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Gumbo Consistency?
Posted on 2/25/20 at 6:15 pm
Posted on 2/25/20 at 6:15 pm
Is it hard to maintain consistency with gumbo over time?
It seems like I can go to the same restaurant and get a different tasting gumbo every time. This is across the board, too, at multiple restaurants. (I get a cup of gumbo with just about every meal)
I've never made it myself, which is why I'm asking.
It seems like I can go to the same restaurant and get a different tasting gumbo every time. This is across the board, too, at multiple restaurants. (I get a cup of gumbo with just about every meal)
I've never made it myself, which is why I'm asking.
8
Posted on 2/25/20 at 6:34 pm to supatroopa
quote:
I get a cup of gumbo with just about every meal)
I've never made it myself, which is why I'm asking.
This is...interesting.
Posted on 2/25/20 at 6:43 pm to supatroopa
Here's the thing with gumbo. Everybody has a recipe and most times they differ in some way, either with ingredients, how they stage the ingredients in the gumbo as it cooks, some like a dark roux, some don't.
Some like okra for a thickener, others frown on it-----same with tomatoes in gumbo, potato salad with gumbo etc.
I guarantee if you went to 20 homes that profess to have good cooks that make a great gumbo, they'd all be a bit different, not that they'd taste bad, just different.
Some like okra for a thickener, others frown on it-----same with tomatoes in gumbo, potato salad with gumbo etc.
I guarantee if you went to 20 homes that profess to have good cooks that make a great gumbo, they'd all be a bit different, not that they'd taste bad, just different.
Posted on 2/25/20 at 6:58 pm to supatroopa
Always taste a little different. Always.
Posted on 2/25/20 at 8:42 pm to supatroopa
My own gumbos taste drastically different depending on my mood
Posted on 2/26/20 at 12:07 am to supatroopa
You are going to have different cooks making the gumbo in the same restaurant.
I have no clue why a good cook can't reach a level of consistency at home, are they too fricking stupid to follow a recipe/ process?
ETA: I'll also say that chicken/sausage gumbo and seafood gumbo will never be the same consistency, nor should they be.
I have no clue why a good cook can't reach a level of consistency at home, are they too fricking stupid to follow a recipe/ process?
ETA: I'll also say that chicken/sausage gumbo and seafood gumbo will never be the same consistency, nor should they be.
This post was edited on 2/26/20 at 12:11 am
Posted on 2/26/20 at 1:15 am to Rip N Lip
quote:
I have no clue why a good cook can't reach a level of consistency at home, are they too fricking stupid to follow a recipe/ process?
Maybe some people don't want it to be the same every time and tweak it each time?
ETA - And recipes are for losers
This post was edited on 2/26/20 at 1:15 am
Posted on 2/26/20 at 1:43 am to Powerman
quote:
And recipes are for losers
Yeah dawg, chefs make great $$$ if they can't replicate a dish over and over.
ETA: And a chef sells a shite ton of books with 200 pages of variations of a seafood gumbo recipe.
And.....WTF is your problem with writing things down?
This post was edited on 2/26/20 at 1:51 am
Posted on 2/26/20 at 1:56 am to Rip N Lip
No home cook that regularly cooks gumbo is using a recipe
Posted on 2/26/20 at 6:43 am to supatroopa
quote:
Is it hard to maintain consistency with gumbo over time?
No.
quote:
It seems like I can go to the same restaurant and get a different tasting gumbo every time. This is across the board, too, at multiple restaurants. (I get a cup of gumbo with just about every meal)
I can count on one hand the amount of restaurants that have served me gumbo that I would put on par with something a good home cook can make in their own kitchen.
It's just not a dish that can be mass produced quickly and still have all the qualities that make gumbo great. Someone at home can spend all day cooking it. Most restaurants don't have that kind of time because of the amount of tables they serve each day.
Posted on 2/26/20 at 6:53 am to TH03
quote:
Most restaurants don't have that kind of time because of the amount of tables they serve each day.
Not to mention it's just one of many dishes they're making
Unless they come in early to get it going it's not going to get the type of attention you'd want it to
Posted on 2/26/20 at 6:55 am to supatroopa
Gumbo is like a snowflake. No two are alike.
Posted on 2/26/20 at 6:59 am to Powerman
If I were ever to open a restaurant (extremely unlikely) I would serve a "second day" gumbo. Everybody knows gumbo is better the day after it's made
Posted on 2/26/20 at 7:19 am to Powerman
quote:
ETA - And recipes are for losers
Every person that puts stuff in a pan and makes a dish is following a recipe of some sort. Whether it's written down in minute detail or they are just going off the cuff and making good food----------it's still a recipe.
Posted on 2/26/20 at 7:23 am to Powerman
quote:
ETA - And recipes are for losers
This is how I know that you have never baked
Posted on 2/26/20 at 7:23 am to Rouge
quote:
This is how I know that you have never baked
Baking is an obvious exception
Posted on 2/26/20 at 7:24 am to gumbo2176
quote:
Every person that puts stuff in a pan and makes a dish is following a recipe of some sort. Whether it's written down in minute detail or they are just going off the cuff and making good food----------it's still a recipe.
Sure. But if you're making gumbo you're not breaking out the scales and measuring cups most likely
Posted on 2/26/20 at 9:18 am to Powerman
I use the same sausage, same roux (Kary's), same vegetables, same chicken, and same pot every time when cooking at my house, so it's damn near the same every time, minus some variance in seasoning (salt, cayenne, etc.)
From the time I start browning the sausage to after a good boil and simmer, I'm usually eating within 2-2.5hrs.
From the time I start browning the sausage to after a good boil and simmer, I'm usually eating within 2-2.5hrs.
Posted on 2/26/20 at 9:22 am to supatroopa
Posted on 2/26/20 at 9:30 am to TH03
quote:
Most restaurants don't have that kind of time because of the amount of tables they serve each day.
That doesn't explain why most cajun restaurants (and others) serve gumbo. They aren't cooking it when it's ordered. A huge pot of gumbo can be cooked and kept warm for a long time and served immediately when ordered. The same goes for soups or anything like that.
I agree with you that the best gumbos are usually the ones you get at someone's house.
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