Roux that separates. This guy talks funny, but he explains it.

I’ve always had both at least warm if not hot. Never had one separate in my life.

I’ve never had one separate from temperature differences or similarities . I have had them separate due to old flour. Multiple gumbos with separation issues and I tried ALL combinations of temps to no avail. After reading Folse’s book,threw out 10 lbs of flour and started over. Bingo. No more separation. The problem hasn’t recurred.

Only time I had one separate was when I used jarred roux for gumbo that one time. But that’s another thread. Those who normalize skimming lots of oil off of gumbos should be deported (in my tolerant opinion).

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Those who normalize skimming lots of oil off of gumbos should be deported (in my tolerant opinion).

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ive always assumed when i get oil on the surface its from getting the sausage too hot and the oil from it surfaced.

so for awhile i was obsessively browning the sausage then dumping into paper towels in a bowl that i patted dry before adding it back.

however, i've just browned sausage and dumped it into my gumbo the last few times without doing that and haven't had an oil on top.

its one of those mysteries to me; sometimes i get a layer of oil and sometimes i dont.

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. I made 3 gallons of gumbo over the weekend. Stock was simmering as I added the just made hot roux to it. Same way I always do it.

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I've added roux to a gravy to thicken it up, but the splatter from dumping in hot roux was a mess. How do you dump the roux?

my jar roux never separates

I do it the same way LL does it-1 ladle at a time.

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I do it in increments using a ladle. I wait to do each scoop until the previous has incorporated.

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I always did hot roux into hot stock that was steaming off. This was how I learned wiring in a kitchen with a tilt a skillet.

I think it's cooking the roux properly and using the right mixture.

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I've only had one break on me. It was Christmas eve-eve and I had guests coming. No doubt in my mind it was old flour.

I too do the small amounts of stock and let it build before I add more.

That said, I thought the guy standing in his own Michelin two star restaurant made a nice video. He poured all of that cold milk in at once, and it set perfectly. I assumed it may be of some interest to others here.

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bechamel/white sauce

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That's exactly what it was. He took it even further. I go down wormholes of videos like this. You have to turn on captions for the English subtitles.