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re: Argh - screwed up my gumbo again, please help
Posted on 1/10/10 at 9:10 am to Melleaux Tiger
Posted on 1/10/10 at 9:10 am to Melleaux Tiger
Ok, breathe. 
Now when it comes to consistency the size of the roux is what matters. The rule of thumb I use is cover the bottom of the pot with oil. Get it hot then add flour slowly. If the consistency is to watery, bigger roux. Too thick, smaller roux.
Now when it comes to color here is the south LA secret..............Kitchen Bouquet.
Color usually has nothing to do with taste........its a mind thing.
Now when it comes to consistency the size of the roux is what matters. The rule of thumb I use is cover the bottom of the pot with oil. Get it hot then add flour slowly. If the consistency is to watery, bigger roux. Too thick, smaller roux. Now when it comes to color here is the south LA secret..............Kitchen Bouquet.
Color usually has nothing to do with taste........its a mind thing.
This post was edited on 1/10/10 at 9:13 am
1
Posted on 1/11/10 at 5:36 am to Daygo85
quote:
Color usually has nothing to do with taste........its a mind thing.
And you don't brown your tomato paste to make your red gravy?....come on dago
This post was edited on 1/11/10 at 5:38 am
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