30 years in and I just learned why my roux always broke

Read a food science blog last Tuesday that said乳化 happens at 160 degrees, not just from whisking fast. I've been rushing it on a high flame since culinary school in 1994. Anyone else get taught a technique that was straight up wrong?

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lisak2617d ago

Oh man, this hits home hard. My grandma taught me to make gumbo roux back in the day, and she swore by cranking the heat and stirring like crazy. Spent years wondering why it separated every single time, thought it was just me. Finally watched a video last year that mentioned the temp thing, and honestly, felt like a complete fool. It's wild how these old-school tricks just get passed down without anyone questioning them. Now I'm the one telling everyone to grab a thermometer and chill out on the flame.