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re: Argh - screwed up my gumbo again, please help
Posted on 1/10/10 at 4:00 pm to rented mule
Posted on 1/10/10 at 4:00 pm to rented mule
Thanks for all the tips. I added the roux to the stock when both were very hot. Maybe that's it. I don't think I burned the roux. If anything, it was a hair light, but just barely. The flour may be a little old. Maybe that's it. I used a flat wooden spoon for stirring (not a whisk), but it was very smooth, so I don't think that's it. I think I was too heavy on the oil. I guess I'll try going heavier on the flour next time.
2
Posted on 1/10/10 at 4:52 pm to Melleaux Tiger
quote:
Thanks for all the tips. I added the roux to the stock when both were very hot. Maybe that's it.
Make sure you add your vegetables BEFORE adding the stock. The temp should drop when you stir in onions, green onions, garlic (and celery for the Yankees). By the time these clear the temp will have dropped, then add your stock and never return to high heat again.
Edit: Last time I went through downtown Ville Platte is only had bars, barber shops and funeral homes. Has anything changed?
This post was edited on 1/10/10 at 4:54 pm
Posted on 1/10/10 at 5:12 pm to Melleaux Tiger
quote:
I added the roux to the stock when both were very hot
I believe this is your problem. I've had it happen to me before when I added hot stock to hot roux.
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