the fuck happened to my roux
you made pate a choux
>>7719056
Way too much flour. You should probably watch some videos and read a book or two.
>>7719056
You made it in a fucking pot you dingus. C'est terrible desu
>>7719056
Not enough flour. not all the fat has Been Absorbed yet
>>7719056
Too much butter, you made glue.
What proportions and ingredients did you use?
Looks like too much butter or even wrong flour. You did stir at all times right?
>>7719156
Looks like too much butter, which is why it separated. If there was too much flour, it would be like a thick bread dough.
How much of each did you use? You're supposed to use equal amounts by volume.
>>7719156
D) All the above
>>7719174
Looks like a thick bread dough to me.
>>7719174
It got thick like bread dough first, and then it separated. It certainly wasn't liquid.
I kinda just eyeballed it and added stuff as i went.
fuck off this is a troll post. A roux is basic as fuck.
Literally: equal parts flour to equal parts fat (butter), in weight.
100g of flour to 100g of butter. literally mix it in a pot over a fire and you can make a roux.
>>7719182
You got a wonky eye, nigga?
>>7719184
you think i purposefully sabotaged my dinner to make a thread on a chinese image board
>>7719194
Honestly it looks like you added too much flour at first, at too low a heat then added butter at too low a heat and let it simmer. Were you stirring?
>>7719056
I've only made a roux from grease drippings before and never from butter but it looks like there's too much fat and not enough flour.
Usually i have about 1/4 - 1/5 the amount of roux to gravy and thicken with milk.
Once again no idea what kind of roux you're making
>>7719978
it was thicker than mashed potatoes though, almost like dough. If I added more flour wouldn't that make it thicker?
>>7719194
Underrated post
>>7719194
I've seen dumber shit happen.
>>7719993
Too much roux!
>>7719056
Looks fine to me
>>7719959
Yup, this was your prob OP. I know because I did the exact fucking same thing two nights ago and could only "fix" it by going nuts whish a whisk and adding beer of all thigns....so it was no lounger a roux
>>7719185
Made me kek
I'll be honest I didn't actually know you could fail at making a roux. I always wing it and it's always perfectly fine.
I've got the same oven...village one?
>>7719056
Looks fine to me OP. It will make a delicious topping for your authentic 'go 'za
>>7720166
Would you kindly stop.
>>7719194
Best post in thread.
>>7720166
Fuck the haters this is a solid meme.
>>7720170
Would you kindly suck a dick faggot?
You activated the gluten.
did you decrease the temperature and then increase it to boiling?
>>7720223
Its a delicious meme and i love it.
>>7719194
you think i purposefully burned my food to make a thread on a Polynesian video forum?
>>7720223
I think it's more like anything, literally anything, with bread cheese and tomatoes is a pizza to chicagoans
>>7720295
the tomato food fight in spain is 'za enough to meme about
>>7719056
Curdled from extra heat from that red hot large burner with a tiny kettle on it.
>>7719056
we need a step by step walkthrough of what you did.
>>7719174
by weight not volume
