Sometimes our gravy breaks down, gets watery after heating in the steam table. time frame starting at 4 a.m., using it at 10:30 a.m..
2007-08-06 12:36:25 · 9 answers · asked by haugensherry 1 in Food & Drink ➔ Cooking & Recipes
A roux does tend to split, so it does need to be stirred from time to time.
My suggestion would be to make it closer to the time of service, say 1000.
2007-08-06 12:43:39 · answer #1 · answered by Anonymous · 1⤊ 0⤋
That's because the starch molecules in the flour can only hold so much liquid. You stir in the roux, then bring to a boil. As the heat rises, the starch molecules swell. At some point, though, they pop like a balloon and cannot be repaired and. When they pop, they release the liquid (broth) they were holding.
Best advice is to (1) make it a bit later in the morning and (2) dont' keep over very high heat for extended periods. Just out of the danger zone (>145ºF) until service (crank it back up) is best.
2007-08-06 12:41:22 · answer #2 · answered by Sugar Pie 7 · 1⤊ 0⤋
If it is a roux... (the correct term), it depends on the type of oil and how long it sits, etc. It is always best to make it and then use is quickly. A roux is a thickener for different types of soups, gravy etc. For instance Gumbo is only Gumbo if it is made with a roux. Otherwise it is a soup or stew. The roux can be made with oil and flour or butter and flour and can be cooked fast (careful not to burn) or slow for a better taste. It can be light colored or mahogany brown. If you have questions, consult your local Cajun.
2007-08-06 12:45:51 · answer #3 · answered by Splatters 2 · 1⤊ 0⤋
People go to resturants for FRESH FOOD. Make your gravy in MUCH smaller batches and don't try to keep it longer than an hour or two. If everything on your steam table is held so long past it's prime I am surprised you have any repeat customers!
2007-08-06 12:47:45 · answer #4 · answered by Bert C 7 · 1⤊ 0⤋
Gravy needs to be stirred frequently if being heated. However i think part of the problem is your long heating period because it seems to me that it would ruin your perfect balance of rue and moisture.
2007-08-06 12:41:32 · answer #5 · answered by snl79ohio 2 · 0⤊ 0⤋
My hollandaise breaks occasionally when I've held it for too long while waiting for the other food. Toss some butter (don't know how much your batch is) and whisk like crazy. That'll bring it back.
2007-08-06 13:08:01 · answer #6 · answered by chefgrille 7 · 1⤊ 0⤋
Your proportions (ratio)of flour to oil may not be equal, if it's not that,I don't know what it would be. P.S. By the way it's spelled roux.
2007-08-06 12:49:02 · answer #7 · answered by bird 3 · 1⤊ 0⤋
A 'rouge'? You're concocting make-up? Don't you mean a roux?
2007-08-06 12:44:55 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Is this a question?
2007-08-06 12:40:47 · answer #9 · answered by Chef D 4 · 1⤊ 0⤋