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# roux to stock

In classic French cooking there are 5 mother sauces what is the ratio of roux to stock that you use for each stock?
I think its 1lbs. Roux to 1gallon of stock.

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

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Roux is equal part part flour and fat in classic French cooking. And one gallon is 128Oz
Quote:
Originally Posted by PeteMcCracken

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
Quote:
Originally Posted by la bleu Joe

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

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.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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