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Message
re: My gumbo
Posted on 1/31/18 at 1:36 pm to Darla Hood
Posted on 1/31/18 at 1:36 pm to Darla Hood
quote:
You simmered your roux, vegetables and water a few hours and didn't add meat until the last twenty-five minutes. How did the stock have any depth of flavor?
I dont think I mentioned times on cooking the meat so where did you get 25 minutes from?
The meat is cooked for 1-2 hours. This isnt some roux flavored water with chicken and sausage thrown in just because it makes a gumbo. Do you really believe I went through the trouble of making homemade roux, browning my meats, to cook it for 25 minutes and call it done?
It always has plenty flavor because my simmer is not a low fire. I start with half a pot of water and when Im done there is around 1/4-1/3 pot of water so its reducing the whole time. Its not lacking flavor. This is why I can use tap water and it comes out rich in flavor.
Pictures just show you what it looks like. You cant taste a picture. You would have to try it before you can say it has no flavor.
This post was edited on 1/31/18 at 1:46 pm
3
Posted on 1/31/18 at 1:39 pm to saintsfan1977
quote:
Cooked for a couple hours until onions and roux dissolved then meat added
Added cayenne pepper, hot sauce, and a little all season. No salt was added since the sausage and tasso have salt, and the chicken was seasoned before being browned.
Tastd 15minutes later and it was good to go.
Green onions and parsley added 10 minutes before fire is cut off.
This post was edited on 1/31/18 at 1:41 pm
Posted on 1/31/18 at 4:13 pm to saintsfan1977
quote:
I dont think I mentioned times on cooking the meat so where did you get 25 minutes from?
I'm not questioning how long you cooked the meat, I'm questioning how long you cooked the meat in the liquid!
In your post, you make it sound like it only cooks in the water for 25 minutes. Fifteen minutes after you added the meat and seasoned the gumbo, you added green onions and parsley and cut the fire off after 10 minutes.
If that's not what you did, fine. But that's what you said you did.
"Cooked for a couple hours until onions and roux dissolved then meat added"
Maybe what you meant was, "Once the roux dissolved and the onions were cooked down, I added the meat and let it simmer for a couple of hours."
But that's not what I understood you to mean, so that's why I asked.
quote:
You would have to try it before you can say it has no flavor.
I didn't say it had no flavor. I asked how you got flavor in the stock if you only cooked the meat in it a short time. If I use boneless chicken, it's in the pot a relatively short time, but I only use boneless chicken if I've made or bought some stock.
This post was edited on 1/31/18 at 4:19 pm
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