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Started By
Message
Why did the gumbo turn black?
Posted on 11/1/11 at 12:05 pm
Posted on 11/1/11 at 12:05 pm
A co-worker of mine cooked a seafood okra gumbo over the weekend. He used left over crabs from a boil among other seafood and the stock/gumbo turned black while cooking.
It looked like black bean soup when he showed it to me. Any ideas why?
It looked like black bean soup when he showed it to me. Any ideas why?
6
Posted on 11/1/11 at 12:10 pm to BruslyTiger
Did you taste it? Or smell it? Burned roux is easy to taste/smell.
Posted on 11/1/11 at 12:13 pm to BruslyTiger
Maybe something had a reaction to his pot? Did he use cast iron?
Posted on 11/1/11 at 12:14 pm to BayouBlitz
he would have had to burn the shite out of it but that's the only thing i can think of too...burnt roux
Posted on 11/1/11 at 12:14 pm to BayouBlitz
Would burnt roux turn the gumbo black though. Normally when someone burns it it still looks normal just with specs of black burnt roux. Never seen it completely burnt though.
Posted on 11/1/11 at 12:15 pm to BayouBlitz
You have to use a non-reactive pot when cooking okra. Typically cast iron or aluminum will turn the okra black.
Posted on 11/1/11 at 12:20 pm to BruslyTiger
Harper is correct.
Posted on 11/1/11 at 12:24 pm to Gris Gris
Oh sure.... Give him credit.. 
Posted on 11/1/11 at 12:33 pm to Harper
quote:
You have to use a non-reactive pot when cooking okra. Typically cast iron or aluminum will turn the okra black.
I cook gumbo in a cast iron pot all the time, and I've never had anything turn black.
Posted on 11/1/11 at 12:36 pm to Catman88
Sorry, Cat, I should have replied to you, first. I won't make that mistake again!!!
Posted on 11/1/11 at 12:37 pm to BayouBlitz
quote:Sorry I checked out for a while. Yes, I tasted it and it didn't taste burnt or even as strong a roux as I normally make.
Did you taste it? Or smell it? Burned roux is easy to taste/smell.
quote:I'll have to ask him what type of pot.
You have to use a non-reactive pot when cooking okra. Typically cast iron or aluminum will turn the okra black.
Posted on 11/1/11 at 12:40 pm to BruslyTiger
Actually, I haven't had a problem cooking okra and tomatoes in cast iron. Aluminum might be the issue.
Posted on 11/1/11 at 12:51 pm to BayouBlitz
Your pot might have a better coat of seasoning than the OP's friend.
Posted on 11/1/11 at 12:57 pm to BruslyTiger
Here is your problem: Its chemical.
Posted on 11/1/11 at 1:02 pm to Count Chocula
quote:Well that makes perfect sense now.
Posted on 11/1/11 at 1:09 pm to BruslyTiger
Sometimes this happens as well, forcing a black oxidation:
Posted on 11/1/11 at 1:09 pm to Count Chocula
what did you type in google to find that?
Posted on 11/1/11 at 1:10 pm to Winkface
(no message)
This post was edited on 11/1/11 at 1:16 pm
Posted on 11/1/11 at 1:29 pm to Count Chocula
Black pot will turn shrimp and okra black.
I only cook Seafood gumbo in my Magnalite..
BTW - this leftover C & S gumbo I am having now is great
I only cook Seafood gumbo in my Magnalite..
BTW - this leftover C & S gumbo I am having now is great
Posted on 11/1/11 at 1:41 pm to Catman88
quote:
Your pot might have a better coat of seasoning than the OP's friend.
Very possible. I cook a few times a week in that pot. Gumbos, jambs, etouffee, red beans, chili, potato soup, etc.
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