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re: Chicken and Sausage Gumbo (w/ pics)
Posted on 11/11/18 at 12:23 pm to Gris Gris
Posted on 11/11/18 at 12:23 pm to Gris Gris
quote:
Not a gumbo wizard, but you can add stock to roux or roux to stock. It works either way.
I'm not inclined to go search for it, but I remember someone claiming that the roux has some obscenely short period of time, maybe like 15 seconds? in which is absorbs and thickens liquid before it reaches some critical point in which it stops.
I don't know; shite's arcane.
I bring it up because this is the first time I've seen someone post that they go stock to roux until a point, and then roux to stock for the rest.
2
Posted on 11/11/18 at 12:43 pm to Joshjrn
quote:
I'm not inclined to go search for it, but I remember someone claiming that the roux has some obscenely short period of time, maybe like 15 seconds? in which is absorbs and thickens liquid before it reaches some critical point in which it stops.
I've never heard this before.
Posted on 11/11/18 at 3:35 pm to Joshjrn
quote:
I bring it up because this is the first time I've seen someone post that they go stock to roux until a point, and then roux to stock for the rest.
As GrisGris said, you can do either/or/both. I simply do it the way I do because I don’t want to handle scalding roux to pour it into stock. Once I add the stock and get a homogenous slurry, it’s easier to handle and I can ladle it into the larger stock pot. I think sometimes we just overthink things and make them harder than they have to be.
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