Roux

Advice, Questions, and Discussions about Roux

I love making pot pie, but lately I have been having trouble with the gravy staying thick. The filling looks great, but when I bake it, it gets soupy.
- Posted by:Margaret Stava Wunschl
- September 17, 2016
- Updated over 8 years ago
- pot pie
- roux
- 5897 views
- 6 Comments
When adding stock to a hot roux should the stock be hot? all at once? little at a time?
- Posted by:Dave
- August 12, 2015
- Updated over 9 years ago
- roux
- 17088 views
- 5 Comments
can you make a roux with whole wheat flour?
- Posted by:Debra
- July 7, 2014
- Updated over 10 years ago
- roux
- 35099 views
- 15 Comments
Why should a boiling liquid never be added to a hot roux
- Posted by:Rebecca Elizabeth Dowling
- December 12, 2013
- Updated about 11 years ago
- roux
- Homework Help
- 7106 views
- 1 Comment
roux won't thicken
- Posted by:kitkat
- November 4, 2013
- Updated about 11 years ago
- Pot Pie
- roux
- sauces
- Chicken pot pie
- 26078 views
- 4 Comments
paprika and bacon roux for soup
- Posted by:ATL
- October 31, 2013
- Updated about 11 years ago
- Paprika
- roux
- soup
- 6362 views
- 8 Comments
Roux took forever to darken.
- Posted by:Lunar
- February 4, 2013
- Updated almost 12 years ago
- roux
- 41501 views
- 14 Comments
Can you make a properly browned roux with rice flour?
- Posted by:billy
- April 18, 2012
- Updated over 5 years ago
- roux
- 29240 views
- 6 Comments
Has anyone had success using whole wheat flour to make a roux (or bechamel)?
- Posted by:healthierkitchen
- September 23, 2011
- Updated almost 7 years ago
- 68569 views
- 16 Comments

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