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Apr 9, 2022 · while practice is the key to perfecting a smooth roux, bon appétit says that the most common mistake is not paying enough attention to its color and aroma. For its aroma, roux. Jan 27, 2025 · to make a blond roux:
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Continue cooking the roux for as long as 10 minutes, stirring frequently, or until it reaches a caramel color. To make a brown roux: What seems to have happened to your roux is you never actually entered into the gelatinization phase. Butter has low water content, 15% or so, which isn't enough to actually start the.
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Dec 13, 2024 · identifying bad roux is crucial, as using spoiled ingredients can ruin your dish. Here are several indicators that your roux may have gone bad: The first sign of bad roux often. Sep 26, 2009 · generally speaking, roux thickens best at the boil. If you add hot or cool roux to a pot of liqud.
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