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Message
re: Gumbo question
Posted on 12/3/13 at 12:37 pm to Tigertown in ATL
Posted on 12/3/13 at 12:37 pm to Tigertown in ATL
quote:
I thought the same except he said it came out that way with the jar kind.
I meant while you are "boiling". I cook my roux down after adding it to the pot for at least 45 minutes.
1
Posted on 12/3/13 at 12:42 pm to tigerdup07
Even with a jarred roux, I would put it in the cast iron skillet, warm it up and simmer the trinity in it a bit. I don't know that you can warm it hot enough to get the onions to caramelize when they hit the roux because it might burn, but you can certainly warm it enough to add the veggies and saute a while. You might try getting the jarred roux really hot by putting it in the oven before the saute. Less chance of burning it since it's not over the direct heat and it might darken a bit.
Posted on 12/3/13 at 2:19 pm to Doyle McPoyle
What brand were you using? I use Savoie's dark roux and whisk the hell out of it.
Posted on 12/3/13 at 2:55 pm to AmosMosesAndTwins
You told me to quit giving up the secrets and what do you go and do?
Posted on 12/3/13 at 3:08 pm to Count Chocula
Huh?
Posted on 12/3/13 at 4:09 pm to Doyle McPoyle
Did you use any granulated garlic or granulated onion? Or anything else that was pureed? That doesn't look like separated roux to me.
This post was edited on 12/3/13 at 7:24 pm
Posted on 12/3/13 at 5:51 pm to Stadium Rat
Agree. that looks ok to me.
I've tried searching for what causes roux to separate. Im not talking about layering oil. Im talking about brown tiny little "ribbons" of roux that won't mix and float to the top when stirred.
I've tried all different temperature combinations (hot roux/hot stock cold roux/hot stock, etc) andm roux separates about every 5th gumbo. What gives?
I've tried searching for what causes roux to separate. Im not talking about layering oil. Im talking about brown tiny little "ribbons" of roux that won't mix and float to the top when stirred.
I've tried all different temperature combinations (hot roux/hot stock cold roux/hot stock, etc) andm roux separates about every 5th gumbo. What gives?
Posted on 12/3/13 at 7:24 pm to skidmark
I have had it happen multiple times, but I think I've figured it out. I use a jarred roux. I don't care if you purists hate on me, it's just more convenient.
I'm now convinced it happens for one reason. It's not hot and cold vs cold and hot. You just have to take it slow and incorporate the roux into the stock or vice versa.
If it happens, it can be fixed, but it takes a lot of whisking.
I'm now convinced it happens for one reason. It's not hot and cold vs cold and hot. You just have to take it slow and incorporate the roux into the stock or vice versa.
If it happens, it can be fixed, but it takes a lot of whisking.
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