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Started By
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Chef John (Food Wishes) does a BAKED gumbo
Posted on 2/15/20 at 9:59 am
Posted on 2/15/20 at 9:59 am
Multi-year fan of this YT channel and have learned a TON from him.
So it obviously caught my attention that he was doing an experiment with a fully baked version from A to Z.
Obviously the authenticity of this is nil but I still enjoyed his thought process. And he’s self aware by not claiming this is legit (and even saying people in louisiana would have a problem with the dish).
Baked Gumbo
So it obviously caught my attention that he was doing an experiment with a fully baked version from A to Z.
Obviously the authenticity of this is nil but I still enjoyed his thought process. And he’s self aware by not claiming this is legit (and even saying people in louisiana would have a problem with the dish).
Baked Gumbo
7
Posted on 2/15/20 at 10:24 am to Blackfield
That guy's speaking cadence is grating.
Posted on 2/15/20 at 10:24 am to Blackfield
I love Chef John. 
if you haven’t tried his no knead ciabatta- do it,- the, by far, easiest bread you’ll ever make (although there is a LOT of rise time so preplanning required) and so so delicious. I have made it for family, friends etc events numerous times over the last several years and there’s not been a time when someone hasn’t asked for the recipe or looked at me like i was some sort of magical baker from the old Italian past come to fill their belly with this crusty yet soft but chewy on the inside bread.
if you haven’t tried his no knead ciabatta- do it,- the, by far, easiest bread you’ll ever make (although there is a LOT of rise time so preplanning required) and so so delicious. I have made it for family, friends etc events numerous times over the last several years and there’s not been a time when someone hasn’t asked for the recipe or looked at me like i was some sort of magical baker from the old Italian past come to fill their belly with this crusty yet soft but chewy on the inside bread.
This post was edited on 2/15/20 at 11:00 am
Posted on 2/15/20 at 11:33 am to GRTiger
quote:
That guy's speaking cadence is grating.
It drives me absolutely insane. I can't watch his videos because of it.
Posted on 2/15/20 at 11:46 am to Blackfield
That looks like a big pain in the arse todo that way.
Posted on 2/15/20 at 11:50 am to Blackfield
I would have taken the roux a little darker and I wouldn’t have ruined it with tomatoes.
That being said, I wouldn’t be offended by it. The nuts and bolts of gumbo were covered. I’ll bet it doesn’t taste far off from a basic gumbo done traditionally. I would add a few other spices to mine but I may actually try this on a day off.
That being said, I wouldn’t be offended by it. The nuts and bolts of gumbo were covered. I’ll bet it doesn’t taste far off from a basic gumbo done traditionally. I would add a few other spices to mine but I may actually try this on a day off.
Posted on 2/15/20 at 12:09 pm to Blackfield
I like the idea of the chicken having a crunchy skin. I might try baking some chicken next time I make a gumbo.
Posted on 2/15/20 at 12:32 pm to bayouh2o
why does he end every sentence with a high pitched voice 
Is that his normal speaking voice?
Is that his normal speaking voice?
Posted on 2/15/20 at 1:22 pm to Blackfield
I love Chef John. I watched this earlier and I'm going to give it a shot next Sunday. If it turns out even halfway decent I'll make a post. Definitely looks interesting!
Posted on 2/15/20 at 2:27 pm to GRTiger
quote:Coupled with his dad jokes.
That guy's speaking cadence is grating.
Posted on 2/15/20 at 3:36 pm to GRTiger
quote:After all, you are the Walter Payton of your speaking cadence.
GRTiger
Posted on 2/15/20 at 5:06 pm to Blackfield
chef John goat.
Posted on 2/18/20 at 11:32 am to piggilicious
I made this today. I used all purpose (Gold Medal Flour) for both whole wheat and white. Baked for 45mins.+ it wasn't done (gummy) in the middle. What did I do wrong?? :banghead
Posted on 2/18/20 at 12:00 pm to unclejhim
Hmm I don’t know- I typically use bread flour just because I get the giant bag from sams due to making regular homemade bread or this pretty often for gatherings. I don’t use the 1/2 cup wheat either.
I usually do two at a time so I put one on an upper rack and one lower, bake at 425 for about 15 and then switch them and look at them again about 10 minutes later and lay foil over the top if getting too brown for the rest of them time. I don’t think I even bake them for 45 - maybe 35 or so? I’ve never had it turn out gooey- sorry!
I’ve also made two out of one recipe - narrower of course for little appetizer trays type things.
I usually do two at a time so I put one on an upper rack and one lower, bake at 425 for about 15 and then switch them and look at them again about 10 minutes later and lay foil over the top if getting too brown for the rest of them time. I don’t think I even bake them for 45 - maybe 35 or so? I’ve never had it turn out gooey- sorry!
I’ve also made two out of one recipe - narrower of course for little appetizer trays type things.
Posted on 2/18/20 at 2:41 pm to piggilicious
Thanks! I just realized what I did wrong...[quote]1/2 cup wheat....I read that as 1&1/2 cup. No wonder it didn't cook right. 
I'm starting another one this afternoon
I'm starting another one this afternoonPosted on 2/18/20 at 3:49 pm to unclejhim
Ahh good- I hope you enjoy as much as my folks do!
Posted on 3/5/20 at 7:48 am to piggilicious
Ok. I've made three different batches. One all unbleached flor, one all wheat flour, and one with the called for mix.
They all came out very good. However they all were dense and some what moist in the middle. Not airy and light. Can't figure out what I'm doing wrong. The cook temp. and time has varied from 350 to 450 and 35 to 45 mins.
Gonna start another batch today...
They all came out very good. However they all were dense and some what moist in the middle. Not airy and light. Can't figure out what I'm doing wrong. The cook temp. and time has varied from 350 to 450 and 35 to 45 mins.
Gonna start another batch today...
Posted on 3/5/20 at 8:08 pm to bayouh2o
quote:
I like the idea of the chicken having a crunchy skin. I might try baking some chicken next time I make a gumbo.
.
Make a fried chicken gumbo with chicken from Chicken Shack on 2-piece Tuesday
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