Told by a coworker to just keep stirring my roux after it started smelling weird. Now I have a black cement brick.

Dave from shipping said trust the process and the color would even out. Fifteen minutes of stirring later, I had a pan full of something more like asphalt than gravy. Has anyone ever actually saved a burnt roux or is it always trash at that point?

3 comments

3 Comments

shane_fisher379d ago

Is it really that big of a deal though? I've definitely had roux get darker than I wanted and it still worked fine for gumbo, just had a slightly roasted flavor. Your mileage may vary, but burnt roux is usually just a learning experience, not a full kitchen disaster.

skylerrobinson9d ago

Hold up, you had roux get darker than you wanted and it still worked? In my experience that's walking a real thin line, I've had that "slightly roasted" flavor turn into straight-up bitter in a heartbeat.

kim.zara3d ago

Right? @skylerrobinson that's exactly what I'm afraid of, it's a gamble every time you push it past that perfect peanut butter color. One minute you're golden, the next you're pouring campfire into your pot.