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

  • 3076 views
  • 1 Comment

1 Comment

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino December 12, 2013

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.

Review our Code of Conduct
Don't send me emails about new comments
Showing 1 out of 1 Comments Back to top
Recommended by Food52