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re: Argh - screwed up my gumbo again, please help
Posted on 1/11/10 at 11:02 am to Melleaux Tiger
Posted on 1/11/10 at 11:02 am to Melleaux Tiger
quote:
I added the roux to the stock when both were very hot
1. make roux with whisk
2. add vegetables and cook down
3. add cold stock, a cup at a time. be sure to stir the roux stock mix to fully incorporate the liquid before you add more stock
4. bring to a boil to fully thicken
2
Posted on 1/11/10 at 11:24 am to Geaux2Hell
if you do the roux seperate[in a black iron skillet] you need to add it in the stock once the stock is at a rolling boil...
Posted on 1/11/10 at 11:46 am to Geaux2Hell
quote:
1. make roux with whisk
2. add vegetables and cook down
3. add cold stock, a cup at a time. be sure to stir the roux stock mix to fully incorporate the liquid before you add more stock
4. bring to a boil to fully thicken
Thanks. I'll try this next time. FWIW, I did add the vegetables to the roux and cooked them down. Maybe the problem is that my stock was hot when I added the roux and I added it all at once.
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