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Message
How much Roux?
Posted on 12/22/23 at 12:31 pm
Posted on 12/22/23 at 12:31 pm
How much roux do you typically use when making a gumbo. I’ve made a good gumbo from scratch but only use 3/4-1 cup of flour/oil for a 10-12qt Gumbo.
How much do y’all use?
How much do y’all use?
This post was edited on 12/22/23 at 12:33 pm
14
Posted on 12/22/23 at 12:34 pm to Farmtiger
quote:
How much roux do you typically use when making a gumbo
doesnt matter what you are making, the roux should be enough to completely cover the entire bottom of the pot.
i add enough oil to cover the bottom, then add flour until its thick like pancake batter, then brown it.
Posted on 12/22/23 at 12:37 pm to keakar
quote:
doesnt matter what you are making, the roux should be enough to completely cover the entire bottom of the pot.
I don’t think this is smart advice. I’ll be cooking a larger gumbo next week. Same diameter of my normal stove pot but twice as tall. The ingredients will be double my normal pot. By your logic, the roux amount should not.
Posted on 12/22/23 at 12:41 pm to SixthAndBarone
quote:
I’ll be cooking a larger gumbo next week. Same diameter of my normal stove pot but twice as tall. The ingredients will be double my normal pot. By your logic, the roux amount should not.
you took a long twisted route to try to discount this, but yes if you have a very unusual sized pot then you can change things.
in your case you just double the oil and flour so its twice as much, after all, its not frickin rocket science
Posted on 12/22/23 at 12:46 pm to Farmtiger
Take your meat and batter it with a seasoned flour then fry your meat in butter. Set aside the meat
The remaining batter is how much you need for the roux
The remaining batter is how much you need for the roux
Posted on 12/22/23 at 1:06 pm to Farmtiger
3 ounces of roux per quart of liquid will thicken a sauce to a thin or light consistency.
4 ounces of roux per quart = medium body sauce.
5 ounces of roux per quart = thick sauce.
6 ounces of roux per quart = heavy
4 ounces of roux per quart = medium body sauce.
5 ounces of roux per quart = thick sauce.
6 ounces of roux per quart = heavy
Posted on 12/22/23 at 1:09 pm to xXLSUXx
2/3 cup of flour and 1/2 cup of oil
Posted on 12/22/23 at 1:10 pm to Farmtiger
For every gallon of stock I use ~1.5c of flour to 1c of oil/fat.
Posted on 12/22/23 at 1:18 pm to Farmtiger
3 cups flour 2 cups fat in an 18” magnalite, which I think is a 5 gallon pot
ETA: It’s not a perfect science, if you’re skimpy on the meat and veggies, it might be thin, if you’re heavy, it might be thick, the kind of fat you use affects the texture
If you usually make a 2.5-3 gallon gumbo you should easily be able to scale that to the size pot you’re cooking in
ETA: It’s not a perfect science, if you’re skimpy on the meat and veggies, it might be thin, if you’re heavy, it might be thick, the kind of fat you use affects the texture
If you usually make a 2.5-3 gallon gumbo you should easily be able to scale that to the size pot you’re cooking in
This post was edited on 12/22/23 at 1:24 pm
Posted on 12/22/23 at 1:19 pm to Farmtiger
I use a Donald Link recipe as a base to make sure I don’t forget anything. He uses 1 1/2 cups all-purpose flour & 1 cup vegetable oil.
Posted on 12/22/23 at 2:18 pm to Farmtiger
quote:Typically, gumbo has a liquid-to-roux ratio between 20 to 1 (thin) and 6 to 1 (thick). If you do a little figuring, you can dial it in to your taste.
How much roux do you typically use when making a gumbo.
I like it about 7 or 8 to 1.
1 cup of flour and 1 cup oil make 1.3 cups of roux.
This post was edited on 12/22/23 at 2:23 pm
Posted on 12/22/23 at 2:33 pm to Farmtiger
3/4 to 1 cup is what I usually use in an 8qt volume, so for 12, I would go 1 to 1.5 cups of flour.
And like someone mentioned, there’s a stock to flour ratio that you will learn what fits you best. John Folse and Judy Walker both use about a 8 or 9 to 1 ratio.
And like someone mentioned, there’s a stock to flour ratio that you will learn what fits you best. John Folse and Judy Walker both use about a 8 or 9 to 1 ratio.
Posted on 12/22/23 at 2:36 pm to SlickRick55
I couldn’t begin to tell you how much liquid is in my pot.
Posted on 12/22/23 at 2:54 pm to Stadium Rat
quote:
Stadium Rat
Sounds like the perfect opportunity for a calculator.
Posted on 12/22/23 at 3:04 pm to GeauxldMember
quote:There is one in beta. On mobile so I can't link right now.
Sounds like the perfect opportunity for a calculator
ETA link to Gumbo Calculator beta. I'll be working on it more soon.
LINK
This post was edited on 12/22/23 at 4:17 pm
Posted on 12/22/23 at 8:07 pm to Stadium Rat
Better include a color chart
Because this color roux
This color roux
And this color roux
all thicken dishes differently.
That cover the bottom of the pot method might not be far off for Dutch ovens and roasters.
3 cups flour, 2 cups fat in the form of a combo of bacon grease chicken grease(from the baked chicken for the gumbo) ghee and unsalted butter,
Because this color roux
This color roux
And this color roux
all thicken dishes differently. That cover the bottom of the pot method might not be far off for Dutch ovens and roasters.
3 cups flour, 2 cups fat in the form of a combo of bacon grease chicken grease(from the baked chicken for the gumbo) ghee and unsalted butter,
Posted on 12/23/23 at 7:21 am to Farmtiger
1 jar
Posted on 12/23/23 at 11:23 am to oldcharlie8
quote:
1 jar
And the you add the tomatoes right?
Posted on 12/23/23 at 11:29 am to Farmtiger
1/2 cup each of flour and oil for each 7 cups of stock.
This post was edited on 12/28/23 at 7:52 am
Posted on 12/23/23 at 11:52 am to Citica8
quote:I'm aware of this.
this color roux
This color roux
And this color roux
all thicken dishes differently.
Citica8, how much does it change the thickening power? Does the light roux thicken twice as much as a dark one, or a 50% more, or what. I'd like to quantify it if I can. Anybody have thoughts on this?
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