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Another what’s wrong with my roux thread
Posted on 12/9/18 at 3:09 pm
Posted on 12/9/18 at 3:09 pm
For the record, the final gumbo product was delicious and perfectly fine, but I have seen a lot of pictures of peopel’s rouxs and they look almost like a paste towards the end, mine never really got thicker than heavy cream.
I did 1 cup flour to 3/4 vegetable oil.
Is this unusual? Or did I just not coolnit long enough? I got A pretty deep brown but maybe pulled it a little sooner than I wanted too (MrsSammyTiger didn’t have the nerve for burnt roux chicken and convinced me to pull it)
I did 1 cup flour to 3/4 vegetable oil.
Is this unusual? Or did I just not coolnit long enough? I got A pretty deep brown but maybe pulled it a little sooner than I wanted too (MrsSammyTiger didn’t have the nerve for burnt roux chicken and convinced me to pull it)
4
Posted on 12/9/18 at 3:16 pm to SammyTiger
I've cooked a lot of roux over the years and mix equal parts oil to flour. As it cooks, my roux will start off kind of wet, and as it gets to browning nicely, it tends to thicken up a bit.
Then as it gets to the color I am looking for, it thins out a bit. I aim for a color similar to milk chocolate before I add my trinity and start my gumbo in earnest.
Then as it gets to the color I am looking for, it thins out a bit. I aim for a color similar to milk chocolate before I add my trinity and start my gumbo in earnest.
Posted on 12/9/18 at 3:31 pm to SammyTiger
If you didn’t burn it, and like the color/smell/flav, what’s the problem?
Posted on 12/9/18 at 3:32 pm to BRgetthenet
Kinda wanted it a little thicker
Posted on 12/9/18 at 3:34 pm to SammyTiger
I don’t understand what that does for the gumbo when you end up adding 16 cups of stock to it.
Posted on 12/9/18 at 3:38 pm to SammyTiger
Doesn't sound like you did anything wrong. If you want a thick gumbo, make more roux. The darker the roux, the thinner the roux. I like a dark roux and I don't like thick gumbo. I like it to have some body, but not thick at all.
Posted on 12/9/18 at 3:49 pm to SammyTiger
quote:
Kinda wanted it a little thicker
If you add okra to your gumbo it will help thicken up the end result. If you don't like okra, you can thicken any sauce with some cornstarch mixed with a bit of cold water and gradually add it to the pot while stirring it in. It will thicken any gravy and depending on how much cornstarch is used will determine how thick it will get.
Posted on 12/9/18 at 4:15 pm to Gris Gris
A dark roux can still make a thick gumbo if you use less liquid. I like it dark and thick. Go ahead with the sex jokes...
Posted on 12/9/18 at 4:45 pm to SammyTiger
I posted about the burnt roux last week. Microwaved, looked and smelled fine, but once I put everything in the gumbo pot I could tell it was burned. Yesterday I made a roux on the stove and it started getting black flakes, so I assumed it was burned too. I took it off the heat for a few minutes, put it back on a lower burner and continued making it. It turned out fine. Roux is some weird shyte.
Posted on 12/9/18 at 5:14 pm to cable
quote:
Yesterday I made a roux on the stove and it started getting black flakes, so I assumed it was burned too.
Did you happen to brown some meat first in the same pot before making the roux? If so, that will sometimes happen when bits of the meat stuck to the bottom of the pan come loose.
I like to brown off my chicken when making a chicken and sausage gumbo and this will sometimes happen.
Posted on 12/9/18 at 5:21 pm to gumbo2176
I normally do the same thing, but this time I decided to try the Cajun Ninja's gumbo. It was just oil and flour in the gumbo pot. My only mistake was following his advice to increase the heat when I knew dam good and well the correct temp for my burners on a roux. It turned out good though, so... 
Posted on 12/9/18 at 8:08 pm to SammyTiger
1/2 cup of oil to 3/4 cup of flour.
It's 1:1 if you consider weight to volume.
It's 1:1 if you consider weight to volume.
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