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

asked by Rebecca Elizabeth Dowling over 2 years ago
1 answer 1247 views
C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

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

added over 2 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.