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Started By
Message
Is this roux too dark?
Posted on 1/15/16 at 8:10 am
Posted on 1/15/16 at 8:10 am
I cooked it for about 30 min in a cast iron skillet. I didn't stop stirring at all. No black flecks at all. I like a dark roux but I am making this for some
out of towners and don't want to overwhelm them. It's for a chicken and sausage gumbo. I typically use Savoie's but had to make my own this time. It kept browning once I took it off the fire. I didn't account for that.
out of towners and don't want to overwhelm them. It's for a chicken and sausage gumbo. I typically use Savoie's but had to make my own this time. It kept browning once I took it off the fire. I didn't account for that.
20
Posted on 1/15/16 at 8:11 am to Russianblue
Looks perfect for C&S gumbo.
Posted on 1/15/16 at 8:17 am to Russianblue
quote:
Is this roux too dark?
Subtle brag...
Posted on 1/15/16 at 8:27 am to Russianblue
Why in the world would you think that is to dark???
Posted on 1/15/16 at 8:33 am to mouton
I think the color is nice. But this is for my new girlfriend and her kids. I am on stage with this one.
I have made gumbo before but it has been a number of years since undertaking a full 'from-scratch' version like this making my own roux. I've used that savoie's jarred roux that I get mail order.
Anyway, I am just wanting to make sure I am not past the point of no return to where it might be bitter. My Baton Rouge buddy who was offering tips said to take it off the fire at 'peanut butter' color but I like mine darker. Thanks for the encouragement though. This is good!
I have made gumbo before but it has been a number of years since undertaking a full 'from-scratch' version like this making my own roux. I've used that savoie's jarred roux that I get mail order.
Anyway, I am just wanting to make sure I am not past the point of no return to where it might be bitter. My Baton Rouge buddy who was offering tips said to take it off the fire at 'peanut butter' color but I like mine darker. Thanks for the encouragement though. This is good!
Posted on 1/15/16 at 8:40 am to Russianblue
It's fine.
Posted on 1/15/16 at 8:42 am to Russianblue
Is it even possible to get a roux "too dark", sans burning it?
Posted on 1/15/16 at 8:51 am to SUB
quote:
Is it even possible to get a roux "too dark", sans burning it?
This was my thought process for dishes that call for dark roux.
Posted on 1/15/16 at 8:52 am to SUB
Honestly I don't know. I am guessing that at the point you reach 'bitter', it is effectively burned.
There are so many resources and opinions on how to make gumbo out there, the only way to figure out your ideal recipe is through trial and error...tailored to your own prefs. But when you only make it once a year, that's not enough to remember what worked and didn't work the previous time. I am going to start keeping a log of what works for me.
There are so many resources and opinions on how to make gumbo out there, the only way to figure out your ideal recipe is through trial and error...tailored to your own prefs. But when you only make it once a year, that's not enough to remember what worked and didn't work the previous time. I am going to start keeping a log of what works for me.
Posted on 1/15/16 at 9:30 am to Russianblue
It looks great to me. Taste it and you'll know if it's bitter or burned. Did you keep stirring once you took it off the heat?
Posted on 1/15/16 at 9:51 am to Russianblue
quote:
Is this roux too dark?
A roux for gumbo has two states. Not burnt and burnt.
There is no "too dark".
Posted on 1/15/16 at 10:02 am to Gris Gris
yes, once of the heat, I did keep stirring until it was almost completely cooled. I had an infrared thermometer on it and didn't stop stirring until it was about 110 degrees.
I will taste it when I get back home.
I will taste it when I get back home.
Posted on 1/15/16 at 10:03 am to Russianblue
looks perfect
Posted on 1/15/16 at 10:05 am to Russianblue
quote:
my new girlfriend
quote:
and her kids
So shes DTF. Grats bra
Posted on 1/15/16 at 10:10 am to Russianblue
I'm also intrigued as to how you are able to keep that roux in a pot that is vertical. It must have cooled down and thickened, right?
Posted on 1/15/16 at 10:11 am to Russianblue
quote:
I will taste it when I get back home.
If you're in doubt, put a little on a spoon and sprinkle a wee bit of salt in it. That will enhance the flavor.
When are you going to saute the trinity in it since it's already cooled? Heating it back up can be a little risky.
Posted on 1/15/16 at 10:28 am to Russianblue
The women love okra and tomatos. Don't forget that.
Posted on 1/15/16 at 10:37 am to Russianblue
quote:
My Baton Rouge buddy who was offering tips said to take it off the fire at 'peanut butter' color
Your buddy does not know how to make gumbo.
Posted on 1/15/16 at 11:13 am to Russianblue
Close enough
Posted on 1/15/16 at 11:21 am to DanglingFury
quote:
Is this roux too dark?
does not compute
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