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re: Who heats their stock before adding it to their Gumbo?
Posted on 10/18/12 at 7:50 pm to Outdoor Chef
Posted on 10/18/12 at 7:50 pm to Outdoor Chef
quote:
How do you judge how much roux to add Gris Gris?
I always make more roux than I need mainly because I don't measure anything when I make gumbo. That's not something I recommend, but I've made it so much that I can pretty much eyeball my needs with the pots I use. I usually make about 5 gallons at a time...not big by some of the standards on the board. I add the roux until I reach the body I want in my gumbo. I don't like it thick. I like it to have body, though. I don't add any meats until I've got the roux in and have allowed it to simmer in the stock for a while.
1
Posted on 10/18/12 at 9:09 pm to Gris Gris
quote:
I always make more roux than I need mainly because I don't measure anything when I make gumbo. That's not something I recommend, but I've made it so much that I can pretty much eyeball my needs with the pots I use. I usually make about 5 gallons at a time...not big by some of the standards on the board. I add the roux until I reach the body I want in my gumbo. I don't like it thick. I like it to have body, though. I don't add any meats until I've got the roux in and have allowed it to simmer in the stock for a while.
Thanks For the Tip
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