That's awesome! I will definitely try that next time! I tried searching on the board but I don't think I was looking hard enough! I would have died for that! I've been trying and failing at roux for the past four hours!

Edit: I didn't notice your username! I think your gumbo was linked in a stickied thread and after seeing it, it inspired me to make my own gumbo!

This post was edited on 11/13/13 at 11:53 pm

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

47573 posts

Posted on 11/13/13 at 11:55 pm to bigcheese

If you search the board, you really have to use the google option for decent results.

When you say you're watching the roux, are you stirring it constantly?

What fat are you using?

I've been making roux in a cast iron skillet since I was 12 and the oven roux method tastes exactly the same. I've done it in very large quantities about 5 + times now. Takes a good while for large quantities, but perfect every time.

All my life, I've added hot roux to simmering stock a ladle or large spoonful at a time stirring it in. Never had a problem, so I don't know anything about the cold hot business for making gumbo.

Glad you decided to post! And, don't be embarrassed. Everyone here learned at one time or another and we are still learning.

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Posted by StinkDog12

TW, TX

Member since Nov 2006

4753 posts

Posted on 11/14/13 at 12:59 pm to bigcheese

quote:
I tried searching on the board but I don't think I was looking hard enough

Oh, I don't doubt that you looked plenty hard enough....the TD search feature sucks donkey balls!

Chicken, why can't a multi-kabillion dollar company like TD make this shortcoming a complaint of the past?

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