- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
with all the gumbo talk, i have a question
Posted on 12/9/15 at 9:29 am
Posted on 12/9/15 at 9:29 am
so i've noticed that most people on here cook their roux's in a cast iron skillet, then transfer the roux to a stock pot. i have never heard of this until tigerdroppings. ive always used just one large cast iron pot. make the roux, throw in the onions, and on and on. as my momma would say, "why dirty another pot?"
just wondering about the logic.
just wondering about the logic.
12
Posted on 12/9/15 at 9:30 am to Honky Lips
What pot you make your stock in?
Posted on 12/9/15 at 9:30 am to Honky Lips
This my method as well. I am curious to the benefits of this method as well.
Posted on 12/9/15 at 9:35 am to Honky Lips
I make my roux in the same pot in which I cook my gumbo.
Posted on 12/9/15 at 9:35 am to LSUballs
quote:
What pot you make your stock in?
Usually high quality store bought stock. Not as good as homemade, but much easier/faster.
Posted on 12/9/15 at 9:36 am to LSUballs
I transfer the stock from my stock pot into the cast iron, then transfer the contents of the cast iron back into the stock pot to simmer.
Not sure why. I think the initial transfer of liquid into the cast iron helps because the cast iron holds heat more efficiently. But I don't wanna put the cast iron in the fridge.
So that's why I transfer so much.
Not sure why. I think the initial transfer of liquid into the cast iron helps because the cast iron holds heat more efficiently. But I don't wanna put the cast iron in the fridge.
So that's why I transfer so much.
Posted on 12/9/15 at 9:37 am to LSUballs
quote:
What pot you make your stock in?
i make stocks throughout the year, freeze them, then use them as needed
Posted on 12/9/15 at 9:39 am to Honky Lips
quote:
i make stocks throughout the year, freeze them, then use them as needed
You got to count that pot mane. Just because there is considerable time elapsing between the births of the stock and roux doesn't mean the pot didn't exist.
Posted on 12/9/15 at 9:42 am to Honky Lips
I boil my chickens in a stock pot and transfer the stock and chicken meat into the cast iron when necessary.
Posted on 12/9/15 at 10:07 am to Honky Lips
If I had a good cast iron pot I would, but the biggest pot I have is a non stick one.
So I make the roux and cook down the veggies in my cast iron then transfer that into a stock pot and add my stock.
So I make the roux and cook down the veggies in my cast iron then transfer that into a stock pot and add my stock.
Posted on 12/9/15 at 10:24 am to Honky Lips
I make too much gumbo at once to make it in cast iron. I also like to control the amount of roux I put in the stock. I made 4 1/2 gallons a few weeks ago and I can't fit that into my cast iron.
Posted on 12/9/15 at 10:29 am to Mo Jeaux
quote:
I make my roux in the same pot in which I cook my gumbo.
This. I make a damn fine gumbo and make everything in one pot aside from the rice...
Posted on 12/9/15 at 10:31 am to The Levee
What do you do for stock?
Posted on 12/9/15 at 10:37 am to Honky Lips
I use a dutch oven and everything goes in one pot
I make my stock ahead of time and freeze
Defrost the day before and add to the pot (I add the stock hot, I don't know what's up with all the weirdos that think you need to add the stock cool
)
I make my stock ahead of time and freeze
Defrost the day before and add to the pot (I add the stock hot, I don't know what's up with all the weirdos that think you need to add the stock cool
)Posted on 12/9/15 at 10:42 am to Powerman
Agreed.
I've always added hot stock to hot roux and never had a problem.
I've always added hot stock to hot roux and never had a problem.
Posted on 12/9/15 at 11:10 am to Honky Lips
quote:
"why dirty another pot?"
It's a time saver for me. I can have the stock boiling hot in a separate pot and can add the roux when I'm done cooking it in the cast iron (after cooled down with trinity). If I did it all in one big dutch oven, I'd have to add cool water to the completed roux and wait a while to heat all that up.
quote:
I've always added hot stock to hot roux and never had a problem.
That doesn't mean you won't have a problem, but do whatever works for you. Just know that you will be pretty disappointed if you spend all that time cooking the roux / stock and have the roux separate. Some people have posted some methods to fix the problem in another thread, but it seems like a pain.
This post was edited on 12/9/15 at 11:14 am
Posted on 12/9/15 at 11:17 am to SUB
I have a 12 qt and 6 qt cast iron, so I can pretty much make enough gumbo for all of my needs.
I make stock in a large stock pot, roux and gumbo are all cooked in the cast iron.
At 30+ pounds, that 12qt is a pain in the arse to clean though
I make stock in a large stock pot, roux and gumbo are all cooked in the cast iron.
At 30+ pounds, that 12qt is a pain in the arse to clean though
Posted on 12/9/15 at 3:26 pm to BoogaBear
I make it in a 12" or 14" cast iron skillet only because the sides are lower than my cast iron dutch oven so it is easier to stir. Really that's pretty much why. Or because I might make a half gallon of roux at a time which I am going to do tonight so it is done for the holidays.
so on the WFDT I'll have roux and a YooHoo.
so on the WFDT I'll have roux and a YooHoo.
Posted on 12/9/15 at 3:27 pm to Honky Lips
quote:
o i've noticed that most people on here cook their roux's in a cast iron skillet, then transfer the roux to a stock pot. i have never heard of this until tigerdroppings. ive always used just one large cast iron pot. make the roux, throw in the onions, and on and on. as my momma would say, "why dirty another pot?"
just wondering about the logic.
I've always used 1 pot for gumbo
Posted on 12/9/15 at 3:41 pm to BugAC
Do you make the roux or the stock first in it?
Page 1 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News