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

asked by Rebecca Elizabeth Dowling about 1 year ago
1 answer 813 views
Zester_003
pierino

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

added about 1 year 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.