to SlickRick55
Had it happen once with cold stock so I assume that’s the main culprit. Warm/hot stock never had an issue with roux separating
Posted on 11/10/19 at 9:39 am to KyrieElaison
How does this happen? I have made countless gumbos and typically add the stock to the roux but have also added the roux to the stock, etc... and have never had this happen. Do you not stir in your stock with your roux? I whisk mine in. Hell, my stock yesterday was partially frozen and it still didn’t happen.
Not criticizing just curious how this seems to happen a lot yet this has never happened to me.
Not criticizing just curious how this seems to happen a lot yet this has never happened to me.
This post was edited on 11/10/19 at 9:41 am
Posted on 11/10/19 at 10:01 am to KyrieElaison
Ive also never ever had this happen. Only thing I can see is that your oil to flour ratio was off? Too much oil?
All I do is have all my chopped seasoning done ahead of time. As soon as my roux gets to the color I want, I throw in the veggies. I add my meat and stir a little more then add the stock... I’ve done cold, room temp and hot. Never seems to matter and stir with my spoon.
Not once has this separated.
All I do is have all my chopped seasoning done ahead of time. As soon as my roux gets to the color I want, I throw in the veggies. I add my meat and stir a little more then add the stock... I’ve done cold, room temp and hot. Never seems to matter and stir with my spoon.
Not once has this separated.
Posted on 11/10/19 at 10:56 am to KyrieElaison
I've only had this happen once and I'm still not sure why it happened. I browned some flour in an empty pan(no oil) and gradually mixed that in until it came together again.
Posted on 11/10/19 at 11:03 am to dpd901
This is how I make my gumbo as well. However, last week I noticed that after everything was in the pot and on simmer. At about 30 minutes I lifted the lid to find the roux had separated and floating to the top. I grabbed my whisk and whisked for a minute or so and was fine. I stirred more often after that happened. No issues and leftovers we're fine.
This post was edited on 11/11/19 at 10:50 am
Posted on 11/10/19 at 2:49 pm to BugAC
quote:
How does this happen
Self rising flour.
Posted on 11/11/19 at 9:55 am to pochejp
I had this problem and finally figured out I was using cold veggies and stock. I now microwave my veggies for about a minute to take any chill off of them and my stock is heating on the stove.
Posted on 11/11/19 at 2:41 pm to BigB0882
If you get it boiling and whisk it comes together quickly
Not really an issue to be concerned about
Not really an issue to be concerned about
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