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Is stock more important than roux for gumbo?
Posted on 5/21/19 at 6:23 pm
Posted on 5/21/19 at 6:23 pm
Over the weekend I had a phenomenal bowl of gumbo. The consistency, the flavor, the texture, everything was just perfect. I've made many a gumbo, but never this good. Chef said the key ingredient is the stock.
Now I'm on a mission to improve my gumbo making skills, so naturally I see if Chef Paul had anything that could be of value, and I come across this old video on youtube: LINK
I noticed two things I don't do:
1. making my own stock
2. adding roux to the stock
I've always valued the roux over the stock because it gets the most attention, but according to two chefs who make the best gumbos i've ever had, the stock is just as important.
Thoughts?
Now I'm on a mission to improve my gumbo making skills, so naturally I see if Chef Paul had anything that could be of value, and I come across this old video on youtube: LINK
I noticed two things I don't do:
1. making my own stock
2. adding roux to the stock
I've always valued the roux over the stock because it gets the most attention, but according to two chefs who make the best gumbos i've ever had, the stock is just as important.
Thoughts?
This post was edited on 5/23/19 at 11:25 am
12
Posted on 5/21/19 at 6:30 pm to Masterag
Stock to the roux. I make my own roux with the chicken and sausage drippings. The trinity and garlic stop the roux from cooking. Then, add stock.
Posted on 5/21/19 at 6:41 pm to CoachChappy
that's how i've always done it, and everyone seems to love it. but there was just something different about this stuff.
Posted on 5/21/19 at 7:00 pm to Masterag
I used to boil my chickens and make a stock and add roux to it. The way I posted is just so much easier.
Posted on 5/21/19 at 7:17 pm to Masterag
I’ve done water and stock. Honestly hard to tell. I’ve overloaded a stock pot with veg and seasoning and roasted chicken backs, kept reducing for two days. shite was slightly more flavorful than water.
Save yourself some time, cut back on the salt, and add some better than bouillon
Save yourself some time, cut back on the salt, and add some better than bouillon
Posted on 5/21/19 at 7:27 pm to Masterag
Dude it the month of May. We are supposed to be arguing about how to boil crawfish not how to cook a gumbo. Come back after the first cold snap in the fall with this bullshite
Posted on 5/21/19 at 7:50 pm to Masterag
Not hard to make stock. I make a gumbo where I smoke a large hen under a small pork roast covered in bacon. I then put the pork roast away for another meal, peel the meat off the roaster, take the bones and skin and boil it down with salt, celery, onion and bay leaf to make my stock. Damn good.
Posted on 5/21/19 at 7:52 pm to malvin
quote:
Dude it the month of May. We are supposed to be arguing about how to boil crawfish not how to cook a gumbo. Come back after the first cold snap in the fall with this bullshite
It's always gumbo weather, baw.
quote:
Stock to the roux. I make my own roux with the chicken and sausage drippings. The trinity and garlic stop the roux from cooking. Then, add stock.
This is what I do.
Posted on 5/21/19 at 7:53 pm to malvin
quote:
Dude it the month of May. We are supposed to be arguing about how to boil crawfish not LSU FOOTBALL. Come back after the first cold snap in the fall with this bullshite
fify
Posted on 5/21/19 at 7:56 pm to Degas
quote:
not LSU FOOTBALL.
It’s always arguing about LSU football weather, baw.
Posted on 5/21/19 at 8:03 pm to HubbaBubba
quote:
Not hard to make stock. I make a gumbo where I smoke a large hen under a small pork roast covered in bacon. I then put the pork roast away for another meal, peel the meat off the roaster, take the bones and skin and boil it down with salt, celery, onion and bay leaf to make my stock. Damn good.
I've found that if you roast the vegetables and chicken bones in the oven before putting into your stock you get a better result
Posted on 5/21/19 at 8:07 pm to malvin
quote:
Dude it the month of May. We are supposed to be arguing about how to boil crawfish not how to cook a gumbo
Anytime is gumbo time
Posted on 5/21/19 at 8:12 pm to Powerman
quote:
've found that if you roast the vegetables and chicken bones in the oven before putting into your stock you get a better result
Interesting. Do the bones add texture to the stock?
Posted on 5/21/19 at 8:45 pm to Masterag
I’ve only added roux to stock for gumbo my entire life, but it works both ways.
This post was edited on 5/22/19 at 10:00 am
Posted on 5/21/19 at 8:57 pm to Masterag
Bones make it a stock vs a broth.
Posted on 5/21/19 at 9:00 pm to malvin
quote:
Dude it the month of May. We are supposed to be arguing about how to boil crawfish not how to cook a gumbo.
Muh soak time and doctored up chackbay
Posted on 5/21/19 at 10:05 pm to TH03
quote:
Bones make it a stock vs a broth.
I didn’t even realize there was a difference.
Posted on 5/21/19 at 10:21 pm to Tigers0891
“cut back on the salt, and add some better than bouillon“
Yep if you not using you losing.
Yep if you not using you losing.
Posted on 5/21/19 at 11:38 pm to rilesrick
quote:
cut back on the salt, and add some better than bouillon
Posted on 5/22/19 at 1:14 am to Masterag
Anytime is gumbo time
I absolutely agree!
I absolutely agree!
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