butter fat on top of frozen roux. Is it still good to use?
I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or just start all over again? Thank you.
Best Answer
No problem, just melt it gently over low heat, stirring, and go ahead with whatever you were going to do.
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Can I freeze roux?
Tips for Making Roux It lasts up to six months in the refrigerator or up to a year in the freezer. To freeze roux, place dollops of roux onto a sheet pan and place them in a freezer bag once they're frozen. Roux can also be frozen in ice cube trays.Can you save roux?
In general, it doesn't hurt to make too much roux because you can always store it in the fridge and use it later. Roux keeps very well in a sealed, airtight container. You could make it and store it for a week or even up to a month before you use it. Roux is made by cooking fat with flour.How do you use refrigerated roux?
You can make roux ahead of time, put it in the refrigerator or even freeze it, and use it whenever you want to thicken sauces and stews. First, a reminder on what roux is. It's a mixture of roughly equal amounts of flour and fat, usually oil or butter, that you combine and cook until it begins to color.Why did my roux curdle?
The oil opened the flour using heat. If the stock isn't hot enough, the heated, open flour will cool and close on impact with the stock causing it to "separate". Once this happens, the roux is toast.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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