Cooking and Baking

Roux troubles

I'm making gumbo this evening and my roux refuses to incorporate! It is floating on the top of the stock. I've been making roux and gumbo for over 20 years and this has never happened before. Any thoughts on what may be going wrong and how to fix it? By the way, I live in a high altitude are, over 7,200 ft, but I've made gumbo here before without problems.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed