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pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
12981 posts

re: Made my first gumbo; Question about tomato in it?


quote:

This cost me about $45 I am guessing for 10 quarts.

I'm not counting the rice, file', seasonings, oil, chicken broth, etc.


You probably don't want to run the numbers.

That seafood gumbo was in Grand Isle with fresh-off the dock oysters, shrimp, crabs and trout we caught. And eggs.

Like I said...it was a big pot.






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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10651 posts

re: Made my first gumbo; Question about tomato in it?


quote:

seafood gumbo


I want to tackle this at some point. I much prefer it, but I am not ready yet.






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pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
12981 posts

re: Made my first gumbo; Question about tomato in it?


quote:

I want to tackle this at some point. I much prefer it, but I am not ready yet.


All you need is some drunk folk with open wallets. That and a shrimp stock.






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JasonL79
New Orleans Saints Fan
Gretna
Member since Jan 2010
3633 posts

re: Made my first gumbo; Question about tomato in it?


quote:

I agree wholeheartedly with the idea of a "brightener" needed in gumbo, but I'm not a fan of tomatoes to accomplish this. I use lemon juice, added near the end of cooking, to perk up the flavors (especially in a seafood gumbo). I also add a full bunch of finely chopped fresh parsley and a small bundle of chopped green onion tops...the slightly bitter astringency of the fresh parsley and onions add a counterpoint to the richness and smoke of the gumbo.


I have never used anything to brighten my gumbo except green onions or parsley. Never tried lemon juice in a seafood gumbo either. It seems like this would overpower the roux and rich seafood stock but maybe not. I may try some in the bowl to test it out next time.






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hungryone
LSU Fan
river parishes
Member since Sep 2010
1394 posts

re: Made my first gumbo; Question about tomato in it?


quote:

No shite... you dont say? This is from the New England Journal for Medicine, The Natl Geographic Foundation or some other scientific authority?


Good Lord, are you too lazy to Google? Try esteemed food scientist and author Shirley Corriher, who devotes space to it in her excellent "Cookwise". P 277, if you really want me to hold your hand.

Excessive heating (or reheating) of even a non-browned, starch thickened sauce will also lead to eventual thinning. Ever had a repeatedly reheated light brown gravy separate? It's starch damage. Heated for too long, the starch begins to break down and will no longer gelatinize a liquid.

Dig back into your memories of organic chemistry...or go read McGee in addition to Corriher.






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pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
12981 posts

re: Made my first gumbo; Question about tomato in it?


Stop being shitheads guys.





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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
46356 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Being wrong only gonna make you look stupid.
This is not possible. One can only be just so dumb.






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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
46356 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Good Lord, are you too lazy to Google?
YEP

quote:

Dig back into your memories of organic chemistry
Only the cool ultra-liberls at Yale took that.

quote:

Excessive heating (or reheating) of even a non-browned, starch thickened sauce will also lead to eventual thinning.
Due to liquid/water evaporation.

Ive been making gumbo for years. I dont need a book to teach me how, but thanks.






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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
46356 posts

re: Made my first gumbo; Question about tomato in it?


How to make gumbo, circa 2013







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hungryone
LSU Fan
river parishes
Member since Sep 2010
1394 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Due to liquid/water evaporation.

Liquid/water evaporation would thicken a mixture--not cause it to thin.






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G Vice
LSU Fan
Lafayette, LA
Member since Dec 2006
8487 posts
 Online 

re: Made my first gumbo; Question about tomato in it?


Pickles in your potato salad ?!?!

And I was this close :holds2fingersclosetogether:
to going full swoon on you.....







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Gris Gris
LSU Fan
RED GRAVY RULES!!
Member since Feb 2008
22651 posts
 Online 

re: Made my first gumbo; Question about tomato in it?


quote:

I made 10 quarts, so yes I still have some.



Fool around with a little of it for your flavor questions so you can note what you might want to change next time. It also might be a bit thicker based on the roux to liquid ratio you used. I don't care for thick gumbo, another reason I don't care to add okra since it's a thickener. I usually go 1/2 cup each oil and flour to about 10 cups water or maybe a little less. I like the gumbo to have body, but not be stew like.

It freezes well. I put some plastic wrap on top of the gumbo in the plastic container and make sure there are no air bubbles. Then put the top on the container. That prevents any freezer burn on top of the gumbo. It expands when frozen so don't fill the containers too high.






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Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4205 posts

re: Made my first gumbo; Question about tomato in it?


quote:

And I was this close :holds2fingersclosetogether:
to going full swoon on you.....








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Rohan2Reed
Grambling Fan
Oh and uh, give Knox a grant.
Member since Nov 2003
68763 posts
 Online 

re: Made my first gumbo; Question about tomato in it?


quote:

Liquid/water evaporation would thicken a mixture--not cause it to thin.


count is so incredibly lost in this thread it's tough to watch him continue to scramble for answers






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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
8599 posts

re: Made my first gumbo; Question about tomato in it?


quote:

Better ideas?


Try using rendered hog lard for your fat.. If you're making a gumbo with duck, you can use duck fat.
Chicken fat can also be used if you have an ample supply of organic free range chicken fat.






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pooponsaban
LSU Fan
Baton Rouge
Member since Feb 2008
12981 posts

re: Made my first gumbo; Question about tomato in it?


quote:

If you're making a gumbo with duck, you can use duck fat


Wild duck has close to zero fat.

quote:

Chicken fat can also be used if you have an ample supply of organic free range chicken fat.


Just use oil like everybody else.






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Count Chocula
Yale Fan
Tier 5 and proud
Member since Feb 2009
46356 posts

re: Made my first gumbo; Question about tomato in it?


I guess admin didnt like my response and removed the post.







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Tigertown in ATL
LSU Fan
Atlanta/Savannah
Member since Sep 2009
10651 posts

re: Made my first gumbo; Question about tomato in it?


quote:

if you have an ample supply of organic free range chicken fat.


I have chickens in my back yard. Can I just carve some off from time to time?






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