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Posted on 4/7/20 at 7:31 am to ruzil
Get the roux to a Chocolate color and then layer the vegetable mixture in 1/3 increments. Each 1/3 of vegetables cooks for a different time, this giving off a slightly different flavor adding depth to the roux taste.
Posted on 4/7/20 at 7:34 am to Twenty 49
Yeah I don’t enjoy the cooking videos that ramble on or have excess time in every step. It’s hard to cut corners when showing everything in a gumbo. I wanted the video to be shorter but it just couldn’t
Posted on 4/7/20 at 8:09 am to CHEDBALLZ
quote:
I cook barefoot myself.
Barefoot and in the kitchen, just how I like ‘em.
Posted on 4/7/20 at 8:29 am to Tmar1no
Before I look, Did you start by boiling down a whole Hen or Chicken for stock?
Posted on 4/7/20 at 9:27 am to Tmar1no
Gonna cook my next gumbo in a pot just like that. My wife got one from one of our kids for Christmas. It's the Pioneer women line and heavy as frick. Nice video and were you high when you selected that music.
Posted on 4/7/20 at 9:30 am to VernonPLSUfan
lol just found some free B roll music that would'nt get taken down for copyright
Posted on 4/7/20 at 9:56 am to Tmar1no
Nice work. What’s the iPhone setup again, the videography is impressive. I make videos of my son kicking footballs and man does quality suck...I have an iPhone Xs.
Posted on 4/7/20 at 10:28 am to Tmar1no
Good video. Good, respectable gumbo.
Gumbo in a a white pot looks like shite in a chamber pot.
I'm right about this.
Gumbo in a a white pot looks like shite in a chamber pot.
I'm right about this.
Posted on 4/7/20 at 10:46 am to BigPerm30
quote:I wish I could have gone to elementary school with you. Your predictable humor would have been hilarious in second grade. Would have been funnier if you said to sous vide the tomatoes!
Where the frick are the tomatoes?
Posted on 4/7/20 at 10:49 am to Gaston
I just changed my video settings to 4K video with my Iphone XS and then i used an Iphone Gimbal Stabilizer (DJI 1, I think), that i borrowed from a friend, for better quality while moving the camera.
Posted on 4/7/20 at 10:57 am to Tmar1no
Awesome. I always have better luck adding roux to stock instead of stock to roux. No idea what I do wrong but it seems to "separate".
This video makes me wanna make gumbo...soon!
This video makes me wanna make gumbo...soon!
Posted on 4/7/20 at 11:27 am to Athis
quote:
One tip cook your sausage in the oven while you are cooking your roux.
:mindblown:
gonna try this next time since i waste lots of paper towels blotting my sausage.
eta to the OP i do everything different than you
but really enjoyed the video and i would definitely eat it 
This post was edited on 4/7/20 at 11:30 am
Posted on 4/7/20 at 11:43 am to Tmar1no
I prefer more of a stew-like consistency, but id eat it if it tastes good
Posted on 4/7/20 at 12:07 pm to CAD703X
I can tell you it saved my gumbo one time..I put the sausage in the oven and when it was cooking it didn't smell right. I took it out and the sausage was bad (from the grocery). If I had just added it to the gumbo it would ruined it and wasted all the time and money.. Now I take a good whiff of the sausage even if it is cryovaced and not past date.
I am not talking about cooking all the grease out of the sausage just the majority of it...
I am not talking about cooking all the grease out of the sausage just the majority of it...
Posted on 4/7/20 at 1:22 pm to Athis
quote:
I am not talking about cooking all the grease out of the sausage just the majority of it...
oh i totally get it. i've narrowed down grease on top of my gumbo to how hot the gumbo gets with the sausage in it (releases all the fat as grease) or dumping the browned sausage directly from the skillet into the stock.
now i always take the browned sausage out of the skillet immediately while its still hot and put onto paper towels but i generally still have to cover that with paper towels and flip them and toss the orange-soaked paper towels in the trash.
oven technique on a broiler pan sounds like a great way to get rid of the excess grease..it works for bacon!
Posted on 4/7/20 at 1:49 pm to Tmar1no
Now make some chicken parmigiana
Posted on 4/7/20 at 1:53 pm to Tmar1no
the way you hold your knife gave me anxiety.
pinch the blade with in front of the handle and then wrap your hand around the handle.
pinch the blade with in front of the handle and then wrap your hand around the handle.
Posted on 4/7/20 at 3:21 pm to Tmar1no
quote:
Get the roux to a Chocolate color and then layer the vegetable mixture in 1/3 increments. Each 1/3 of vegetables cooks for a different time, this giving off a slightly different flavor adding depth to the roux taste.
I meant the process you use to make the roux. It looked like your roux was boiling and you were not stirring it continuously. How exactly do you not burn it?
Posted on 4/7/20 at 4:03 pm to ruzil
its pretty close to a continuous stir, i took some time off to film, but most time was spent stirring.
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