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re: Gumbo question
Posted on 12/3/13 at 11:18 am to Tigertown in ATL
Posted on 12/3/13 at 11:18 am to Tigertown in ATL
It just seems like the roux and the chicken stock won't combine. I had the stock boiling very hot and added the canned roux spoon by spoon. When I did my own roux, I did reverse and added chicken stock cup by cup. Both times they didn't mold into one gravy like texture.
1
Posted on 12/3/13 at 11:59 am to Doyle McPoyle
I've never had a problem with it being grainy or not incorporating well. I don't think the stock needs to be "boiling". Mine is usually simmering and I had the roux with trinity having been sauteed in it, spoonful by spoonful, stirring with each addition. I add the roux as soon as I'm done simmering the trinity in it so it's also hot. I don't see a problem adding cool roux to hot stock, but I wouldn't add roux to cool stock. I think you can add cool stock to warm roux slowly without issue.
The reason I add roux to stock is because I make the gumbo in a large pot rather than in the cast iron skillet in which I make the roux. My roux usually fills up a big fryer skillet. No room for any stock.
The reason I add roux to stock is because I make the gumbo in a large pot rather than in the cast iron skillet in which I make the roux. My roux usually fills up a big fryer skillet. No room for any stock.
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