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re: Who heats their stock before adding it to their Gumbo?
Posted on 10/18/12 at 4:01 pm to LSUDav7
Posted on 10/18/12 at 4:01 pm to LSUDav7
My stock is usually simmering when I add the roux. I simmer my vegetables in my roux before I add it to the stock. It's not "hot" when I add, but it's certainly warm. It's never as hot as the stock is, though. I add by cooking spoonfuls, stirring after each addition. Never had a problem.
2
Posted on 10/18/12 at 4:06 pm to Gris Gris
quote:this is what I do
I simmer my vegetables in my roux before I add it to the stock. It's not "hot" when I add, but it's certainly warm. It's never as hot as the stock is, though. I add by cooking spoonfuls, stirring after each addition.
quote:
Never had a problem.
only had a problem once when the stock wasn't warm enough
This post was edited on 10/18/12 at 4:07 pm
Posted on 10/18/12 at 7:36 pm to Gris Gris
quote:
My stock is usually simmering when I add the roux. I simmer my vegetables in my roux before I add it to the stock. It's not "hot" when I add, but it's certainly warm. It's never as hot as the stock is, though. I add by cooking spoonfuls, stirring after each addition. Never had a problem.
How do you judge how much roux to add Gris Gris?
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