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The primary thickening agent in flour is the starch. The browning of Your roux is a chemical reaction that uses up starch that can be used to thicken to make delicious ness.


I usually have this same problem when I make a really big batch of gumbo. I've tried all of the usual stuff: adding cold stock to hot roux, hot stock to cold roux, doing an extra vigorous boil. None of it worked. I've come to believe the adding cold to hot trick is old kitchen lore that has no scientific foundation. To settle this, I read some academic ...

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