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re: Post pics of your roux
Posted on 11/12/18 at 2:13 pm to Placebeaux
Posted on 11/12/18 at 2:13 pm to Placebeaux
What year is that trailer house?
Posted on 11/12/18 at 2:13 pm to tgrbaitn08
I do that but roux isn’t limited to gumbo.
Posted on 11/12/18 at 2:14 pm to tgrbaitn08
Yep, I think we do. And I've been doing it for a loooong time, and tried many different methods. The one we use, for me and my peeps at least, always comes out the best.
And I use the "milk chocolate" color for my roux. I like a dark, thick gumbo. Nothing like the sound and smell of pouring in all the fresh cut vegetables into the hot roux, and hearing it sizzle, and the roux thicken as you stir them in.
And I use the "milk chocolate" color for my roux. I like a dark, thick gumbo. Nothing like the sound and smell of pouring in all the fresh cut vegetables into the hot roux, and hearing it sizzle, and the roux thicken as you stir them in.
Posted on 11/12/18 at 2:14 pm to Tester1216
quote:
Okra or no okra in your C&S gumbo?
I'm a no okra guy
Posted on 11/12/18 at 2:14 pm to Tester1216
quote:
Okra or no okra in your C&S gumbo?
Depends on the crowd really. I’ve placed in a cookoff with a No okra gumbo, so it’s really depending on the tastebuds of who is eating. I like okra in my gumbo, me.
Posted on 11/12/18 at 2:15 pm to terd ferguson
Yes
do my potato salad
do my potato salad
Posted on 11/12/18 at 2:15 pm to cas4t
I find listening to good music and drinking good whiskey as you stir a roux slowly leads to a finished product with more complexity.
Posted on 11/12/18 at 2:16 pm to cas4t
quote:
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...
The older I get, the less thrilled I am to make the roux from scratch, mostly because of the time and mess made. I think I'm gonna try one with pre-made and see.
Did he use powdered roux, or the jar pre made?
Posted on 11/12/18 at 2:16 pm to Festus
Sounds like I need to stop being lazy and boil my chicken. Lately I've used thighs, bone in, and de-boned before. Toss bones and skin in while stock is heating. Then brown the chicken.
Maybe I'm not getting all the flavor I can....
I do like a darker roux, my wife prefers a peanut butter color.
So we compromise and go with the peanut butter color.
Maybe I'm not getting all the flavor I can....
I do like a darker roux, my wife prefers a peanut butter color.
So we compromise and go with the peanut butter color.
This post was edited on 11/12/18 at 2:17 pm
Posted on 11/12/18 at 2:17 pm to cas4t
Around here it’s added because without it it’s considered to be a big chicken stew. I actually prefer gumbo without it.
This post was edited on 11/12/18 at 2:18 pm
Posted on 11/12/18 at 2:18 pm to tgrbaitn08
quote:
boil
That is a broth. A stock comes from roasting the bones and some onions and celery.
Posted on 11/12/18 at 2:18 pm to Tester1216
quote:
Around here it’s added because without it it’s considere to be a big chicken stew.
I've heard people say that
Posted on 11/12/18 at 2:18 pm to cas4t
quote:
Lately I've bought thighs, bone in, and de-boned before. Toss bones and skin in while stock is heating. Then brown the chicken.
Save the turkey carcass for thanksgiving and all the aromatics you stuff it with, then use those for your stock and use the meat from the turkey for the gumbo.
Sometimes i’ll Fry a turkey just for that. It’s delicious.
Posted on 11/12/18 at 2:19 pm to fr33manator
quote:
We’re arriving in the same town, just taking different roads
Good point. And look, cooking is very personal and unique. What works best for me doesn't mean it works best for everyone else. Everything I've done, it's been through trial and error. And I never use a recipe, so the older I get, the less confident I am in the final product because now that the kids are moved out, I don't cook as often. It's amazing how hard it is to cook the same thing when you don't practice regularly.
Posted on 11/12/18 at 2:19 pm to Athis
that's a nice color you got there
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