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re: Completely messed up a gumbo by having the roux break. Need help
Posted on 12/12/16 at 2:00 pm to Fratigerguy
Posted on 12/12/16 at 2:00 pm to Fratigerguy
I promise. I boiled the crap out of my Thanksgiving gumbo and whisked for over an hour. It did eventually blend together and even began to thicken but it still had small pellets in it that never did come together and it tasted horrible. Maybe if I had had the time to boil for 5 hours or something...
0
Posted on 12/12/16 at 2:14 pm to NDA13112
I had a roux break for the first time yesterday and maybe it was the room temperature stock, but I've done it that way before. After much whisking, it eventually reincorporated. My gumbo was purty! (I say that despite all the down votes it got in the dinner thread last night).
Posted on 12/12/16 at 4:24 pm to Darla Hood
I thought that bowl of gumbo looked very good, Darla.
Who knows why things work one way all the time and then not the next time. I've also heard people say that it breaks on occasion when the roux is too dark. I make a pretty dark roux every time. Flour can be finicky. That's why I don't bake!
Who knows why things work one way all the time and then not the next time. I've also heard people say that it breaks on occasion when the roux is too dark. I make a pretty dark roux every time. Flour can be finicky. That's why I don't bake!
Posted on 12/12/16 at 4:26 pm to Big Chipper
quote:
I've made probably 40 gumbos and have never had a roux break. I always use room temp stock to hot roux.
I've made over 40 and never had one break as well. No offense to the OP, but i don't understand how people have so much trouble with a gumbo. 1) i've never ladeled in my stock. I just add all of it to the roux and stir it up, then bring it to a boil. 2) My stock is either room temp or fridge temp. It's never really mattered. 3) i make my roux and then pitch the stock to the roux. I don't make roux ahead of time.
This post was edited on 12/12/16 at 4:28 pm
Posted on 12/12/16 at 4:36 pm to BugAC
its only happened to me once and nothing i did (whisking, egg yolks, immersion blender, etc) worked
i didnt do anything different it just happened
science i guess...
i didnt do anything different it just happened
science i guess...
Posted on 12/12/16 at 4:37 pm to BugAC
It could even be the amount of gumbo being made. Don't know. I've never added stock to the roux. I always add roux to the stock.
Posted on 12/12/16 at 7:11 pm to Gris Gris
Ate my leftovers tonight and this is truly the best I ever made. The pic uploaded sideways but you get the point.
Posted on 12/13/16 at 10:22 am to BigB0882
By the way, does gumbo give anyone else the worst heartburn? It is the only downside but I just take antacid before and after eating and I am fine. If I forget then I really regret it. Can't figure out what it is, all the flour?
Posted on 12/13/16 at 10:25 am to Gris Gris
I'll be making my annual smoked duck and sausage gumbo this weekend for a christmas party next week. Plan to cook it then freeze it and reheat at the party. I'll post pics.
Posted on 12/13/16 at 10:29 am to BigB0882
quote:
By the way, does gumbo give anyone else the worst heartburn? It is the only downside but I just take antacid before and after eating and I am fine. If I forget then I really regret it. Can't figure out what it is, all the flour?
I've never had the issue. Do you put tomatoes in your gumbo? The acid could be an issue. Any other foods with similar properties or ingredients give you this problem?
Posted on 12/13/16 at 10:41 am to Gris Gris
grease and spice are the two main culprits for heartburn
as for the roux breaking, next time put it on low and wait it out stirring occasionally, don't push the panic button, it will come around.
as for the roux breaking, next time put it on low and wait it out stirring occasionally, don't push the panic button, it will come around.
Posted on 12/13/16 at 10:44 am to Gris Gris
quote:
. Do you put tomatoes in your gumbo?
Get out of here.
Posted on 12/13/16 at 11:03 am to BigB0882
quote:
Get out of here.
No need to be ugly. Some folks use tomatoes and they can cause heartburn. I don't use them or okra.
Posted on 12/13/16 at 11:16 am to Fratigerguy
quote:
I think you saw something you've never seen before and panicked and didn't let it cook. It will blend and meld into the dish. Put the lid on it and have a beer next time
Posted on 12/13/16 at 11:52 am to BigB0882
quote:
By the way, does gumbo give anyone else the worst heartburn?
Yep. Without fail.
Imma eat it anyway.
Posted on 12/13/16 at 12:00 pm to BugAC
quote:
I've made over 40 and never had one break as well. No offense to the OP, but i don't understand how people have so much trouble with a gumbo. 1) i've never ladeled in my stock. I just add all of it to the roux and stir it up, then bring it to a boil. 2) My stock is either room temp or fridge temp. It's never really mattered. 3) i make my roux and then pitch the stock to the roux. I don't make roux ahead of time.
I used to think the same as you until it happened to me two times in a row. It can definitely happen. In my case, I think it was the flour or oil. I've made it a few times since with new flour and oil, and never had the issue again.
I can't really explain it but when it happened there was no blending it together. I let it simmer for 20-30 minutes and it was not blending together. The roux was clumped up on top of the liquid.
Posted on 12/13/16 at 1:20 pm to JasonL79
quote:
I used to think the same as you until it happened to me
I feel like this is the beginning to a PSA...
Posted on 12/13/16 at 2:22 pm to NDA13112
You could also use a dry roux.
By using toasted flour instead of oil, you get the roux flavor and the same texture without the oily residue. Without the oil, roux can't "break".
Most people will never know there's no (maybe just a tablespoon or two) oil.
By using toasted flour instead of oil, you get the roux flavor and the same texture without the oily residue. Without the oil, roux can't "break".
Most people will never know there's no (maybe just a tablespoon or two) oil.
Posted on 12/13/16 at 2:28 pm to NDA13112
Never had a roux break. Is that what it looks like in the last pic?
Posted on 12/13/16 at 3:23 pm to fatboydave
Interesting topic. Never knew this was a thing. I've heard of a broken hollandaise and numerous fixes for that. I want to say a blender was one solution.
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