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Started By
Message
need urgent gumbo help!
Posted on 10/25/14 at 10:21 am
Posted on 10/25/14 at 10:21 am
Made a large chix/sausage gumbo last night, every the was fine till I combined roux/veg mixture with stock. Instead of the usual texture it appears almost curdled, not combine as usual. Brought it tout a full boil, whisked like mad. Some improvement but still weird texture. Help me, oh gumbo gurus.
7
Posted on 10/25/14 at 10:28 am to txtigersw
Was your stock cold?
Posted on 10/25/14 at 10:30 am to Winkface
Sounds like you broke the roux something was too cold or added to fast
Posted on 10/25/14 at 10:33 am to txtigersw
Your roux broke. best bet is to do what you already did, stir like crazy
Posted on 10/25/14 at 10:41 am to txtigersw
Keep stirring!
Posted on 10/25/14 at 10:46 am to Trout Bandit
Both stocker and roux were warm. Never had roux break. What would cause that?
Posted on 10/25/14 at 10:59 am to txtigersw
Only two times my roux broke was when I overcooked it- it wasn't 'burned', but I definitely put the veggies in too late. It was a little bitter tasting. I stop my roux too early now- still a little gun shy from a couple of years ago.
Posted on 10/25/14 at 11:09 am to txtigersw
They could both be hot, but still have a large difference in temp.
Your only solution now is to whisk the hell out of it. If the curds are floating, maybe you could scoop them out and blend in a blender or hand blender.
Your only solution now is to whisk the hell out of it. If the curds are floating, maybe you could scoop them out and blend in a blender or hand blender.
Posted on 10/25/14 at 11:12 am to LSUGUMBO
quote:I don't think overcooking would cause that. Was your roux super hot for the long cooking?
Only two times my roux broke was when I overcooked it-
Posted on 10/25/14 at 11:54 am to LSUGUMBO
quote:
I stop my roux too early now- still a little gun shy from a couple of years ago.
I feel your pain, burnt one a few years ago and it has never been the same.
Posted on 10/25/14 at 12:05 pm to rouxgaroux
quote:
added to fast
This happened to me last week. First time my roux has ever broken.
Posted on 10/25/14 at 12:10 pm to txtigersw
Roux was very dark but I tasted it before add in stock to make sure it wasn't burned. Usually make roux and cook vegetarian cast iron, then transfer to stock pot and add stock. This time I put stock in pot and added roux. Maybe I added roux too fast? 30 years of gumbo making, my first failure 
Posted on 10/25/14 at 12:21 pm to txtigersw
yeah, just add a little at a time next time to cool it off first
Posted on 10/25/14 at 12:24 pm to sloopy
Gotta mess up a roux every so often to keep you honest. Every time I've ever burned one, etc I learned something not to do so its a win win. Now I make a mean roux everytime
Posted on 10/25/14 at 12:55 pm to LSUGUMBO
quote:
LSUGUMBO
quote:
Only two times my roux broke was when I overcooked it- it wasn't 'burned', but I definitely put the veggies in too late. It was a little bitter tasting. I stop my roux too early now- still a little gun shy from a couple of years ago.
You need to change your screen name then
Posted on 10/25/14 at 12:59 pm to MNCscripper
quote:
You need to change your screen name then
Touché
Posted on 10/25/14 at 1:02 pm to LSUGUMBO
When adding stock to a roux (I make my own stock), you need to take your stock from a boil, let it sit for 30 minutes to an hour, and then add one cup or so at a time until it incorporates with your roux well to almost a gravy texture. At that point you can add large quantities of stock at one time. To much stock to early, or cold stock will shock you roux and make it break.
Posted on 10/25/14 at 3:44 pm to TigernMS12
quote:
shock you roux
Isn't that the new album from Beausoliel?
Posted on 10/25/14 at 3:46 pm to txtigersw
Start microwaving or jar roux it. Will never have this problem again.
Posted on 10/26/14 at 9:18 am to txtigersw
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.
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