- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 5/22/19 at 6:25 am to Tigers0891
quote:
I’ve done water and stock
Me too and we use water 99% of the time. I've never once thought it could be better due to stock. I've made it with both and I don't ever regret using water. I don't have time to make a stock and I personally don't need it.
Posted on 5/22/19 at 6:59 am to saintsfan1977
I like to saute the trinity in the roux, add garlic at the tail end for about a minute, then add hot stock and stir/whisk it in.
It wouldn't be the same without the smell of the onions in the roux. I suppose I could spoon the roux/veg mixture into the stock, but don't because I cook the gumbo in the same big cast iron dutch oven I saute the veg in.
Stock: Nothing beats the silky mouthfeel you get from a good homemade chicken stock, chilled overnight and fat layer removed. But most times I cheat and use Better than Bullion, which is excellent.
It wouldn't be the same without the smell of the onions in the roux. I suppose I could spoon the roux/veg mixture into the stock, but don't because I cook the gumbo in the same big cast iron dutch oven I saute the veg in.
Stock: Nothing beats the silky mouthfeel you get from a good homemade chicken stock, chilled overnight and fat layer removed. But most times I cheat and use Better than Bullion, which is excellent.
Posted on 5/22/19 at 8:24 am to Masterag
Make roux in cast iron skillet. Once it's close to the color I want, I start cooking down trinity in the big pot. When roux is ready, it goes in to the big pot with the veggies. Add hot stock to that.
Posted on 5/22/19 at 8:34 am to TH03
quote:
It's always gumbo weather, baw.
Exactly this. What does that poster think, no red beans, no meatballs and red gravy, no beef stew just because they are best eaten hot.
Dumbass attitude just because it's gumbo. Guess he's eating cold soups and sandwiches all summer long.
Posted on 5/22/19 at 9:00 am to gumbo2176
I guess the sarcasm was lost on most of you. I made a gumbo two weeks ago. And I make one every July 30th for my daughters birthday as it’s her favorite food
The two most annoying things on the food board are crawfish and gumbo arguments. And every crawfish and every gumbo thread turns into an argument. At least crawfish has a season so it’s not year round. That was the point
Posted on 5/22/19 at 9:01 am to Twenty 49
quote:I've seen a recipe, I think maybe Kenji Lopez-Alt (Serious Eats), where gelatin is added to mimic the mouth feel of a homemade stock.
Stock: Nothing beats the silky mouthfeel you get from a good homemade chicken stock, chilled overnight and fat layer removed. But most times I cheat and use Better than Bullion, which is excellent.
Agree that BTB is excellent.
Posted on 5/22/19 at 9:29 am to Masterag
The title of this thread is misleading and you should change it. Lots of people have questions on how to mix roux and stock (hot vs cold / cooled). It seems you are just asking about people's opinions on how important a good stock is or how to make a good stock.
I think the stock is more important. A good stock takes a gumbo to the next level. The best stocks that I've made were when I boiled turkey / chicken bones that had previously been roasted, along with some celery, onion, carrot.
quote:
but according to two chefs who make the best gumbos i've ever had, the stock is just as important.
I think the stock is more important. A good stock takes a gumbo to the next level. The best stocks that I've made were when I boiled turkey / chicken bones that had previously been roasted, along with some celery, onion, carrot.
This post was edited on 5/22/19 at 9:34 am
Posted on 5/22/19 at 9:35 am to Stadium Rat
I add stock to roux. I've made my own stock before and it's a pain in the arse. Yes, it's easy, but takes a long time. So when i want gumbo, i get kitchen basics stock from the store. I make a damn fine gumbo with that stuff. I use the chicken stock for chicken and sausage and seafood stock for my seafood gumbo. I honestly don't think i could taste the difference. However, i make a really dark roux, so that probably makes up for the difference in flavor for stock.
The only time i make my own stock, now, is when i make my smoked duck and gumbo, and i use the carcass from the smoked game to make a stock. Gives the gumbo a hint of smokiness to it.
Also, i find that when you add roux to the stock, it separates too easily and causes a minor geyser in the pot.
The only time i make my own stock, now, is when i make my smoked duck and gumbo, and i use the carcass from the smoked game to make a stock. Gives the gumbo a hint of smokiness to it.
Also, i find that when you add roux to the stock, it separates too easily and causes a minor geyser in the pot.
Posted on 5/22/19 at 9:51 am to Masterag
I add Roux to stock simply because its convenient. Stock pot is full of stock, and I spoon in roux from cast iron skillet
Never had any issues doing it either way, but apparently people on this board have had all kinds of phenomenons of separations and all kinds of shite
Never had any issues doing it either way, but apparently people on this board have had all kinds of phenomenons of separations and all kinds of shite
This post was edited on 5/22/19 at 9:53 am
Posted on 5/22/19 at 9:55 am to LNCHBOX
quote:See this is what I dont get. You have to use 3 pots now (or 2 pots and 1 skillet to be specific). Not a big deal certainly, but seems like an extra unnecessary step
Make roux in cast iron skillet. Once it's close to the color I want, I start cooking down trinity in the big pot. When roux is ready, it goes in to the big pot with the veggies. Add hot stock to that.
This post was edited on 5/22/19 at 9:57 am
Posted on 5/22/19 at 9:56 am to lsupride87
quote:
I add Roux to stock simply because its convenient. Stock pot is full of stock, and I spoon in roux from cast iron skillet
My gumbo is 1 pot. Black iron pot for the roux, then pour in my store bought stock.
Posted on 5/22/19 at 9:59 am to BugAC
quote:Wait, I thought this thread was about using homemade stock?
My gumbo is 1 pot. Black iron pot for the roux, then pour in my store bought stock.
OP was kind of all over the place But yeh, thats the easiest way to do it if using store bought stock.
Posted on 5/22/19 at 10:02 am to lsupride87
quote:
See this is what I dont get. You have to use 3 pots now (or 2 pots and 1 skillet to be specific). Not a big deal certainly, but seems like an extra unnecessary step
That's like half of what I use to make a gumbo
I also have the pot I fry the chicken in, plus all the bowls and trays that go along with frying something. I clean as I go, so it's not really a huge deal.
Posted on 5/22/19 at 10:06 am to LNCHBOX
quote:Fair enough. I think either way is perfectly acceptable and dont think the difference is worth all of the hullabaloo this board has given it in the past
That's like half of what I use to make a gumbo I also have the pot I fry the chicken in, plus all the bowls and trays that go along with frying something.
I clean as I go, so it's not really a huge deal.
Posted on 5/22/19 at 10:07 am to lsupride87
My plan for dinner tonight basically got a 
from the wife because of how many dishes I use to make it. Probably has more to do with my parents coming over though
from the wife because of how many dishes I use to make it. Probably has more to do with my parents coming over though 
Posted on 5/22/19 at 10:16 am to LNCHBOX
Little things like cooking down the trinity vs letting it steam in the roux and using bacon fat or the oil you fried chicken in are little things that separate good gumbo vs great gumbo. Yeah its a pain in the arse to clean but imparting those extra flavors is worth it
Posted on 5/22/19 at 11:26 am to malvin
quote:
At least crawfish has a season so it’s not year round. That was the point
I boiled 2 sacks Sunday and that's the last for this year. Between the rain early on and the way it heated up with humidity because of the rain, plus the damn flies that love crawfish as much as us humans, I decided no more this year.
As for gumbo, I'm actually cooking 4 gallons of it right now. Two for the wife to bring out to Lake Catherine where she and about 20 other women are having a hen fest this weekend and two gallons for the freezer.
Posted on 5/22/19 at 12:44 pm to lsupride87
quote:
I add Roux to stock simply because its convenient. Stock pot is full of stock, and I spoon in roux from cast iron skillet
I don't know how much difference it makes but this is how I've always done it too. I also make my own stock.
Make the roux in a skillet, heat the stock in a big pot or Dutch oven. When the roux is the color you want, cut the heat and add the trinity to it until it stops sizzling. Then add the roux/trinity mixture to the stock one spoonful at a time, stirring to dissolve.
Posted on 5/22/19 at 3:25 pm to Masterag
I've done both
This creates a real velvety texture to the gumbo.
quote:but I find that the best texture comes from allowing the trinity/ roux mixture to cool slightly & add warmed stock to it 1-2 cups at a time. Stirring each stock addition in completely before adding the next. If the mixture gets too thin, turn the heat back on and return it to simmering temperature.
add stock to your roux and roux to your stock
This creates a real velvety texture to the gumbo.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News