How do I know if I burned my gumbo roux?

The key to good roux is to watch it carefully and whisk it almost constantly (if black specs appear, your roux has burned, and you should start over). Keep whisking until the desired texture and color is achieved.

Is gumbo roux supposed to taste burnt?

Roux that is really burned is awful,bitter to taste. We always cook roux on low heat.It takes longer but is worth it. How long did the garlic cook before adding the liquid? Cooking garlic more than a few seconds can result in a bitter taste.

Why does my roux keep burning?

If you add too much at one time, you risk burning the flour. Adding too much too soon can also cause the oil to overflow creating a huge fire risk. Whisk, whisk, whisk. Keep the roux moving at all times to avoid scorching, being especially mindful of the outer rim of the skillet where the roux is most likely to burn.

How do you dispose of a burnt roux?

Discard the burnt roux and start over. Just make sure it’s cool before you throw it in the trash. 8. Cook roux to the consistency of wet sand at low tide: moist and glossy.

How do you tell if I burned my roux?

If you see black specks in your roux, you’ve burned it; throw it out and start over. When you’re stirring your roux, be very careful not to splatter any on you. It’s extremely hot, and it sticks.

How do I know if I burn my roux?

Does roux go bad?

4 Answers. You can freeze roux and store it up to 6 months without any problems. I put them in plastic ice-tray forms until they are frozen, then move them to a refrigerator bag.

Should roux smell like burnt popcorn?

If it starts to smell like burnt popcorn, don’t panic, that’s fine. For people starting to make roux’s I tell them to cook the flour until it looks like coffee with cream and smells like burnt popcorn. The darker the roux the better the flavor, however just as soon as it’s done, it’ll burn just like that.

What do I do if my roux won’t thicken?

A quick solution is to make a slurry. Add 1 tbsp flour to 1/4 cup liquid and stir til combined, if too thick add a little more cold liquid. BTW, if you add hot liquid it will expand too quickly. Once it is thinned out enough, add to the pot and whisk together.