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Started By
Message
re: Made my first gumbo; Question about tomato in it?
Posted on 10/21/13 at 2:18 pm to Tigertown in ATL
Posted on 10/21/13 at 2:18 pm to Tigertown in ATL
quote:
This cost me about $45 I am guessing for 10 quarts.
I'm not counting the rice, file', seasonings, oil, chicken broth, etc.
You probably don't want to run the numbers.
That seafood gumbo was in Grand Isle with fresh-off the dock oysters, shrimp, crabs and trout we caught. And eggs.
Like I said...it was a big pot.
1
Posted on 10/21/13 at 2:27 pm to pooponsaban
quote:
seafood gumbo
I want to tackle this at some point. I much prefer it, but I am not ready yet.
Posted on 10/21/13 at 2:29 pm to Tigertown in ATL
quote:
I want to tackle this at some point. I much prefer it, but I am not ready yet.
All you need is some drunk folk with open wallets. That and a shrimp stock.
Posted on 10/21/13 at 2:30 pm to hungryone
quote:
I agree wholeheartedly with the idea of a "brightener" needed in gumbo, but I'm not a fan of tomatoes to accomplish this. I use lemon juice, added near the end of cooking, to perk up the flavors (especially in a seafood gumbo). I also add a full bunch of finely chopped fresh parsley and a small bundle of chopped green onion tops...the slightly bitter astringency of the fresh parsley and onions add a counterpoint to the richness and smoke of the gumbo.
I have never used anything to brighten my gumbo except green onions or parsley. Never tried lemon juice in a seafood gumbo either. It seems like this would overpower the roux and rich seafood stock but maybe not. I may try some in the bowl to test it out next time.
Posted on 10/21/13 at 2:34 pm to Count Chocula
quote:
No shite... you dont say? This is from the New England Journal for Medicine, The Natl Geographic Foundation or some other scientific authority?
Good Lord, are you too lazy to Google? Try esteemed food scientist and author Shirley Corriher, who devotes space to it in her excellent "Cookwise". P 277, if you really want me to hold your hand.
Excessive heating (or reheating) of even a non-browned, starch thickened sauce will also lead to eventual thinning. Ever had a repeatedly reheated light brown gravy separate? It's starch damage. Heated for too long, the starch begins to break down and will no longer gelatinize a liquid.
Dig back into your memories of organic chemistry...or go read McGee in addition to Corriher.
Posted on 10/21/13 at 2:35 pm to hungryone
Stop being shitheads guys.
Posted on 10/21/13 at 2:43 pm to Darla Hood
quote:This is not possible. One can only be just so dumb.
Being wrong only gonna make you look stupid.
Posted on 10/21/13 at 2:48 pm to hungryone
quote:YEP
Good Lord, are you too lazy to Google?
quote:Only the cool ultra-liberls at Yale took that.
Dig back into your memories of organic chemistry
quote:Due to liquid/water evaporation.
Excessive heating (or reheating) of even a non-browned, starch thickened sauce will also lead to eventual thinning.
Ive been making gumbo for years. I dont need a book to teach me how, but thanks.
Posted on 10/21/13 at 2:59 pm to Count Chocula
How to make gumbo, circa 2013
Posted on 10/21/13 at 3:00 pm to Count Chocula
quote:
Due to liquid/water evaporation.
Liquid/water evaporation would thicken a mixture--not cause it to thin.
Posted on 10/21/13 at 3:03 pm to Darla Hood
Pickles in your potato salad ?!?!
And I was this close :holds2fingersclosetogether:
to going full swoon on you.....
And I was this close :holds2fingersclosetogether:
to going full swoon on you.....
Posted on 10/21/13 at 3:04 pm to Tigertown in ATL
quote:
I made 10 quarts, so yes I still have some.
Fool around with a little of it for your flavor questions so you can note what you might want to change next time. It also might be a bit thicker based on the roux to liquid ratio you used. I don't care for thick gumbo, another reason I don't care to add okra since it's a thickener. I usually go 1/2 cup each oil and flour to about 10 cups water or maybe a little less. I like the gumbo to have body, but not be stew like.
It freezes well. I put some plastic wrap on top of the gumbo in the plastic container and make sure there are no air bubbles. Then put the top on the container. That prevents any freezer burn on top of the gumbo. It expands when frozen so don't fill the containers too high.
Posted on 10/21/13 at 3:37 pm to G Vice
quote:
And I was this close :holds2fingersclosetogether:
to going full swoon on you.....
Posted on 10/21/13 at 3:39 pm to hungryone
quote:
Liquid/water evaporation would thicken a mixture--not cause it to thin.
count is so incredibly lost in this thread it's tough to watch him continue to scramble for answers
Posted on 10/21/13 at 3:40 pm to Tigertown in ATL
quote:
Better ideas?
Try using rendered hog lard for your fat.. If you're making a gumbo with duck, you can use duck fat.
Chicken fat can also be used if you have an ample supply of organic free range chicken fat.
Posted on 10/21/13 at 3:44 pm to bdevill
quote:
If you're making a gumbo with duck, you can use duck fat
Wild duck has close to zero fat.
quote:
Chicken fat can also be used if you have an ample supply of organic free range chicken fat.
Just use oil like everybody else.
Posted on 10/21/13 at 4:42 pm to Rohan2Reed
I guess admin didnt like my response and removed the post.
Posted on 10/21/13 at 6:38 pm to bdevill
quote:
if you have an ample supply of organic free range chicken fat.
I have chickens in my back yard. Can I just carve some off from time to time?
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