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Gumbo technique spinoff - use base?
Posted on 10/18/16 at 6:38 pm
Posted on 10/18/16 at 6:38 pm
how many of you use chicken or seafood base in your gumbo?
I have a friend who swears by it.
I have a friend who swears by it.
6
Posted on 10/18/16 at 6:50 pm to fatboydave
I've moved to chicken Better than Bouillon and haven't looked back.
Posted on 10/18/16 at 7:01 pm to Joshjrn
quote:Me too.
I've moved to chicken Better than Bouillon and haven't looked back.
Posted on 10/18/16 at 8:39 pm to Stadium Rat
For your standard 2 gallon pot of gumbo, how much base you using?
Posted on 10/18/16 at 11:58 pm to fatboydave
For 6 gallons I use 1/2 pound of chicken base one pound of seafood base and about 2 tablespoons of shrimp base.
Posted on 10/19/16 at 5:08 am to Joshjrn
Couple times a year I will take the time to make chicken stock, defat, and use that.
The rest of the time I go with chicken Better than Bouillon. It has plenty of flavor. The only thing it lacks is the silky mouth-feel that comes from the homemade.
The rest of the time I go with chicken Better than Bouillon. It has plenty of flavor. The only thing it lacks is the silky mouth-feel that comes from the homemade.
Posted on 10/19/16 at 5:52 am to fatboydave
I keep some low sodium better than bouillon in the fridge, but anytime we buy a rotisserie chicken or I smoke a turkey/chicken I make stock from the carcass and freeze it.
Posted on 10/19/16 at 8:24 am to fatboydave
I believe that the F&D standard is:
Home made stock > stock > base > bouillon > water
Anyone feel free to correct.
Home made stock > stock > base > bouillon > water
Anyone feel free to correct.
Posted on 10/19/16 at 8:31 am to GeauxTigers0107
quote:I follow the instructions on the jar, 1 tsp base per cup of water.
For your standard 2 gallon pot of gumbo, how much base you using?
If you want it extra rich, don't add any salt and just add base until the saltiness is right.
This post was edited on 10/19/16 at 8:33 am
Posted on 10/19/16 at 8:35 am to CoachChappy
quote:According to America's Test Kitchen it's
Home made stock > stock > base > bouillon > water
Home made stock > Better Than Bouillon > store bought stock > base > bouillon > water
Posted on 10/19/16 at 9:55 am to fatboydave
Knorr Homestyle Chicken Stock in the small plastic containers is also very good. Also good added to rice dressing mix.
Posted on 10/19/16 at 10:57 am to fatboydave
I sometimes use a base to shore up a stock/broth if need be. I order Minor's low sodium chicken base and keep it in the freezer. I use the low sodium beef also. I've used pork and I think I have a shrimp or seafood, as well.
Posted on 10/19/16 at 11:08 am to Gris Gris
How long does base last? Do you need to freeze it?
Posted on 10/19/16 at 11:23 am to fatboydave
It doesn't say to freeze it or refrigerate. I just do it to keep it a while. I keep some plastic wrap directly over the contents as I remove some to keep out crystals. I've used some I've had in the freezer for over a year. I don't think they have best before dates on the containers. They come in pint size containers.
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