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Gumbo roux stock mixing
Posted on 9/13/12 at 12:43 am
Posted on 9/13/12 at 12:43 am
How do you mix them? Hot stock to hot roux, hot roux to hot stock, cold roux to hot stock......... Searched the Internet but couldn't get a good answer. My last gumbo separated, I believe the roux was hot and the stock was warm.
Posted on 9/13/12 at 1:04 am to skidmark
My roux is usually warm. My stock is on a low simmer. I've never had it separate. I add the roux by cooking spoonfuls stirring until each dissolves.
Posted on 9/13/12 at 5:53 am to Gris Gris
I usually add a cup or so of warm stock to the warm roux. Then slowly add this mixture into the rest of the stock. Never had a problem
Posted on 9/13/12 at 6:16 am to skidmark
Like said before, u likely added too much too fast.
Add n small amounts.... Stir it in as u go
Add n small amounts.... Stir it in as u go
Posted on 9/13/12 at 6:28 am to Lambdatiger1989
I have had your problem several times in a row and I can't figure it out. Always have done it the same way but now having problems too.
Normally I make roux, add veggies and cook down about 5 min or so, then add hot stock (at simmer) to the roux/veggies. It sizzles and steams like hell. Never had problem until recently.
Now I'm trying to whisk in a cup or two of stock into the roux before adding the bulk of stock but that failed too. I've tried to cut down on the oil:flour which may have helped a little, but not perfect. I've made a separate roux and added it by spoonfuls to the stock but I can't remember how that worked out. I wonder if making the roux too dark is a problem? The last gumbo I made I made a lighter roux which did well, but I really like the dark roux much better.
Like you, I need to know a full proof way.
Normally I make roux, add veggies and cook down about 5 min or so, then add hot stock (at simmer) to the roux/veggies. It sizzles and steams like hell. Never had problem until recently.
Now I'm trying to whisk in a cup or two of stock into the roux before adding the bulk of stock but that failed too. I've tried to cut down on the oil:flour which may have helped a little, but not perfect. I've made a separate roux and added it by spoonfuls to the stock but I can't remember how that worked out. I wonder if making the roux too dark is a problem? The last gumbo I made I made a lighter roux which did well, but I really like the dark roux much better.
Like you, I need to know a full proof way.
Posted on 9/13/12 at 6:35 am to tewino
quote:
I wonder if making the roux too dark is a problem?
I think this happened with the last gumbo that I made my own roux. It got too dark and it separated. One of the nastiest/most disappointing things is a gumbo with the roux separated. I used jar roux ( ) the next couple of times because it kind of made me nervous about making a roux again.
I'm going to give it another try this fall. I usually make my roux, then dump veggies in to sauté, then incorporate into my stock.
Posted on 9/13/12 at 6:44 am to Gris Gris
quote:
I add the roux by cooking spoonfuls stirring until each dissolves.
This is the key. It works for me every time.
Posted on 9/13/12 at 7:02 am to LSUGUMBO
quote:
I used jar roux ( ) the next couple of times
Did the jar roux work OK?
Posted on 9/13/12 at 7:15 am to tewino
Yeah I've used it on occasions where I don't have time to babysit a roux and I think it's worked pretty well. I know that's considered blasphemy by some, but in a pinch it's nice to have. Also nice if you need to add some to thicken your gumbo a little- I keep some in my pantry at all times. You can buy the powder roux or get the stuff with the oil mixed in. I buy Kari's and it's made in Ville Platte, so it has to be a little legit.
Posted on 9/13/12 at 7:57 am to Gris Gris
quote:
My roux is usually warm. My stock is on a low simmer. I've never had it separate. I add the roux by cooking spoonfuls stirring until each dissolves
Same.
My roux is usually pretty damn hot and my stock is usually reaching medium to medium low heat. Add 1 or 2 ladles at a time.
I've never had one separate.
Posted on 9/13/12 at 8:36 am to skidmark
I've added cold stock to hot roux, hot stock to hot roux. I've added it in small amounts and also just poured all my stock straight into the roux that just finished browning. I've done it successfully each way.
I've only had it seperate on me one time and I think it was because of the type of pot I was using. It was a new pot that I had never made gumbo in before. I haven't used it since for gumbo and haven't had problems.
I've only had it seperate on me one time and I think it was because of the type of pot I was using. It was a new pot that I had never made gumbo in before. I haven't used it since for gumbo and haven't had problems.
Posted on 9/13/12 at 9:08 am to skidmark
I make my roux, then add and cook down my veggies in a cast iron pot, then transfer warm stock from the stock pot a few cups at a time. Each time I stir and bring to a simmer before adding more stock. Works every time.
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