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Why should a boiling liquid never be added to a hot roux

asked by Rebecca Elizabeth Dowling about 2 years ago
1 answer 999 views
153e100a-284f-4c64-a3cc-72ac1de69d2d--zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

Your liquid should be simmering not boiling. If it happens to be milk (as in bechamel) it should be scalded. At the opposite extreme don't add cold liquid to your roux or it will be lumpy.