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re: Cast iron or stock pot for cooking gumbo in
Posted on 8/19/18 at 12:55 pm to TigerstuckinMS
Posted on 8/19/18 at 12:55 pm to TigerstuckinMS
i Understand it all accomplishes the same goal. Transfer the stock or transfer the roux. I just feel kind of silly cooking gumbo in a soup pot.
60 qt and a 2 ft spoon? You in the catering business baw?
60 qt and a 2 ft spoon? You in the catering business baw?
3
Posted on 8/19/18 at 1:33 pm to Houma Sapien
quote:
60 qt and a 2 ft spoon? You in the catering business baw?
I’ll also add: do you need some more friends? I bring wine and beer every time.
This thread has me making a shrimp, crab and okra gumbo this afternoon. Thanks for the inspiration.
I’ll post about all of the things I did incorrectly later.
Posted on 8/19/18 at 1:34 pm to Houma Sapien
I had always just used my cast iron pot for roux and then transferred the stock to the cast iron. But the majority on here said to transfer the roux to the stock pot so I have done that the last 3 or 4 times and notice absolutely no difference in color or flavor. This is for seafood gumbo.
Posted on 8/19/18 at 2:16 pm to Houma Sapien
quote:
60 qt and a 2 ft spoon? You in the catering business baw?
Nah, the pot came to me by way of a closing restaurant that gave it away. The 2 ft spoon came from Amazon.
ETA: Goddammit, now I'm getting ads for pots.
This post was edited on 8/19/18 at 2:28 pm
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