Had to scrap a whole batch of red chile stock last night
I was making a big pot of red chile stock for the restaurant, about 5 gallons worth, when I noticed the roux had clumped up from the heat being too high too fast. By the time I caught it, the whole thing was burnt on the bottom and smelled like smoke, so I had to dump it and start over from scratch. Has anyone else had a big kitchen fail like this that threw off your whole prep list?