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

asked by Rebecca Elizabeth Dowling about 3 years ago
1 answer 1557 views
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pierino

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

added about 3 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.