roux to stock

Discussion in 'General Culinary School Discussions' started by la bleu joe, Jul 13, 2012.

  1. la bleu joe

    la bleu joe

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    In classic French cooking there are 5 mother sauces what is the ratio of roux to stock that you use for each stock?
     
  2. reidar

    reidar

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    I think its 1lbs. Roux to 1gallon of stock.
     
  3. petemccracken

    petemccracken

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    I use a 10:1 ratio for stock:roux for pale roux, with a 3:2 ratio of flour:fat (ratios are by weight, not volume!)

    IIRC, not all Mother sauces utilize roux
     

    FWIW, 1 gallon of water weighs approximately 8.3 to 8.4 pounds or 132.8 ounces to 234.4 ounces
     
    Last edited: Jul 15, 2012
  4. la bleu joe

    la bleu joe

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    Roux is equal part part flour and fat in classic French cooking. And one gallon is 128Oz
     
  5. petemccracken

    petemccracken

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    With regards to a gallon = 128 ounces, in volume that is correct. The figures I provided are weight, not volume. Water density, i.e. weight per unit volume, varies with temperature, if you want the details, take a look at http://mathforum.org/library/drmath/view/56355.html. Be careful, volume ounces and weight ounces are two entirely separate measurements

    With regards to the roux ratio, the 1:1 ratio is the classical ratio and it works, I happen to prefer the 3:2 ratio.