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re: Gumbo Troubleshooting
Posted on 11/30/15 at 12:24 pm to Nuts
Posted on 11/30/15 at 12:24 pm to Nuts
You need to let your roux cool down more before adding to the stock, or else the oil and flour in the roux will separate and not mix well. I've had this problem before. When you finish cooking your roux, add the trinity to it and mix it in good. You can move the roux to a bowl for faster cooling. It doesn't need to be cold, but you know it's ready when the roux is thick and you can't see the oil any more.
You can also chill your chopped veggies ahead of time, then add to the roux for faster cooling.
You can also chill your chopped veggies ahead of time, then add to the roux for faster cooling.
This post was edited on 11/30/15 at 12:27 pm
2
Posted on 11/30/15 at 12:33 pm to SUB
quote:
You need to let your roux cool down more before adding to the stock, or else the oil and flour in the roux will separate and not mix well.
Perfect, this makes sense; thanks for the tip.
Will try it next time.
Posted on 11/30/15 at 1:22 pm to SUB
quote:
You need to let your roux cool down more before adding to the stock,
If started doing this even though I never had a problem with it "separating." I found I get most of the excess oil out that accumulates on top of the finished gumbo.
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