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Started By
Message
File in your Gumbo? When?
Posted on 4/6/13 at 5:49 pm
Posted on 4/6/13 at 5:49 pm
While cooking?
After plating?
After plating?
7
Posted on 4/6/13 at 5:51 pm to Sid in Lakeshore
I always put it on the table for people to use themselves
Posted on 4/6/13 at 6:00 pm to hobotiger
quote:
put it on the table for people to use themselves
Posted on 4/6/13 at 6:01 pm to Sid in Lakeshore
What does it do to change the flav of the dish?
Posted on 4/6/13 at 6:05 pm to Sid in Lakeshore
I never add it to the pot. Always fix my bowl and then dash a little.
Posted on 4/6/13 at 6:07 pm to Sid in Lakeshore
quote:
I always put it on the table for people to use themselves
If I'm making the bowls and know who wants it, I'll put the rice in, sprinkle file over it and then ladle the gumbo over that.
Martini cooks it in his gumbo.
I only use in seafood or turkey gumbo. Don't care for it in chicken and andouille so much.
BR, where are the pics of your bisque, so far? You don't have time to be posting here. You need to be stuffing heads.
This post was edited on 4/6/13 at 6:10 pm
Posted on 4/6/13 at 6:18 pm to Sid in Lakeshore
quote:
File in your Gumbo? When?
While cooking?
After plating?
Always after plating in our household.
Posted on 4/6/13 at 6:19 pm to Gris Gris
Funny, I was just going to say never in a seafood gumbo. Chicken and sausage is how I grew up with file gumbo. This is with thin, Abbeville style gumbo. File was always out of a baby food jar. I'll never forget that insignificant detail.
Posted on 4/6/13 at 6:26 pm to Gaston
quote:
Funny, I was just going to say never in a seafood gumbo. Chicken and sausage is how I grew up with file gumbo. This is with thin, Abbeville style gumbo. File was always out of a baby food jar. I'll never forget that insignificant detail.
The reason it was out of a baby food jar is because it was local and fresh. Darker green and much more flavorful,or at least that's the stuff I grew ip on.
Posted on 4/6/13 at 6:29 pm to Mike da Tigah
I love when I can find the fresh, but zatarain's is good.
Posted on 4/6/13 at 6:37 pm to Gris Gris
quote:
I love when I can find the fresh, but zatarain's is good.
In a pinch
The fresh will spoil ya though.
Posted on 4/6/13 at 10:25 pm to Mike da Tigah
quote:Guess I need to learn to ID sassafrass trees.
The fresh will spoil ya though.
Posted on 4/6/13 at 11:41 pm to Gris Gris
What she said.
Anyone that says it's bitter if you cook it in needs a room at Betty Ford. Old wives tail.
I put almost a whole jug of file about thirty minute before I serve, stir on well so it doesn't clump and there you go. Nice, thick, creamy and good. Try it. You will enjoy.
Anyone that says it's bitter if you cook it in needs a room at Betty Ford. Old wives tail.
I put almost a whole jug of file about thirty minute before I serve, stir on well so it doesn't clump and there you go. Nice, thick, creamy and good. Try it. You will enjoy.
Posted on 4/6/13 at 11:45 pm to tetu
well, everywhere I read said after plating, so that is what I did.
Made a Gumbo w/ the last of the turkey from Easter.
I had brined the turkey. Threw in some smoked venison sausage which was in the fridge. Turned out very good. everybody enjoyed it.
I added File to mine. Wife and kids ate it just out the pot.
Glad to hear Martini puts his in while cooking. I wanted to do that but read that it might screw things up. Don't know that I believe that though.
Made a Gumbo w/ the last of the turkey from Easter.
I had brined the turkey. Threw in some smoked venison sausage which was in the fridge. Turned out very good. everybody enjoyed it.
I added File to mine. Wife and kids ate it just out the pot.
Glad to hear Martini puts his in while cooking. I wanted to do that but read that it might screw things up. Don't know that I believe that though.
Posted on 4/6/13 at 11:55 pm to Sid in Lakeshore
Trust me. Im a professional.
And I say that in my Ferris Buellers parking attendant voice.
And I say that in my Ferris Buellers parking attendant voice.
Posted on 4/6/13 at 11:55 pm to Sid in Lakeshore
Add it while cooking, like any other seasoning, last 30 minutes for me.
Posted on 4/7/13 at 9:09 am to Sid in Lakeshore
Filé in my bowl.
Recently, I used a container of filé that didn't have a shaker top and accidentally dumped too much of the powder in my bowl. Much to my surprise, after stirring and incorporating all of it into the serving, it was delicious! So now I put a generous portion of filé into the dish.
Recently, I used a container of filé that didn't have a shaker top and accidentally dumped too much of the powder in my bowl. Much to my surprise, after stirring and incorporating all of it into the serving, it was delicious! So now I put a generous portion of filé into the dish.
Posted on 4/7/13 at 9:14 am to Sid in Lakeshore
On the table for anyone to opt for themselves.
Posted on 4/7/13 at 9:54 am to tetu
We had one in our yard when I was a kid. It was pretty awesome.
I only use file in non-seafood gumbo after plating.
I only use file in non-seafood gumbo after plating.
Posted on 4/7/13 at 10:21 am to Gris Gris
quote:
I'll put the rice in, sprinkle file over it and then ladle the gumbo over that.
This is what I do.
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