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Started By
Message
re: Gumbo (again) questions
Posted on 9/22/14 at 11:01 am to CAD703X
Posted on 9/22/14 at 11:01 am to CAD703X
quote:
its not once you've gotten the technique down..but some of us don't make it enough to the point i end up ruining it the first time i do it after its been awhile.
i understand that, i guess.
I must make gumbo and gravies a lot. You do have to commit to the roux though, while your making it. No other side project, just stir the roux, or you'll burn it. FWIW, i've never burned a roux. The trick to get it brown quicker is to get the oil hot, right up to the smoke point, then stir in your flower. A light roux can be achieved in 5-8 minutes. Dark roux in 10-15 minutes. My roux saturday was a perfect chocolate color.
My wife says i cook gumbo too much. She says she only eats gumbo when it gets cold, but that's why God made air conditioning.
0
Posted on 9/22/14 at 3:51 pm to BayouBlitz
quote:
I prefer a darker roux with chicken/gumbo and a lighter roux with seafood. I find seafood to have a more delicate flavor, so I don't want to overpower that with a very dark roux.
yeah I'm just the opposite on this one. Darker roux is for Seafood. For example, Don's in Lafayette is deep and dark and excellent with Shrimp, Oysters and Crab. I never found it over powers but greatly compliments. on the other hand chicken has a lighter flavor than say crab, and does better with a much lighter brown roux. Your mileage may vary.
Posted on 9/22/14 at 3:52 pm to TigerGman
I'm with you on the Don's gumbo. See the pic of it in my signature.
I don't like light roux with anything, though. Chicken doesn't have a delicate flavor. It has NO flavor unless it's smoked.
I don't like light roux with anything, though. Chicken doesn't have a delicate flavor. It has NO flavor unless it's smoked.
Posted on 9/22/14 at 4:10 pm to Gris Gris
quote:
I'm with you on the Don's gumbo.
You're making me want to drive to Lafayette. Their seafood Gumbo rocks and consistently so for as long as I can remember back into the 60's. I never skip a bowl or a cup.
I've only been to Don's in Baton Rouge a few times. Probably my imagination but it's just not quit as good.
Posted on 9/22/14 at 4:11 pm to CAD703X
quote:
I did the 2 minutes then 1 minute method and for the first 6 minutes or so it was blond and runny then all of a sudden it thickened and turned dark chocolate.
I even go down to 30 sec microwave times toward the end, then stir, then 30 seconds, etc.
You can get it super dark without burning it this way. I once got it too dark and it didn't like it as much. I mean it was almost black. It wasn't burned (trust me, I've tasted/smelled burnt roux) but just had too dark a flavor.
I prefer to keep mine in the dark brown dress sock color. I just tried this once because I saw an old Justin Wilson tv clip where he got his roux super dark and I had to try it.
Posted on 9/22/14 at 5:28 pm to TigerGman
quote:
You're making me want to drive to Lafayette.
Any time I'm in Laffy, I pick some up, but I usually get the shrimp gumbo. They pack it up with the shrimp raw for me so I can cook it when I get home rather than overcooking them. I usually get about 6 bowls and then freeze the base and the raw shrimp per bowl, separately. I love their shrimp gumbo.
I haven't been to Don's BR in years, but it didn't taste the same to me when I went there.
Posted on 9/23/14 at 3:50 pm to BayouBlitz
quote:
even go down to 30 sec microwave times toward the end, then stir, then 30 seconds, etc.
You can get it super dark without burning it this way
once mine turned dark & got really thick i was afraid the edges would burn & ruin it.
you can really go 'dark dress sock' and its ok?
is there like a 'roux' pantene colorwheel somewhere?
rat?
Posted on 9/23/14 at 4:02 pm to CAD703X
Mine is more like the top one. I'm a dark roux lover.
Posted on 9/23/14 at 4:04 pm to hungryone
Yeah, colors are tough. I pulled up that page and it looks different on each of my two monitors.
I tend to go a little darker than a Hersheys bar. And I've managed a 'dark chocolate' color without burning.
I tend to go a little darker than a Hersheys bar. And I've managed a 'dark chocolate' color without burning.
Posted on 9/23/14 at 4:21 pm to Gris Gris
quote:
Otis is all about the funky herbs in his gumbo. I don't use them in mine. I'm more of a purist in that sense. If you have a good roux and good meats, with the veggies, you're going to have great gumbo. FACT. I don't like herby flavored gumbo. It's unnatural to me! Otis will be here shortly to argue why bay leaves, oregano and all manner of other things need to go in his gumbo. Apparently, without them, he can't seem to make it taste good.
Hmmmm....so you thought you could pull a document dump, bury this in a long thread and hide it from me, didn't you????
For the record, a few bay leaves in a stock are awesome.
Oregano, a nice touch of it, is a wonderful accent to a seafood gumbo.
Fresh parsley, flat leaf of course, is an herb and most certainly belongs in any gumbo.
a bland palate is easy to please and harder to educate. 'Nuff said.
Posted on 9/23/14 at 4:28 pm to OTIS2
quote:
Oregano
all in on the bay leaves and parsley, but i have to draw the line at oregeno. this ain't spaghetti!
Posted on 9/23/14 at 4:36 pm to OTIS2
quote:
Hmmmm....so you thought you could pull a document dump, bury this in a long thread and hide it from me, didn't you????
Not my fault that you failed to read one of my awesome posts. You have to be on your toes. I was just fine until CAD ratted me out. I probably persuaded a few folks to stop with all the greenery in gumbo.
quote:
For the record, a few bay leaves in a stock are awesome.
I know they are when I'm not using the stock for gumbo or something else that doesn't need bay leaves.
quote:
Oregano, a nice touch of it, is a wonderful accent to a seafood gumbo.
Nada. File is all that's needed if you like it. Compliments seafood gumbo.
quote:
Fresh parsley, flat leaf of course, is an herb and most certainly belongs in any gumbo.
Don't use it in mine, but I'm not opposed to a little of it. Very little.
quote:
a bland palate is easy to please and harder to educate. 'Nuff said.
It's not about being bland as gumbo made properly certainly is not bland. Yours has so many herbs added to it, people don't know if they're eating Italian soup with a roux or something else. Do you add pasta, too? If you make it well, it doesn't need those crutches. Good lawd, man!
Posted on 9/23/14 at 4:43 pm to TigerGman
quote:
yeah I'm just the opposite on this one. Darker roux is for Seafood. For example, Don's in Lafayette is deep and dark and excellent with Shrimp, Oysters and Crab. I never found it over powers but greatly compliments. on the other hand chicken has a lighter flavor than say crab, and does better with a much lighter brown roux. Your mileage may vary.
I agree with you . I like darker roux for seafood and a lighter (peanut butter/walnut)for chicken
Posted on 9/23/14 at 4:54 pm to Gris Gris
quote:
I was just fine until CAD ratted me out.
i couldn't just let that one slide. its like knowing a secret about a classmate and not telling him even though you pass him in the hall every day.
Posted on 9/23/14 at 5:04 pm to CAD703X
quote:
is there like a 'roux' pantene colorwheel somewhere?
rat?
Posted on 9/23/14 at 5:06 pm to CAD703X
I'll make sure not to tell you any secrets, CAD!
Posted on 12/27/14 at 6:40 pm to Gris Gris
Making my first ever gumbo from scratch tomorrow. Using your cheat but making my own roux. Or at least attempting. Making a chicken and sausage. Just picked a couple rotisserie chickens and got a couple pounds of andouille.
Question...do you all brown your sausage before adding it to the gumbo or just add it with the chicken and simmer to cook it?
Question...do you all brown your sausage before adding it to the gumbo or just add it with the chicken and simmer to cook it?
Posted on 12/27/14 at 7:07 pm to Dr. Morgus
I brown my sausage.
The rottesseir chicken is way to go.
I debone and boil my stock using bones and carcass along with trinity.
I have pics of the peanut butter roux if you want it.
It's great, just cooked one three nights ago.
Starting another one shortly for tommorw evening family gathering.
The rottesseir chicken is way to go.
I debone and boil my stock using bones and carcass along with trinity.
I have pics of the peanut butter roux if you want it.
It's great, just cooked one three nights ago.
Starting another one shortly for tommorw evening family gathering.
Posted on 12/27/14 at 7:22 pm to TIGRLEE
quote:Just understand there's no peanut butter in it - that was a joke. (At least I hope it was.) A "peanut butter roux" refers to the color, not the ingredients.
I have pics of the peanut butter roux if you want it.
It's great, just cooked one three nights ago.
If you're making a first time roux, I'd recommend using a little extra oil. It makes it easier to cook. Once you get the hang of it, you can reduce the oil component.
This post was edited on 12/27/14 at 7:24 pm
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