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re: Made my first gumbo; Question about tomato in it?
Posted on 10/21/13 at 1:32 pm to Darla Hood
Posted on 10/21/13 at 1:32 pm to Darla Hood
quote:Wait, what?
The darker the roux, the thinner the gumbo.
A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.
This the kind of shite they teach yall at UL-L?
2
Posted on 10/21/13 at 1:38 pm to Count Chocula
quote:
A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.
Umm, no. The darker the roux, the less it will thicken. Browning (caramelization) the flour/starch leads to profoundly decreased thickening (as much as half, by some estimates).
Posted on 10/21/13 at 2:03 pm to Count Chocula
quote:
A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.
This the kind of shite they teach yall at UL-L?
Being wrong only gonna make you look stupid.
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