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Gumbo question
Posted on 12/3/13 at 10:04 am
Posted on 12/3/13 at 10:04 am
I am a gumbo novice and have cooked gumbo twice now. Once with my own roux and once with a premade roux (I was in a rush). Both times the gumbo sauce ends up grainy and not consistent. Any idea as to what I am doing wrong?
8
Posted on 12/3/13 at 10:06 am to Doyle McPoyle
You needed to add tomatoes.
Posted on 12/3/13 at 10:07 am to Doyle McPoyle
What kind of gumbo? Chicken and Sausage?
In addition to tomatoes, use okra. The slimeyness counteracts the graininess.
In addition to tomatoes, use okra. The slimeyness counteracts the graininess.
Posted on 12/3/13 at 10:11 am to Doyle McPoyle
Probably need to boil/simmer longer
Posted on 12/3/13 at 10:27 am to Doyle McPoyle
It sounds like your roux is not incorporating the fluid of the pot adequately. Try giving it a "beating" with a whisk to declump(made up word). it.
Posted on 12/3/13 at 10:30 am to Doyle McPoyle
You might want to try adding your roux to your boiling stock a spoon at a time while whisking.
Posted on 12/3/13 at 10:56 am to Doyle McPoyle
quote:
sauce ends up grainy
not sure what this means but, I would assume that you need to cook your roux done a little longer.
Posted on 12/3/13 at 2:19 pm to Doyle McPoyle
What brand were you using? I use Savoie's dark roux and whisk the hell out of it.
Posted on 12/3/13 at 4:09 pm to Doyle McPoyle
Did you use any granulated garlic or granulated onion? Or anything else that was pureed? That doesn't look like separated roux to me.
This post was edited on 12/3/13 at 7:24 pm
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