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re: Darkening and Thickening a Roux - Question
Posted on 1/17/25 at 11:02 pm to bamatiger90
Posted on 1/17/25 at 11:02 pm to bamatiger90
You want the easy way, especially for darkening a roux? Do what you normally do and then add a few cans of Blue Runner Ya-Ya gumbo base to the pot. It might go against some type of Louisiana cooking code, but the average person won’t know the difference.
0
Posted on 1/18/25 at 6:34 am to bamatiger90
Get your roux as dark as you like then, instead of adding the whole trinity at once, add only the onions to the roux.
Just adding the onions will allow the Maillard reaction to further darken your roux. The high water content of the celery and bell peppers with inhibit this.
Just add the rest of the trinity after the onions have worked their magic.
Just adding the onions will allow the Maillard reaction to further darken your roux. The high water content of the celery and bell peppers with inhibit this.
Just add the rest of the trinity after the onions have worked their magic.
Posted on 1/18/25 at 6:56 am to ruzil
Mallard reaction is correct. Sugar from the onions typically turn it several shades darker. I typically add the celery and bell pepper too but I pre-season which adds some salt and in turn pulls a lot of water out of the vegetables. To much water from the celery and bell can inhibit the darkening.
Posted on 1/18/25 at 7:50 am to bamatiger90
My goal in life is to be able a make a "death by gumbo" consistency. I know that will never happen though :(
Posted on 1/18/25 at 8:08 am to BlackCoffeeKid
Yes, the word "gumbo" comes from the West African word ki ngombo, which means "okra".
Posted on 1/18/25 at 8:44 am to bamatiger90
The longer (darker) you cook a roux, the less thickening ability it has. You can add more roux to liquid ratio to thicken more. You can also add more flour towards the end of your roux browning stage and give your dark roux more thickening ability
Posted on 1/18/25 at 10:32 am to Gris Gris
Does anyone know how to get a "strong" roux flavor in a gumbo without it being too thick?
There are a couple of restaurants I go to that make amazing gumbo. Both of them make gumbo that has a very strong roux flavor. But the gumbo is not overly thick.
I've made my own roux that was as dark as you can get it without it being burnt. Like literally black. A "Brick Roux" as Prudhomme would say. I've made it with veg, oil, hog lard, etc. I just can't replicate that taste.
There are a couple of restaurants I go to that make amazing gumbo. Both of them make gumbo that has a very strong roux flavor. But the gumbo is not overly thick.
I've made my own roux that was as dark as you can get it without it being burnt. Like literally black. A "Brick Roux" as Prudhomme would say. I've made it with veg, oil, hog lard, etc. I just can't replicate that taste.
Posted on 1/18/25 at 10:34 am to bamatiger90
Add your trinity to the roux and smother them, then slowly add your stock a cup at a time and fully incorporate before adding the next cup. Make sure to keep your roux to stock ratio from 1:8 or 1:12 for a thicker gumbo.
Posted on 1/18/25 at 10:41 am to bamatiger90
I'll throw this out there. I'm not local but when I decided to make my own roux, we didn't go with a wooden spoon as recommended. We used a silicone spatula. We also used a Calphalon pot vs. stainless steel or cast iron to stir the roux. All of this made it very easy to mix and stir up the roux over time. Nothing was wasted or burnt.
Posted on 1/18/25 at 11:08 am to BlackCoffeeKid
quote:
ETA: Is okra not a natural thickener? Am I missing something with these downvotes?
You’re right. Some folks just love to downvote rather than offer any kind of opinion of their own.
Posted on 1/18/25 at 11:12 am to bamatiger90
quote:
restaurants that have a really dark and thick roux
That’s not good gumbo to me. I want the thin, Abbeville style gumbo.
Posted on 1/18/25 at 11:13 am to moe1967
quote:
Does anyone know how to get a "strong" roux flavor in a gumbo without it being too thick?
There are a couple of restaurants I go to that make amazing gumbo. Both of them make gumbo that has a very strong roux flavor. But the gumbo is not overly thick.
I've made my own roux that was as dark as you can get it without it being burnt. Like literally black. A "Brick Roux" as Prudhomme would say. I've made it with veg, oil, hog lard, etc. I just can't replicate that taste.
Mine has good roux flavor with a dark roux, but the roux is not the prime flavor. It's a balance. I get more flavor in the roux and the gumbo when I make PP's fried chicken gumbo using the fried chicken oil and drippings to make the roux.
Ask those restaurants how they make their roux. Is the roux flavor primary because the sausage or other ingredients aren't as flavorful?
Posted on 1/18/25 at 11:22 am to bamatiger90
I do dark roux in the oven. Check on it every 30 minutes and stir, get it as dark as you want and it is virtually impossible to burn it.
Posted on 1/18/25 at 11:46 am to Gris Gris
quote:
Ask those restaurants how they make their roux. Is the roux flavor primary because the sausage or other ingredients aren't as flavorful
I personally don't think it has anything to do with the sausage. Years ago The Shrimp gumbo at Prejean's had that strong roux flavor. I thought is was sent from heaven. I haven't been there in years. Just the other day I went to one of my restaurants and the gumbo wasn't as dark as usual. But I'll be damned if it didn't have that strong roux flavor. And not nearly overly thick.
The flavor is like if you'd take a taste of the roux off the spoon. But when mixed with spices and seasoning and everything else is rich and delightful.
Posted on 1/18/25 at 11:47 am to armsdealer
quote:
I do dark roux in the oven. Check on it every 30 minutes and stir, get it as dark as you want and it is virtually impossible to burn it.
I do the same. I chop everything while it's browning. As others have suggested, I add the onions to the roux first so they caramelize a bit.
Posted on 1/18/25 at 12:07 pm to bamatiger90
Thickening, lots of options as mentioned. I’ve noticed some restaurants have a velvety consistency. Must be blending before adding meat. Have tried it and it came out fantastic. Immersion blender would work but we used a vitamix. Kept some chunks.
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