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Started By
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re: Who heats their stock before adding it to their Gumbo?
Posted on 10/18/12 at 3:16 pm to SUB
Posted on 10/18/12 at 3:16 pm to SUB
quote:I've never done that. My stock is typically still pretty hot though after I strain it just before making my roux. Nowhere near a boil, though.
I added freshly made hot roux to a rolling boil stock
ETA:
quote:I always cook my trinity in the roux.
And the roux doesn't have to be ice cold. Just cool it down but throwing some onions and bell peppers in it. As long as it isn't really hot, it should mix well.
This post was edited on 10/18/12 at 3:17 pm
2
Posted on 10/18/12 at 3:44 pm to Politiceaux
quote:
I always cook my trinity in the roux.
This is the way to go. It stops the roux from cooking and produces one of the best smells known to man.
Posted on 10/18/12 at 6:40 pm to Politiceaux
quote:
I always cook my trinity in the roux
One related observation to that is IF you add the onions with the goal of having them carmelize, then add the onions first and wait for it to happen before adding the rest of the trinity. Adding all at the same time will typically prevent carmelization due to the water content (water to sugar ratio) of the other veggies.
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