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Who heats their stock before adding it to their Gumbo?
Posted on 10/18/12 at 2:57 pm
Posted on 10/18/12 at 2:57 pm
Is it important? Will it guarantee that the roux and the stock will come together?
8
Posted on 10/18/12 at 2:59 pm to LSUDav7
Hot Roux, cold stock
Cold Roux, Hot Stock
What I was taught in culinary school
Cold Roux, Hot Stock
What I was taught in culinary school
Posted on 10/18/12 at 3:02 pm to LSUDav7
I see this question asked quite often. Am I the only person who doesn't pay attention to the relative temps of the roux/stock and who's never had an issue with them coming together?
Posted on 10/18/12 at 3:06 pm to LSUDav7
I had a stock near boiling point last weekend before I added it to the roux.
It helps as far as I'm concerned.
It helps as far as I'm concerned.
Posted on 10/18/12 at 3:07 pm to LSUDav7
I add hot roux to warm/hot stock all the time and have never had a separation problem. 
This post was edited on 10/18/12 at 3:07 pm
Posted on 10/18/12 at 3:14 pm to Politiceaux
I added freshly made hot roux to a rolling boil stock and the roux separated in the stock and ruined the aesthetics of the gumbo. It still tasted ok (not the best) but it looked gross.
So yeah, don't add hot roux to hot stock, or vise versa.
And the roux doesn't have to be ice cold. Just cool it down but throwing some onions and bell peppers in it. As long as it isn't really hot, it should mix well.
So yeah, don't add hot roux to hot stock, or vise versa.
And the roux doesn't have to be ice cold. Just cool it down but throwing some onions and bell peppers in it. As long as it isn't really hot, it should mix well.
This post was edited on 10/18/12 at 3:15 pm
Posted on 10/18/12 at 3:16 pm to SUB
quote:I've never done that. My stock is typically still pretty hot though after I strain it just before making my roux. Nowhere near a boil, though.
I added freshly made hot roux to a rolling boil stock
ETA:
quote:I always cook my trinity in the roux.
And the roux doesn't have to be ice cold. Just cool it down but throwing some onions and bell peppers in it. As long as it isn't really hot, it should mix well.
This post was edited on 10/18/12 at 3:17 pm
Posted on 10/18/12 at 3:24 pm to Politiceaux
quote:
I add hot roux to warm/hot stock all the time and have never had a separation problem.
Posted on 10/18/12 at 3:44 pm to Politiceaux
quote:
I always cook my trinity in the roux.
This is the way to go. It stops the roux from cooking and produces one of the best smells known to man.
Posted on 10/18/12 at 4:01 pm to LSUDav7
My stock is usually simmering when I add the roux. I simmer my vegetables in my roux before I add it to the stock. It's not "hot" when I add, but it's certainly warm. It's never as hot as the stock is, though. I add by cooking spoonfuls, stirring after each addition. Never had a problem.
Posted on 10/18/12 at 4:06 pm to Gris Gris
quote:this is what I do
I simmer my vegetables in my roux before I add it to the stock. It's not "hot" when I add, but it's certainly warm. It's never as hot as the stock is, though. I add by cooking spoonfuls, stirring after each addition.
quote:
Never had a problem.
only had a problem once when the stock wasn't warm enough
This post was edited on 10/18/12 at 4:07 pm
Posted on 10/18/12 at 4:07 pm to LSUDav7
warm stock is gonna break your roux
Posted on 10/18/12 at 4:45 pm to LSUDav7
Hot Stock + Hot Roux = Winning
Posted on 10/18/12 at 6:26 pm to Grilled Bald Eagle
quote:
I see this question asked quite often. Am I the only person who doesn't pay attention to the relative temps of the roux/stock and who's never had an issue with them coming together?
This
Posted on 10/18/12 at 6:40 pm to Politiceaux
quote:
I always cook my trinity in the roux
One related observation to that is IF you add the onions with the goal of having them carmelize, then add the onions first and wait for it to happen before adding the rest of the trinity. Adding all at the same time will typically prevent carmelization due to the water content (water to sugar ratio) of the other veggies.
Posted on 10/18/12 at 7:36 pm to Gris Gris
quote:
My stock is usually simmering when I add the roux. I simmer my vegetables in my roux before I add it to the stock. It's not "hot" when I add, but it's certainly warm. It's never as hot as the stock is, though. I add by cooking spoonfuls, stirring after each addition. Never had a problem.
How do you judge how much roux to add Gris Gris?
Posted on 10/18/12 at 7:50 pm to Outdoor Chef
quote:
How do you judge how much roux to add Gris Gris?
I always make more roux than I need mainly because I don't measure anything when I make gumbo. That's not something I recommend, but I've made it so much that I can pretty much eyeball my needs with the pots I use. I usually make about 5 gallons at a time...not big by some of the standards on the board. I add the roux until I reach the body I want in my gumbo. I don't like it thick. I like it to have body, though. I don't add any meats until I've got the roux in and have allowed it to simmer in the stock for a while.
Posted on 10/18/12 at 9:09 pm to LSUDav7
quote:
Will it guarantee that the roux and the stock will come together?
I've always made the stock the night before and left it on the stove to cool to room temp whilst I slept and added at room temp. Then again, I stopped using oil rouxs years ago and switched to a dry roux.
Posted on 10/18/12 at 9:09 pm to Gris Gris
quote:
I always make more roux than I need mainly because I don't measure anything when I make gumbo. That's not something I recommend, but I've made it so much that I can pretty much eyeball my needs with the pots I use. I usually make about 5 gallons at a time...not big by some of the standards on the board. I add the roux until I reach the body I want in my gumbo. I don't like it thick. I like it to have body, though. I don't add any meats until I've got the roux in and have allowed it to simmer in the stock for a while.
Thanks For the Tip
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