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Started By
Message
Argh - screwed up my gumbo again, please help
Posted on 1/10/10 at 8:58 am
Posted on 1/10/10 at 8:58 am
I tried making my own gumbo roux for about the third time and once again the roux would not mix with the stock. I end up with a very light gumbo and a layer of separated roux on top. As much as I stirred it, I couldn't get it to mix. It tasted fine, but just didn't have the right consistency. I've made plenty of gumbos in the past using jarred roux and this never happens, so it has to be my roux. I used equal parts flour and canola oil. Is it the type of oil? Did I put too much oil and not enough flour? Should the roux be hard or liquidy when it is done? Mine is always like a thick liquid when it gets to the right color.
Somebody please help me. Even though I grew up in Ville Platte, I can't call myself a true cajun until I master this.
Somebody please help me. Even though I grew up in Ville Platte, I can't call myself a true cajun until I master this.
6
Posted on 1/10/10 at 9:10 am to Melleaux Tiger
Ok, breathe. Now when it comes to consistency the size of the roux is what matters. The rule of thumb I use is cover the bottom of the pot with oil. Get it hot then add flour slowly. If the consistency is to watery, bigger roux. Too thick, smaller roux.
Now when it comes to color here is the south LA secret..............Kitchen Bouquet.
Color usually has nothing to do with taste........its a mind thing.
Now when it comes to consistency the size of the roux is what matters. The rule of thumb I use is cover the bottom of the pot with oil. Get it hot then add flour slowly. If the consistency is to watery, bigger roux. Too thick, smaller roux. Now when it comes to color here is the south LA secret..............Kitchen Bouquet.
Color usually has nothing to do with taste........its a mind thing.
This post was edited on 1/10/10 at 9:13 am
Posted on 1/10/10 at 9:16 am to Melleaux Tiger
after you make your roux, are you adding in your stock hot, cold or room temp? the stock should be cold or room temp, hot stock to hot roux can cause seperation.
or
you could be burning your roux
or
you could be burning your roux
This post was edited on 1/10/10 at 9:20 am
Posted on 1/10/10 at 9:21 am to Melleaux Tiger
Equal parts flour and oil. I have used canola without trouble. Stir roux until dark like chocolate using med high heat. Dont puss out, dark like melted chocolate. Light rouxs are for bisque, cook those until color of peanut butter. Then add trinity and seasonings. Stir until wilted. Add sausage stir. Add water. Stir until combined. Bring to a boil. Then reduce heat to simmer. You can do this all in the same pot. It is not necessary to make your roux in a separate pot.
Whats up with Ville Platte and jar rouxs? My bro in law was at Fort Polk, he always uses jar roux.
The slap ya mama seasoning from Ville Platte rocks!
Good Luck.
Whats up with Ville Platte and jar rouxs? My bro in law was at Fort Polk, he always uses jar roux.
The slap ya mama seasoning from Ville Platte rocks!
Good Luck.
Posted on 1/10/10 at 9:31 am to Melleaux Tiger
I use 25% more flour than oil. A darker roux has less thickening power, hence the additional flour.
Adding hot water or stock to a hot roux can cause separation. I add just enough liquid to the roux until it is completely blended. Then I add the rest of the liquid.
Adding hot water or stock to a hot roux can cause separation. I add just enough liquid to the roux until it is completely blended. Then I add the rest of the liquid.
This post was edited on 1/10/10 at 9:48 am
Posted on 1/10/10 at 9:39 am to Melleaux Tiger
What kind of flour are you using? and is it fresh?
Posted on 1/10/10 at 9:43 am to Melleaux Tiger
buy a whisk
Posted on 1/10/10 at 10:10 am to 8thyearsenior
quote:
buy a whisk
+1
Posted on 1/10/10 at 4:00 pm to rented mule
Thanks for all the tips. I added the roux to the stock when both were very hot. Maybe that's it. I don't think I burned the roux. If anything, it was a hair light, but just barely. The flour may be a little old. Maybe that's it. I used a flat wooden spoon for stirring (not a whisk), but it was very smooth, so I don't think that's it. I think I was too heavy on the oil. I guess I'll try going heavier on the flour next time.
Posted on 1/10/10 at 4:24 pm to GEAUXCRNA
quote:
Whats up with Ville Platte and jar rouxs? My bro in law was at Fort Polk, he always uses jar roux.
I don't know what it is either, but my mom always used the jar stuff (Kary's). Maybe because it's made there and it's easy. I don't know. I am determined to get this right eventually. Guess I just need to keep trying.
Posted on 1/10/10 at 4:39 pm to Melleaux Tiger
Make sure to add cool stock or water to a already hot roux. Add a little stock and bring to boil to make sure it is incorporated, then add more and repeat until you are certain you have enough liquid, then add the rest of the liquid.
And to make a point, a roux changes the flavor of your gumbo tremendously. It is more than just oil and flour that thickens. You can go get you some north La gravy for that(I know, I grew up on it) It is more than just color.
And to make a point, a roux changes the flavor of your gumbo tremendously. It is more than just oil and flour that thickens. You can go get you some north La gravy for that(I know, I grew up on it) It is more than just color.
Posted on 1/10/10 at 4:52 pm to Melleaux Tiger
quote:
Thanks for all the tips. I added the roux to the stock when both were very hot. Maybe that's it.
Make sure you add your vegetables BEFORE adding the stock. The temp should drop when you stir in onions, green onions, garlic (and celery for the Yankees). By the time these clear the temp will have dropped, then add your stock and never return to high heat again.
Edit: Last time I went through downtown Ville Platte is only had bars, barber shops and funeral homes. Has anything changed?
This post was edited on 1/10/10 at 4:54 pm
Posted on 1/10/10 at 5:12 pm to Melleaux Tiger
quote:
I added the roux to the stock when both were very hot
I believe this is your problem. I've had it happen to me before when I added hot stock to hot roux.
Posted on 1/11/10 at 5:36 am to Daygo85
quote:
Color usually has nothing to do with taste........its a mind thing.
And you don't brown your tomato paste to make your red gravy?....come on dago
This post was edited on 1/11/10 at 5:38 am
Posted on 1/11/10 at 8:18 am to tavolatim
The thing with Ville Platte and roux is a cultural thing.. Gumbo is more of a Creole dish than Cajun.. I didn't learn to make a roux til I crossed the Mississippi and moved to Baton Rouge.. And my fellow Ville Plattian is right.. The accessibility and popularity of the jarred roux in the Platte, and Acadiana basically, hinders the need to learn how to make your own.
Posted on 1/11/10 at 8:52 am to bdevill
quote:
Gumbo is more of a Creole dish than Cajun
Respectfully disagree....IMHO the roux and stock are the most important parts of a gumbo....Creole food uses tomato...do you add tomato to gumbo? I get my roux very dark and spend around 8 hours on a stock....just no short cuts if you want it right.
Posted on 1/11/10 at 10:18 am to Zach
quote:
Last time I went through downtown Ville Platte is only had bars, barber shops and funeral homes. Has anything changed?
I live in Houston now, but yes it's pretty much the same. You've got about 2:1 bars to barber shops though.
Posted on 1/11/10 at 11:02 am to Melleaux Tiger
quote:
I added the roux to the stock when both were very hot
1. make roux with whisk
2. add vegetables and cook down
3. add cold stock, a cup at a time. be sure to stir the roux stock mix to fully incorporate the liquid before you add more stock
4. bring to a boil to fully thicken
Posted on 1/11/10 at 11:24 am to Geaux2Hell
if you do the roux seperate[in a black iron skillet] you need to add it in the stock once the stock is at a rolling boil...
Posted on 1/11/10 at 11:36 am to Melleaux Tiger
quote:
You've got about 2:1 bars to barber shops though.
Well, at least the drunks have nice hair cuts.
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