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re: Big oven roux questions
Posted on 4/16/15 at 1:14 pm to LSUTygerFan
Posted on 4/16/15 at 1:14 pm to LSUTygerFan
quote:
So, I'm doing it backwards adding the stock to the roux?
Either way works. I don't typically make small amounts of gumbo, so I can't add stock to my large cast iron skillet. That's why I do it the way I do and I've always done it that way. There are plenty of folks who make gumbo in the same pot they use to make the roux. They add the stock to the roux slowly.
1
Posted on 4/16/15 at 1:22 pm to Gris Gris
I'm obviously a novice. honestly, i had not even attempted to make gumbo until i read that other thread. It always seemed too intimidating.
I may try this again this weekend and try doing it the other way around and see how that works. I didn't like the way the roux and stock seemed to separate. Maybe adding roux to already heated stock will help with that?
I may try this again this weekend and try doing it the other way around and see how that works. I didn't like the way the roux and stock seemed to separate. Maybe adding roux to already heated stock will help with that?
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