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re: What ratio of roux to stock do you use in your gumbo?
Posted on 1/3/14 at 11:08 am to mouton
Posted on 1/3/14 at 11:08 am to mouton
quote:
I normally make small batches just for me and the wife. Lately I have been using a roux consisting of half a cup of flour/half cup oil to a couple quarts stock.
Ask R2R. His roux is a beautiful, light yellow color. Same shade as chicken noodle soup.
3
Posted on 1/3/14 at 11:12 am to LSU Piston
Da fuq?
Posted on 1/3/14 at 11:21 am to LSU Piston
I would love to see pics of such a rich and beautiful roux.
Posted on 1/3/14 at 11:25 am to LSU Piston
quote:
Ask R2R. His roux is a beautiful, light yellow color. Same shade as chicken noodle soup.
Not to mention the deep manila envelope color he gets when he "browns" his meat or that amazing layer of intense crunch he achieves with the 2 minute saute of vegetables.
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