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

asked by Rebecca Elizabeth Dowling almost 3 years ago
1 answer 1495 views
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pierino

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

added almost 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.