It's not only messy, but extremely hot, too.
2007-12-27 03:59:17 · 7 answers · asked by Jenn 7 in Food & Drink ➔ Cooking & Recipes
Maw - Maw - I'm cooking gumbo. I've made it a couple of times, and I always cooked the roux on low-medium heat, but it still gets really hot. I will try boiling it first.Thanks for your suggestion.
2007-12-27 05:41:48 · update #1
You want to be certain to cook over medium heat. Add your liquids by pouring slower and closer to the pan than you currently are because pouring from too high or too fast will cause it to splash. Use a wooden spoon or a flat wooden spatula for mixing the roux and be certain to mix it gently until the liquid has been incorporated.
2007-12-27 04:10:13 · answer #1 · answered by Robert 4 · 1⤊ 0⤋
Your temperature is way too high if it is splattering. You should not make a roux higher than the medium setting. A roux is meant to take a long time stirring constantly on a low to medium heat so it doesn't burn or stick to the pot. I use an enamel coated cast iron pot to make mine and it usually takes 30-40 minutes for a dark roux, a little less for a light roux.
Edit: Sorry, if it is splattering when you are pouring it into a liquid then you may want to let it sit for a couple of minutes after it is finished cooking before you add it to the liquid. Roux is extremely hot once it is finished and it might be that the temp is too high to add it to the liquid.
2007-12-27 04:06:09 · answer #2 · answered by Corey D. 6 · 1⤊ 0⤋
I guess I'm not sure what you are asking exactly. What are you having a problem with? I generally melt the butter, add flour and then very gradually add a bit of the liquid at a time to keep temperature differential at a minimum. Generally I'm making a cheese sauce, so I just add about a tablespoon of milk, stir, add another tablespoon or so, stir, and then add the rest of the liquid. Also, doing this in a saucepan so you have higher walls tends to cut down on mess. Doing it in a sautee pan can be messy because the heat and oils are more spread out.
Is that what you are going for, or am I mis-understanding your question?
2007-12-27 04:06:46 · answer #3 · answered by zebe912 2 · 0⤊ 1⤋
My Mom always spooned the roux into her pot of gumbo mix,then it just bubbles a little.You could use boiling liquid also.Hot on hot reduces splash..What you cooking?
2007-12-27 05:18:12 · answer #4 · answered by Maw-Maw 7 · 0⤊ 0⤋
If yoru roux is splattering, your temp is far too high. Turn it down to just below medium, use a heavy-bottomed pot/pan, and plan on it taking 20 min. or so.
2007-12-27 04:04:09 · answer #5 · answered by Sugar Pie 7 · 1⤊ 0⤋
Are you talking about once the roux is done, to get it from the skillet/pot to your liquid? Just ladle it out of the skillet/pot into the liquid. This will not splatter back on you. Once your skillet/pot is almost empty, you can they pour the rest into your liquid.
2007-12-27 04:07:49 · answer #6 · answered by Anonymous · 1⤊ 0⤋
first yo make the roux then you add the roux to the liquid or base. not the liquid to the roux.
2007-12-27 04:12:59 · answer #7 · answered by TIANO P 1 · 0⤊ 0⤋