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.

>>7719061
>>7719132
>>7719136
well which one is it

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?

File: genuine chicago za.jpg (38KB, 550x412px) Image search: [Google]

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>>7719056
Looks fine to me OP. It will make a delicious topping for your authentic 'go 'za

>>7720166
Would you kindly stop.

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>>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?

>>7720174
>>7720185
It really isn't you annoying samefag, stop being autistic about pizza. I've never even been to Chicago, but it stopped being funny around when you decided to claim anything with more than an inch of thickness is a Chicago-style pizza. You're forcing it, idiot.

File: fingerless-gloves-fedora.png (117KB, 320x263px) Image search: [Google]

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>>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