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Message
Gumbo with small brown clumps.
Posted on 1/7/12 at 9:08 pm
Posted on 1/7/12 at 9:08 pm
My gumbo has small brown clumps. I've been whisking it w some improvement. I
Does this means my roux has separated? Any recommendations next time?
Does this means my roux has separated? Any recommendations next time?
5
Posted on 1/7/12 at 9:11 pm to skidmark
quote:
Does this means my roux has separated?
most likely
quote:
Any recommendations next time?
slightly less heat maybe
Posted on 1/7/12 at 9:12 pm to skidmark
Gris Gris alert!!!
Posted on 1/7/12 at 9:21 pm to Cosmo
Less heat? Please explain more.
Posted on 1/7/12 at 9:42 pm to Jabberwocky
How did you add your stock? The Rule of thumb is always add cool stock to hot roux, or cool roux to boiling stock. If both are hot you can get lumps.
Posted on 1/7/12 at 9:52 pm to tigerman191
quote:
How did you add your stock? The Rule of thumb is always add cool stock to hot roux, or cool roux to boiling stock. If both are hot you can get lumps.
I've never gotten a broken roux.
Regardless of the temp of the roux, I just make sure my stock is at a rolling boil before adding the roux to it.
Maybe I'm just lucky.
Posted on 1/7/12 at 10:02 pm to coloradoBengal
I thought my stock was pretty warm and my roux had been cooling on the stove for about ten minute. So, it's. Best to get the stock boiling?
Should I cool th roux in fridge?
Also, I used 3/4 cup oil to 1 cup flour. Should I have used an even ratio?
Should I cool th roux in fridge?
Also, I used 3/4 cup oil to 1 cup flour. Should I have used an even ratio?
Posted on 1/7/12 at 10:06 pm to skidmark
quote:
Should I cool th roux in fridge?
I've used it out of the fridge or out of the skillet.
quote:
Also, I used 3/4 cup oil to 1 cup flour.
That sounds about right to me.
quote:
So, it's. Best to get the stock boiling?
I always do. Some others here will comment on their methods too I'm sure.
Posted on 1/7/12 at 10:31 pm to skidmark
quote:
skidmark
quote:
brown clumps
Posted on 1/7/12 at 10:34 pm to skidmark
I've never had that happen. My stock is always simmering when I add the roux by spoonfuls to it, stirring each time. My roux is usually hot or at least pretty warm, as well, because I start adding it as soon I've finished simmering the vegetables in the roux.
Some folks say add cool roux to hot stock. I've never concerned myself with the roux temp. I just add it slowly to the stock and stir well between each addition.
Some folks say add cool roux to hot stock. I've never concerned myself with the roux temp. I just add it slowly to the stock and stir well between each addition.
Posted on 1/7/12 at 10:40 pm to Gris Gris
where ya been, betsy? 
Posted on 1/8/12 at 9:25 am to Ole Geauxt
I always pour stock into hot roux and it works beautifully.
Posted on 1/8/12 at 9:59 am to skidmark
Were the brown clumps there while making the roux?
I avoid that by adding sifted flour gradually.
I avoid that by adding sifted flour gradually.
Posted on 1/8/12 at 10:06 am to Zach
I have never had a roux break. Never. And I don't pay attention to temperatures either. Hot, cold whatever I just add, stir and it's done. I've heard on here several times about this and it befuddles me. That's right. Befuddles.
Posted on 1/8/12 at 10:15 am to Martini
quote:
That's right. Befuddles.
Ya know, I think that's the first time Befuddles has been used on this board. It's a great word. I shall try to use it. My personal favorite word is "Qualms."
Trying to keep it in general usage.
Posted on 1/8/12 at 10:21 am to Zach
quote:
Were the brown clumps there while making the roux?
No. The roux looked normal. Just a little darker than I normally make it. I don't think it was burnt because it tasted great.
Posted on 1/8/12 at 10:26 am to Martini
quote:
have never had a roux break. Never. And I don't pay attention to temperatures either. Hot, cold whatever I just add, stir and it's done. I've heard on here several times about this and it befuddles me. That's right. Befuddles.
That's why this is so weird to me. I've made gumbo a few times in the past, never paying attention to the temperature, and it always came out fine.
It's time consuming and I'd hate for this to happen again.
Posted on 1/8/12 at 10:33 am to Gris Gris
quote:
Some folks say add cool roux to hot stock. I've never concerned myself with the roux temp. I just add it slowly to the stock and stir well between each addition.
I think, although I have never personally experienced it, that the problem occurs if the stock is not hot enough. Cold roux, warm stock... no problem. Hot roux, hot stock, no problem.
Cold stock or hot roux and warm stock... might be the problem. That's what it seems like from Google anyway.
Posted on 1/8/12 at 11:15 am to coloradoBengal
I use roux out of the jar. We have gone so far as adding the stock to the jar. Put jar contents into a food processor. The key is to keep stirring when you add the roux to the stock. Anything can clump if you just pour it in and don't pay attention.
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