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Help! A Real Roux Mess!

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Help! A Real Roux Mess!

FoodChic | Mar 7, 2011 08:03 AM

I've been making the same gumbo recipe for at least four years. Love it! Never had an issue with it until yesterday. Don't know what I did, used the same pan, same wood spatula, same stove top, same ingredients, and the same temperature, but man o' man am I unhappy today.

The recipe I make calls for a butter roux. I keep the heat very low and get my roux dark, dark brown... mahogany in color. It usually takes me just a tad over an hour, but it is so worth the effort.
So, yesterday I doubled the recipe (which is really the entire original recipe, but it makes a boat load of gumbo so I normally half it) and my roux took FOREVER AND A DAY to brown - we're talking well over an hour and a half...close to two. It was unreal. It took so long that it never achieved the normal color and still tasted scorched even though it never went without being stirred...not even for a millisecond. I tossed the whole thing out.

I've never had a roux issue, but I'll be darned if this roux didn't just have it out for me. I'm so flustered today, but I've got to hit it up again tonight. And truthfully, I'm dreading going through this again.

Any suggestions, tips, words of encouragement are greatly appreciated.
Meanwhile, I'm going to be in the corner in the fetal position.

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