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re: Thick vs thin gumbo in relation to area of the state?
Posted on 11/12/14 at 12:30 pm to BugAC
Posted on 11/12/14 at 12:30 pm to BugAC
quote:
But i do love a really dark gumbo. If it's too thick you pick up too much flour taste.
I just wonder how dark people that make thick gumbos or getting their roux. My roux is so dark that if you put enough roux in it to get it thick like a stew all you would taste is the roux.
I assume that everyone knows by thick I am referring to the gumbo broth and not the overall consistency.
3
Posted on 11/12/14 at 12:31 pm to mouton
quote:
I just wonder how dark people that make thick gumbos or getting their roux
racist
Posted on 11/12/14 at 1:21 pm to mouton
quote:
I just wonder how dark people that make thick gumbos or getting their roux. My roux is so dark that if you put enough roux in it to get it thick like a stew all you would taste is the roux.
I use file to thicken
Posted on 11/15/14 at 10:33 am to mouton
quote:Late to the thread, and maybe common knowledge, but the darker the roux, the less the thickening power. Make a small amount of lighter roux to add late as needed for desired consistency. I hate okra, so I never use.
I just wonder how dark people that make thick gumbos or getting their roux. My roux is so dark that if you put enough roux in it to get it thick like a stew all you would taste is the roux
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