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re: need urgent gumbo help!
Posted on 10/26/14 at 4:01 pm to WeeBeaux
Posted on 10/26/14 at 4:01 pm to WeeBeaux
quote:
I had this problem once. I sat for 30 minutes contemplating whether or not to throw it out. Then looked at the pot, gave it a stir and it was fine by then.
I was waiting for someone to say this. I had the same experience. All you need is heat and patience.
This post was edited on 10/26/14 at 4:23 pm
0
Posted on 10/26/14 at 4:02 pm to WeeBeaux
sorry to ask, but what's all this transferring this to that and that to this? what's wrong with cooking everything in one pot?
Posted on 10/26/14 at 4:33 pm to Houma Sapien
quote:
sorry to ask, but what's all this transferring this to that and that to this? what's wrong with cooking everything in one pot?
Nothing is wrong with cooking everything in one pot.
I use a stock pot and a black iron pan.
I cook the roux in a separate black iron pan for two reasons: 1) My stock pot's bottom isn't heavy (thick) enough to cook a roux with. 2) After cooking the roux, I lift and support the pan on one side to allow most of the oil to separate from the flour, which I then pour off. (This reduces skimming time.) Then I transfer the roux to the stock pot.
This post was edited on 10/26/14 at 4:36 pm
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