- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 11/30/15 at 2:13 pm to TunaTigers
quote:
Are you adding the stock slowly while mixing or all at once?
My question too. Add only a spoonful of roux to stock or a ladle of stock to roux and then mix until integrated. Then add another spoon/ ladle.....
Posted on 11/30/15 at 2:16 pm to TunaTigers
I guess the best way to describe it is that when I combine the roux and stock, they separate. Imagine oil and water in the same pot; it's the same idea just with the roux and the stock.
I've tried adding hot roux by the spoonful into boiling stock, I've tried adding boiling stock into hot roux all at once, and I've tried adding hot stock into hot roux slowly. Only thing I haven't tried is a cool roux to a hot stock or vice versa.
quote:
Are you adding the stock slowly while mixing or all at once?
I've tried adding hot roux by the spoonful into boiling stock, I've tried adding boiling stock into hot roux all at once, and I've tried adding hot stock into hot roux slowly. Only thing I haven't tried is a cool roux to a hot stock or vice versa.
Posted on 11/30/15 at 2:19 pm to BugAC
quote:
Well, when you add the vegetables to the roux, that in itself, cools down the roux
this
Posted on 11/30/15 at 2:29 pm to fightin tigers
quote:
I found I get most of the excess oil out that accumulates on top of the finished gumbo.
What's the excess oil? If you have "oil" rather than fat from the proteins rising to the top requiring removal, then the roux may have separated/broken.
Posted on 11/30/15 at 2:39 pm to bdevill
quote:Works for me every time.
Mix hot roux with cold stock
Posted on 11/30/15 at 3:19 pm to Jambo
quote:
whisk, whisk, whisk, then whisk for another 20 mins as fast as you can. then whisk some more.
What the hell is this? I've never had to do this and find it hard to believe this is the issue. If the water is boiling, it will mix. You don't have to vigorously stir either. Just stir it, in for the first few minutes or so, until it's mixed.
To me, the issue is clearly that his roux is not cooled down enough before adding to the hot stock. It's possible that he isn't adding a large portion of trinity to the roux and it's not cooling down as much as it would if he added a larger amount of trinity to the roux. If I were him, I would be extra conservative on my next batch and really get the roux cooled down before adding, just to be sure that is the problem. If that doesn't work, then maybe it's the type of oil used?
This post was edited on 11/30/15 at 3:20 pm
Posted on 11/30/15 at 3:27 pm to SUB
quote:
To me, the issue is clearly that his roux is not cooled down enough before adding to the hot stock
Here's where i differ. My stock is typically room temp when i add to the roux. I usually make my stocks the day before, or in case of chicken and sausage gumbo, just buy the kitchen basics chicken stock. Same thing as the homemade stuff after doing a comparison.
And i agree, no need to stir constantly once the stock is added. Too many people try to make gumbo as hard as possible by stirring their roux for 30 minutes to an hour, or stirring their stock in unnecessarily too long.
1) Heat oil on medium high just until it gets to the smoke point when you see that wiff of smoke appear, then add your flour.
2) Stir in your flour and continue stirring until you get the color/consistency you want. Takes anywhere from 10 to 15 minutes tops.
3) Add your veggies to the pot. This will cause the roux to stop cooking due to the temp of your vegetables. Cook until vegetables are the softness you desire.
4) Add in your stock, and stir. I stir for about 3 minutes to make sure its well mixed in and my roux breaks up and blends well with the stock.
5) add in meat and stir.
6) add any additional spices you desire, bay leaf, thyme, etc...
7) bring to a boil then simmer and let cook 1 to 2 hours or longer if desired.
8) Skim off fat from top of gumbo
That's all there is to it. Seafood gumbo is different in where you add in your seafood about 10 minutes before you plan on eating. Green gumbo is a whole different ball game altogether.
Posted on 11/30/15 at 3:29 pm to SUB
quote:
What the hell is this? I've never had to do this and find it hard to believe this is the issue. If the water is boiling, it will mix. You don't have to vigorously stir either. Just stir it, in for the first few minutes or so, until it's mixed.
It's different since you use jarred roux, I imagine
He was offering a solution to fix this guy's problem, and he's right. Even so, if you whisk the mixture as you add you're going to get a better product
Posted on 11/30/15 at 4:03 pm to SUB
quote:
What the hell is this
quote:
whisk, whisk, whisk,
Think he's whisking.
quote:
To me, the issue is clearly that his roux is not cooled down enough before adding to the hot stock.
I've never heard of cooling anything down. I make my roux separate in a cast iron skillet because I normally make a half gallon at a time and I just dump into hot everything however much I want to use. If it clumps a little bit occasionally I just
quote:
whisk, whisk, whisk,
The rest of the roux goes into the icebox and the second gumbo I just dump ice cold hard roux into the gumbo and stir it in and if on occasion it clumps just a bit I
quote:
whisk, whisk, whisk
Works for me and multiple sources have told me I'm not a professional cook.
Posted on 11/30/15 at 4:08 pm to Nuts
quote:
The roux layers out.
Hmm...what ratio of oil to flower are you using? Also, what kind of oil?
One more question...what height above the bottom of the skillet/pot is your roux?
This post was edited on 11/30/15 at 4:16 pm
Posted on 11/30/15 at 4:18 pm to Martini
quote:
I've never heard of cooling anything down. I make my roux separate in a cast iron skillet because I normally make a half gallon at a time and I just dump into hot everything however much I want to use. If it clumps a little bit occasionally I just
I used to do the same until i got the clumpy roux in a seafood gumbo.
I think I misunderstood about the whisking. So yeah, if you are unfortunate enough to get a roux that won't dissolve, whisk away until it does. But if you cool down your roux before adding, you shouldn't need to go through the trouble.
Posted on 11/30/15 at 6:27 pm to Gris Gris
quote:
What's the excess oil?
Let a roux cool and see the oil at the top.
I wish I could make a roux separate on demand. A dry roux is where it is at.
Posted on 11/30/15 at 6:46 pm to LSU0358
quote:
Hmm...what ratio of oil to flower are you using?
1 cup oil to 1 dozen petunias
Posted on 11/30/15 at 7:43 pm to Twenty 49
I'm a newbie to making gumbo. I made some yesterday with leftover smoked turkey and andouille. I don't like a real dark roux as I don't care for the "burned" taste. Last time I made it, I got the roux too dark. This time I stopped when it was a peanut butter color. The recipe I followed said to mix in a purée of trinity. When I did this, the roux instantly turned from peanut butter color to dark brown. Is this normal? I was scared that it would taste burned, but it was just the way I like it.
This post was edited on 11/30/15 at 10:51 pm
Posted on 11/30/15 at 7:45 pm to RedMustang
Yes, the roux always gets darker when the trinity hits it :)
Posted on 11/30/15 at 7:59 pm to Nuts
Add the stock to the rough in parts a little at a time. Pour in a little bit then whisk until a consistent thick paste forms. Repeat until it thins out. At this point you can pour the full amount into the mixture and be fine
Posted on 11/30/15 at 8:30 pm to RedMustang
quote:
I don't like a real dark roux as I don't care for the "burned" taste.
Dark roux doesn't taste burned. If it has a burned taste, then the roux was burned.
Definitely turns darker when the trinity is added.
What recipe as trinity that's pureed? I've never heard of pureeing it. I wonder what the thought is behind that.
Posted on 11/30/15 at 10:57 pm to Gris Gris
[quote]
What recipe as trinity that's pureed? I've never heard of pureeing it. I wonder what the thought is behind that.[/quote)
Not all of the trinity is puréed-only a small portion. The thought behind it is that the purée quickly stops the cooking process. One comment said the method was genius.
Recipe
What recipe as trinity that's pureed? I've never heard of pureeing it. I wonder what the thought is behind that.[/quote)
Not all of the trinity is puréed-only a small portion. The thought behind it is that the purée quickly stops the cooking process. One comment said the method was genius.
Recipe
Popular
Back to top
![logo](https://images.tigerdroppings.com/images/layout/TDIcon.jpg)