- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- 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
re: Adding roux to the gumbo at the end?
Posted on 1/15/21 at 7:27 pm to NolaLovingClemsonFan
Posted on 1/15/21 at 7:27 pm to NolaLovingClemsonFan
quote:
he adds a second roux at the end of the process
I did something similar recently because I was trying to incorporate a technique I saw online. Charlie Andrews fries chopped okra in a skillet to add to his gumbo later. You can see his YouTube video of what I'm talking about. He cooks it until charred. I decided I would try a similar method but, I would leave the okra in the bottom of the pot.
It didn't make sense to try to cook a roux with the cooked okra in the pot so I made one on the side to add near the end.
I smoked a #10 turkey and used the neck bones, carcass, and wings for my stock.
I browned the sausage first and reserved it. Then I cooked the okra in the sausage drippings until the slime was gone and the okra was charred. Then the trinity went in with the okra. I did a couple of deglazing and reduction additions with the stock to get a good color. Whisked the roux in and simmered that for a half an hour or so. Then added the sausage, turkey meat, shrimp, & cut okra near the end.
Shut the heat off and threw a lid on. Periodically stirred it until the okra changed from bright green to olive drab.
I liked the results & will probably do something similar the next time I make gumbo. Need to prefect this technique.
0
Posted on 1/15/21 at 11:03 pm to r3lay3r
quote:
The advantage would come in getting the thickness you're looking for. The darker the roux, the less the thickening power. So, if you make a really dark roux to get the color you want, then you can add a lighter roux in the second addition to get the thickness you want.
Wait, is this true? So I should go really dark for the first roux to get the color and then a slightly lighter second roux for the thickness? That actually makes a ton of sense if it’s correct.
Posted on 1/15/21 at 11:10 pm to NolaLovingClemsonFan
quote:
adds a second roux at the end of the process
No separation
Posted on 1/16/21 at 9:58 am to r3lay3r
quote:
So, if you make a really dark roux to get the color you want,
Why do people say this. Is it the color people care about with the dark roux or the taste? I would think the latter, so diluting your dark roux flavor with lighter colored roux at the end seems counterintuitive if you want a dark roux taste. I mean shite, if you just want a dark colored gumbo that is thick, just make a light roux and add some food coloring at the end.
This post was edited on 1/16/21 at 10:00 am
Posted on 1/16/21 at 12:51 pm to SUB
quote:
Why do people say this. Is it the color people care about with the dark roux or the taste? I would think the latter, so diluting your dark roux flavor with lighter colored roux at the end seems counterintuitive if you want a dark roux taste.
I definitely wouldn't add light roux to dark roux gumbo, but I like a really dark roux because of the flavor it adds.
Posted on 1/16/21 at 1:10 pm to SUB
quote:
diluting your dark roux flavor with lighter colored roux at the end seems counterintuitive if you want a dark roux taste
While I tend to agree with you in principle, the fact that lighter color roux has higher thickening power means that less is required to thicken.
For example, a white roux made with 3oz fat & 3oz flour has the potential to thicken 6 cups of liquid to a gray-like consistency.
Personally, I think starting with a light colored roux and adding the dark, flavorful roux near the end would be ideal.
Roux is the workhorse of my kitchen and just about every sauce we make starts or ends with a roux. After all, it is the cornerstone of French Classical sauce making.
This post was edited on 1/16/21 at 5:04 pm
Posted on 1/16/21 at 1:59 pm to SUB
quote:
Why do people say this
But aren't they related? From the dark color you get more of the toasted/roasted deep flavors. You probably need less of the second addition to adjust viscosity, there's more dilution from your stock.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News