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re: What are the best kinds of baked gumbo?
Posted on 2/18/17 at 6:25 pm to gorillacoco
Posted on 2/18/17 at 6:25 pm to gorillacoco
quote:
After you're done making the roux, the oil all floats to the top when you add your stock and you can ladle most of it out.
No it doesn't if you've done it correctly. That would only happen if your roux separates. The only oil that rises to the top of gumbo should be from the meats like chicken, andouille, sausage. It shouldn't come from the roux.
For example, I made crawfish gumbo last weekend and no oil rose to the top at all.
2
Posted on 2/18/17 at 6:56 pm to Gris Gris
I've used baked flour to make a slurry which thickens the roux, it very good and you save a few calories. As far as the oil on top of the gumbo, one of two things is happening, you 'broke' the roux and it is separating, or the sausage other meats are releasing it. Forgey the latter if you are making seafood gumbo.
I have never had a roux break since I started using hot stock to add to the roux and veggies, and I add it slowly. Some cooks say this makes no difference. it make a difference to me.
I think if you dump a lot of cold stock on top of hot roux and veggies, you are asking for trouble. I defer to some of our more professional posters if they have other experiences.
I have never had a roux break since I started using hot stock to add to the roux and veggies, and I add it slowly. Some cooks say this makes no difference. it make a difference to me.
I think if you dump a lot of cold stock on top of hot roux and veggies, you are asking for trouble. I defer to some of our more professional posters if they have other experiences.
Posted on 2/20/17 at 7:14 am to Gris Gris
Not that I get my recipe from Emeril, but even his recipe calls for skimming off oil that floats to the top. So do at least two people besides myself that cook gumbo on a semi-regular basis. 
Posted on 2/20/17 at 7:47 am to gorillacoco
Correct but like Gris is saying, the oil that is skimmed from the top is from the meats, not the roux.
Posted on 2/20/17 at 7:58 am to rjokerlsu
quote:
Thanks so much for the last 10 posts, perhaps should have been clearer in OP.
Are you just sitting back and laughing at everyone's struggle to figure out what you're asking? I think we're all still waiting for clarification on wth a baked as opposed to fried gumbo is.
Posted on 2/20/17 at 8:48 am to bdevill
OP:
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