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Started By
Message
Burnt the Roux!
Posted on 12/21/17 at 10:24 am
Posted on 12/21/17 at 10:24 am
Alright I'm baffled.
Made (or tried to make) a pot of gumbo yesterday. Not my first rodeo, usually this is like riding a bike for me. Everything was going swimmingly, the roux looked/smelled fine, no flakes of burnt flour popping up or anything. It gets to a smooth chocolate no problem, we're sailing along.
I dump the roux over my trinity and in an instant I'm hit with a deep smoky smell and I give it a little People's Eyebrow like 'huh?'. Whatever, keep going, too hot/strong to taste right now. Get my stock in and try it and almost immediately dumped the whole pot. Tried to save it (ha) with no luck. Just tastes like I added essence of ashtray. Burnt that roux something bad.
Problem is, I have no idea what I did differently and everything seemed fine. Anybody have this happen before? Also, is there any decent way to see/know this happens before I waste a whole batch? Chopping those veggies ain't a picnic. Can't taste it while you're cooking and it smelled pretty much the same to me.
My only hypothesis is that my heat may have been up a little higher than usual (seems like it took 35-40 minutes, usually takes 45-50 minutes), but I dunno. Now I'm nervous cause I'm making a big pot for family at Christmas (as usual). Lost my mojo. Gonna tell my wife she bought bad flour.
Made (or tried to make) a pot of gumbo yesterday. Not my first rodeo, usually this is like riding a bike for me. Everything was going swimmingly, the roux looked/smelled fine, no flakes of burnt flour popping up or anything. It gets to a smooth chocolate no problem, we're sailing along.
I dump the roux over my trinity and in an instant I'm hit with a deep smoky smell and I give it a little People's Eyebrow like 'huh?'. Whatever, keep going, too hot/strong to taste right now. Get my stock in and try it and almost immediately dumped the whole pot. Tried to save it (ha) with no luck. Just tastes like I added essence of ashtray. Burnt that roux something bad.
Problem is, I have no idea what I did differently and everything seemed fine. Anybody have this happen before? Also, is there any decent way to see/know this happens before I waste a whole batch? Chopping those veggies ain't a picnic. Can't taste it while you're cooking and it smelled pretty much the same to me.
My only hypothesis is that my heat may have been up a little higher than usual (seems like it took 35-40 minutes, usually takes 45-50 minutes), but I dunno. Now I'm nervous cause I'm making a big pot for family at Christmas (as usual). Lost my mojo. Gonna tell my wife she bought bad flour.
14
Posted on 12/21/17 at 10:26 am to Fe_Mike
You must have missed some black flakes or something.
Posted on 12/21/17 at 10:35 am to Fe_Mike
Did you use a different cooktop, pot or tool to stir? I’ve scorched roux twice in my life, and both times I was using a whisk. I chalked it up to the whisk not being able to get into the corner of the pot good enough. Now I use a flat wooden spoon exclusively and haven’t done it since.
High heat is fine as long as you’re extra vigilant. I do a very dark roux in under 15 minutes and have rarely had any issues.
It’s a kick in the balls, but at least you discovered it before adding your protein(s)!
High heat is fine as long as you’re extra vigilant. I do a very dark roux in under 15 minutes and have rarely had any issues.
It’s a kick in the balls, but at least you discovered it before adding your protein(s)!
Posted on 12/21/17 at 10:40 am to Fe_Mike
quote:
tastes like I added essence of ashtray.
Posted on 12/21/17 at 10:40 am to Fe_Mike
quote:The only real option here.
Gonna tell my wife she bought bad flour.
Posted on 12/21/17 at 10:55 am to Fe_Mike
I don’t know why it burned. I always add the trinity to the roux in batches to cool it. Usually the onions first.
Make the roux in the oven and you won’t have to worry about burning it.
Make the roux in the oven and you won’t have to worry about burning it.
Posted on 12/21/17 at 11:31 am to Fe_Mike
I was taught to cut up the trinity and put it in the frig. Cook the roux in the same pot that you are cooking the gumbo in..Once the roux is cooked then add the cold trinity to the roux and that will stop it from cooking. And the flat wooden spatula thing is a must.
Posted on 12/21/17 at 11:39 am to Fe_Mike
was it old flour?
Posted on 12/21/17 at 11:57 am to Athis
quote:
I was taught to cut up the trinity and put it in the frig. Cook the roux in the same pot that you are cooking the gumbo in..Once the roux is cooked then add the cold trinity to the roux and that will stop it from cooking.
Posted on 12/21/17 at 12:20 pm to GeauxldMember
Hmm...couple of good theories in here.
I did in fact use a different stir tool. My flat wooden spoon was dirty so my lazy butt just grabbed a regular rounded wooden spoon. Could be I was missing a spot regularly and just never went over it to kick up the burnt stuff and actually notice it.
Also, I reckon the flour might have been old. I opened a 'fresh' bag but it could have been sitting in the pantry for a while, not sure.
Good tips! I'll try adding the cool trinity to the roux as well; I've never kept the roux in the pot I cook it in.
I did in fact use a different stir tool. My flat wooden spoon was dirty so my lazy butt just grabbed a regular rounded wooden spoon. Could be I was missing a spot regularly and just never went over it to kick up the burnt stuff and actually notice it.
Also, I reckon the flour might have been old. I opened a 'fresh' bag but it could have been sitting in the pantry for a while, not sure.
Good tips! I'll try adding the cool trinity to the roux as well; I've never kept the roux in the pot I cook it in.
Posted on 12/21/17 at 12:44 pm to Fe_Mike
quote:
Also, I reckon the flour might have been old. I opened a 'fresh' bag but it could have been sitting in the pantry for a while, not sure.
old flour can definitely cause issues
Posted on 12/21/17 at 1:21 pm to Fe_Mike
The odd spoon missing spots is the likely culprit. Your mojo is not gone....just gotta use the right tool for the job.
Posted on 12/21/17 at 1:54 pm to hungryone
I use a round spoon to stir my roux and then add the trinity to that.
Posted on 12/21/17 at 6:26 pm to Fe_Mike
Happened to me a while back. It was the flour we were using(king arthur). Switched to gold medal and have had no problems.
This post was edited on 12/22/17 at 6:01 pm
Posted on 12/21/17 at 9:07 pm to GeauxldMember
So y'all recommend a flat wooden spoon over a whisk? I made my first gumbo a few weeks back, it turned out pretty solid. I'm making one for Christmas and I would like to take it to the next level by darkening the roux.
Posted on 12/21/17 at 10:28 pm to ChaseMac
I might use a whisk at the beginning just to incorporate and then use a wooden spoon. Made a half gallon roux last night. Nice peanut butter color.
Posted on 12/21/17 at 10:40 pm to Fe_Mike
Did your Trinity have garlic? Garlic is easily scorched, and can't give a burnt flavor, which can be confused for burnt roux. If your roux didn't smell strong and was still a nice brown color, I have hard time thinking it was burnt. But what do I know.
Posted on 12/21/17 at 11:33 pm to Athis
quote:
I was taught to cut up the trinity and put it in the frig. Cook the roux in the same pot that you are cooking the gumbo in..Once the roux is cooked then add the cold trinity to the roux and that will stop it from cooking.
I'm still perplexed that people do anything other than this when making a gumbo
When I hear "I was adding my roux to the trinity" I'm wondering what planet this guy is from.
Posted on 12/22/17 at 3:24 am to Powerman
I don’t cook the roux in the same pot as the gumbo. I make too much at once.
Posted on 12/22/17 at 6:28 am to Fe_Mike
Have you considered one of the many jar rouxs available at your local market?
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