Took 6 months to figure out why my roux kept breaking

Every single time I made gumbo, the roux would split when I added stock. Tried lower heat, warmer stock, whisking harder. Nothing worked. Finally realized my pan was too thin, heat spots were scorching it in patches. Swapped to a cast iron pot last Tuesday. First batch held together perfectly. Anyone else fight a basic technique for way too long before the real culprit hit you?

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1 Comment

terry_lewis2110d ago

Man, six months of ruined gumbos over a thin pan... that's brutal. I would've lost my mind way earlier than that, probably started blaming the weather or something. Heat spots are sneaky like that though, they mess with everything and you just think you're doing something wrong. Cast iron really does fix a whole world of problems, once you learn to be patient with it. Glad you finally cracked the code, but man, that's a painful path to get there.