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Started By
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1
Posted on 12/10/17 at 1:17 pm to Darla Hood
quote:
For some people, the chopping and the stirring are part of the process they enjoy, so why not?
No question about that. Not only enjoyable but stress relieving. It can also be sort of magical watching it come together and noting the change in aroma as it darkens.
I've never been able to chop while making a roux, though. It needs attention. I love making it on top of the stove when I'm not making a ton of gumbo, but for large quantities, the oven is works so very well. I still get to stir a bit.
Posted on 12/10/17 at 1:18 pm to cj35
quote:
However I love making a roux on the stovetop while chopping and getting other things ready.
You make your roux on low heat?
Posted on 12/11/17 at 7:43 am to rbWarEagle
That is the thread i was referring to last week when someone wanted an easy recipe. I use that recipe every time i make gumbo. Saved it and created a word doc complete with pics.
Posted on 12/11/17 at 8:20 am to TH03
quote:Not at all. I use Med-Hi heat. I just enjoy the adrenaline rush from having to multi-task while making a very dark roux without allowing it to burn. It routinely becomes rather spastic at times.
You make your roux on low heat?
Posted on 12/11/17 at 8:58 am to cj35
quote:
Not at all. I use Med-Hi heat. I just enjoy the adrenaline rush from having to multi-task while making a very dark roux without allowing it to burn. It routinely becomes rather spastic at times.
You're crazy.
Posted on 12/11/17 at 9:01 am to TH03
quote:
You're crazy.
Let's say I have a very special brain.
Posted on 12/11/17 at 9:01 am to cj35
If it works, it works
Posted on 12/11/17 at 9:05 am to TH03
It has it's moments. adhd, tourette's, epilepsy and currently dealing with my 3rd malignant brain tumor. it is always interesting.
This post was edited on 12/12/17 at 3:41 pm
Posted on 12/11/17 at 10:38 am to cj35
Yesterday I made gumbo. I have a question for the experts on this board:
This is the first time this has ever happened to me, but the roux became a weird consistency and flaky substance while cooked. Less of a liquid and more of a clumpy paste substance. Almost like all of the liquid disappeared from it. My guess is i just had the heat too high to start and used too little oil? I used all the fat rendered from andouille sausage and chicken thighs added a 1/2 cup of vegetable oil, and a cup of flour.
I stirred it constantly until it was the right color, but at the end i was less stirring and more kind of just mixing. I added my trinity to it and it just stuck to all the veggies. Once i started adding the stock and stirring it evened out and thickened up and the gumbo tasted great, the roux wasn't burnt, so i didn't do anything too wrong.
This is the first time this has ever happened to me, but the roux became a weird consistency and flaky substance while cooked. Less of a liquid and more of a clumpy paste substance. Almost like all of the liquid disappeared from it. My guess is i just had the heat too high to start and used too little oil? I used all the fat rendered from andouille sausage and chicken thighs added a 1/2 cup of vegetable oil, and a cup of flour.
I stirred it constantly until it was the right color, but at the end i was less stirring and more kind of just mixing. I added my trinity to it and it just stuck to all the veggies. Once i started adding the stock and stirring it evened out and thickened up and the gumbo tasted great, the roux wasn't burnt, so i didn't do anything too wrong.
Posted on 12/11/17 at 10:46 am to Breesus
The less fat you use the thicker the roux will be. I personally use 3/4 fat to a full cup of flour so there’s less skimming to do later. All a matter of preference. You didn’t do anything wrong as long as the roux doesn’t burn.
Posted on 12/11/17 at 10:49 am to Dav
quote:
You didn’t do anything wrong as long as the roux doesn’t burn.
Yeah it definitely didn't burn seeing as the finished gumbo was delicious, but i had never seen that consistency in a roux before. The end result was like a thick dry peanut butter consistency almost. ive seen and routinley made dark rouxs that still look like melted chocolate. This was like powdered chocolate.
This post was edited on 12/11/17 at 10:55 am
Posted on 12/11/17 at 11:00 am to Breesus
quote:Different fats behave differently when making a roux. It sounds like you ended up with a higher ratio of flour to fat than you intended. If you were able to brown the flour without burning it then everything worked out fine. Perhaps even better since you obtained the color and thickening you desired with less fat. You probably had less oil on the top of your gumbo as well.
My guess is i just had the heat too high to start and used too little oil? I used all the fat rendered from andouille sausage and chicken thighs added a 1/2 cup of vegetable oil, and a cup of flour.
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