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re: I made a gumbo for lunch and broke the roux
Posted on 9/18/18 at 10:44 am to lsupride87
Posted on 9/18/18 at 10:44 am to lsupride87
quote:
I add roux to the stock
Seems odd to me.
1
Posted on 9/18/18 at 2:55 pm to SUB
quote:
This happened one of the few times I made a seafood gumbo. I was PISSED because seafood gumbos cost $$$$ to make. I'll never add hot roux to boiling stock again after that.
Why would there be any seafood in it when you’re mixing the stock and roux?
Posted on 9/18/18 at 3:10 pm to Mo Jeaux
quote:The other way seems odd to me, but I dont think it really matters one way or the other
Seems odd to me.
for me:
Roux is made in a cast iron skillet
Stock is in a deep old metal stock pot that roux and meat are added to
ETA: I use my cast iron pot for jamabalaya
Use stock pots for simmering gumbos and gravys
This post was edited on 9/18/18 at 3:33 pm
Posted on 9/18/18 at 3:21 pm to Croacka
quote:
Why would there be any seafood in it when you’re mixing the stock and roux?
There wasn't. I just didn't notice the separation until later or had thought that the roux bits would eventually mix in. I didn't have time to make another roux and stock so I had to use what I had to finish it. It didn't taste bad, but it looked awful and the little bits of roux had a bad texture and made it unappetizing.
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