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re: Made my first gumbo; Question about tomato in it?
Posted on 10/21/13 at 1:38 pm to Count Chocula
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).
2
Posted on 10/21/13 at 1:45 pm to hungryone
No shite... you dont say? This is from the New England Journal for Medicine, The Natl Geographic Foundation or some other scientific authority?
Posted on 10/21/13 at 1:48 pm to hungryone
quote:
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).
God damn straight.
I make a 3 minute roux. I'm a better cook than most of you.
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