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re: Post pics of your roux
Posted on 11/12/18 at 2:07 pm to BestBanker
Posted on 11/12/18 at 2:07 pm to BestBanker
Lol I use those for dipping sauce 
0
Posted on 11/12/18 at 2:07 pm to tgrbaitn08
quote:
Why would you throw away all that flavor? Boil with with skin then remove the skin after it’s boiled
I make cracklins with the skin
Posted on 11/12/18 at 2:07 pm to tgrbaitn08
quote:
Takes me about 45 min to an hour to make a roux
Crank that heat, cast iron or enameled cast iron, stir like a mofo. 20 minutes tops.
Posted on 11/12/18 at 2:08 pm to Placebeaux
After I pick every tomato out of it.
Posted on 11/12/18 at 2:08 pm to fr33manator
No, I get it. My method takes much longer than your browning the chicken. I brown the sausage to get out the fat for flavor.
I just think that boiling the marrow and fat out of the chicken makes for a much fuller flavor than a browning and deglazing.
Hence, the boiling of the bones which takes roughly 30 minutes longer than the browning of the chicken.
I just think that boiling the marrow and fat out of the chicken makes for a much fuller flavor than a browning and deglazing.
quote:
You can’t rush it.
Hence, the boiling of the bones which takes roughly 30 minutes longer than the browning of the chicken.
Posted on 11/12/18 at 2:08 pm to BayouBlitz
quote:
Crank that heat, cast iron or enameled cast iron, stir like a mofo. 20 minutes tops.
My roux is a 3 beer roux.
So however long that takes. Usually 45min to an hour
Posted on 11/12/18 at 2:09 pm to Festus
Festus sounds like you and I make gumbo the same exact way.
Posted on 11/12/18 at 2:10 pm to tgrbaitn08
Posted on 11/12/18 at 2:10 pm to Tester1216
quote:
When you have time, why not make your own and freeze some of it to have for later?
That's a good idea, and I've thought about it, especially now that I have a stand alone freezer. But honest answer is I'm too lazy to make a roux to freeze without the payoff of the gumbo to follow.
Posted on 11/12/18 at 2:11 pm to terd ferguson
Do mine, do mine!
Posted on 11/12/18 at 2:11 pm to Tester1216
They cook down in it. You cant see them.
Posted on 11/12/18 at 2:11 pm to Festus
My dad used the pre made roux for a long time when I was a kid actually, before I knew there was a difference. To this day it's some of the best gumbo I've ever had...
I know... I know...
I know... I know...
Posted on 11/12/18 at 2:11 pm to Tester1216
quote:
When you have time, why not make your own and freeze some of it to have for later?
Why not make a huge pot of gumbo and freeze the leftovers?
Posted on 11/12/18 at 2:12 pm to terd ferguson
Posted on 11/12/18 at 2:12 pm to Festus
quote:
I just think that boiling the marrow and fat out of the chicken makes for a much fuller flavor than a browning and deglazing.
I don’t disagree, but what I do is when I debone, I take the bones and make my stock for the next gumbo, along with any turkey carassses I have saved.
So I use the stock I have ready, and use the bones from this gumbo to make the stock for the next one.
We’re arriving in the same town, just taking different roads
Posted on 11/12/18 at 2:12 pm to TH03
Posted on 11/12/18 at 2:13 pm to terd ferguson
Posted on 11/12/18 at 2:13 pm to Festus
quote:
That's a good idea, and I've thought about it, especially now that I have a stand alone freezer. But honest answer is I'm too lazy to make a roux to freeze without the payoff of the gumbo to follow
I get that and my honest reply is, I’ve never done it.
Now another question....
Okra or no okra in your C&S gumbo?
Posted on 11/12/18 at 2:13 pm to terd ferguson
Mine next
Posted on 11/12/18 at 2:13 pm to Placebeaux
quote:
salt, pepper and garlic powder.
same. Used a bit of Tony's last time and it was pretty good.
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