All questions

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

asked by Rebecca Elizabeth Dowling 9 months ago
1 answer 689 views
Zester_003
pierino

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

added 9 months 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.