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Message
Need gumbo help (added stock too quickly)
Posted on 12/28/14 at 7:58 pm
Posted on 12/28/14 at 7:58 pm
Pretty sure I added the stock in too quickly with not enough time to stir in each portion and looks like my roux and stock aren't mixing too well.
Is there some kind of fix for this or am I fricked and did I just waste my day making a shitty, un-fixable gumbo?
Is there some kind of fix for this or am I fricked and did I just waste my day making a shitty, un-fixable gumbo?
This post was edited on 12/28/14 at 7:59 pm
5
Posted on 12/28/14 at 8:04 pm to lsu2006
No such thing as adding the stock too fast. Keep cooking....it will come together if you give it time. Maybe you added too much stock and its thin...again, keep cooking, it will thicken.
Posted on 12/28/14 at 8:06 pm to hungryone
Yeah, I think I prematurely freaked out a bit there. I'm a bit of a gumbo noob. Upon bringing it to a boil and whisking it, it looks like they're mixing better.
Posted on 12/28/14 at 8:15 pm to lsu2006
Continue to add heat and whisk like hell, it will come together
Posted on 12/28/14 at 8:17 pm to Tigerpaw123
quote:
Continue to add heat and whisk like hell, it will come together
Will do. And thanks. I'll post a pic(s) when it's done.
Posted on 12/28/14 at 8:51 pm to lsu2006
Mine did the same thing earlier...just heat it up and it will come together
Posted on 12/28/14 at 8:58 pm to Kingwood Tiger
Hard to ruin a gumbo. Just give it time and you can always wing it
That's the beauty of it
That's the beauty of it
Posted on 12/28/14 at 9:11 pm to lsu2006
I always add hot roux to the hot stock a spoonful at a time
Posted on 12/29/14 at 10:46 am to dallastiger55
quote:
Hard to ruin a gumbo.
Sometimes your roux will "break" and their is nothing you can do to fix it. It can happen if you have old flour or flour that has moisture in it.
Posted on 12/29/14 at 8:20 pm to lsu2006
Posted on 12/29/14 at 10:42 pm to TIGRLEE
Posted on 12/29/14 at 10:45 pm to lsu2006
Looks good to me
Posted on 12/29/14 at 10:46 pm to lsu2006
Looks good!
Posted on 12/29/14 at 10:55 pm to lsu2006
Posted on 12/29/14 at 11:04 pm to Gris Gris
Thanks. Tastes pretty damn good, if I must say so.
Posted on 12/29/14 at 11:17 pm to lsu2006
Good work.
Posted on 12/29/14 at 11:30 pm to lsu2006
Yeah that was a premature freak out.
A whisk and some time and you're good to go.
Looks legit
A whisk and some time and you're good to go.
Looks legit
This post was edited on 12/29/14 at 11:31 pm
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