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Started By
Message
re: Is this roux too dark?
Posted on 1/15/16 at 1:20 pm to Russianblue
Posted on 1/15/16 at 1:20 pm to Russianblue
I really expected to see a blacked burnt mess, still smoking.
I'm disappointed by the high quality of what you posted.
I'm disappointed by the high quality of what you posted.
0
Posted on 1/15/16 at 1:21 pm to Russianblue
quote:
Is this roux too dark?
It's not even possible
Posted on 1/15/16 at 3:39 pm to Russianblue
Your roux is what I always strive for. However, I am lazy and impatient and always get tired of cooking it before it gets that dark. Nice.
Posted on 1/15/16 at 3:45 pm to Russianblue
That roux looks perfectly fine. In the future, cook your roux until it gets to be exactly that color. Then throw in the chopped vegetables which will stop the cooking process and prevent your roux from burning. 
Posted on 1/16/16 at 10:24 am to mouton
quote:
Your buddy does not know how to make gumbo.
Or he understands carry over heat?
I only make a roux that dark for duck and sausage gumbo.
For everything else not an étoufée, I keep it a little past peanut butter.
If no black flecs, that could be a damned fine roux with something a little gamey in the pot.
Posted on 1/16/16 at 5:59 pm to X123F45
quote:
If no black flecs, that could be a damned fine roux with ANYTHING in the pot.
FIFY
Posted on 1/17/16 at 12:19 am to Russianblue
for me personally a tad, but my grandmother always told me to take out a container of hershey chocolate milk powder and cook my roux until it was the same color as it so 
Posted on 1/17/16 at 1:21 am to Russianblue
This is like a hot chick asking if her bikini is too tight.
Posted on 1/17/16 at 1:51 pm to Russianblue
quote:
Too dark?
When you add the peanut butter it will lighten it some, so probably OK.
Posted on 1/17/16 at 1:53 pm to Russianblue
How did the gumbo turn out?
Posted on 1/17/16 at 5:31 pm to SUB
quote:
Is it even possible to get a roux "too dark", sans burning it?
Absolutely not
Posted on 1/17/16 at 5:59 pm to Russianblue
Perfect. The goal when making chicken and andouille gumbo is to get the roux as dark as possible without burning it.
Posted on 1/19/16 at 4:13 pm to Gris Gris
I'd say it turned out damn fine. The kids all ate it and everything. Everybody loved it. I will prob change a few things next time. I was the only one not bothered by the chicken skin
Also, it's a mess browning a whole chicken in a skillet. No two ways about it. And I need about a 10 or 12 quart pot rather than the 8 quart one I have. And I simply MUST remember to make this 2 days before. I am invariably SHOCKED at how much better the leftovers are every time. I seriously think it takes a solid 36 hours for everything to come together.
Thanks for all the love!
Also, it's a mess browning a whole chicken in a skillet. No two ways about it. And I need about a 10 or 12 quart pot rather than the 8 quart one I have. And I simply MUST remember to make this 2 days before. I am invariably SHOCKED at how much better the leftovers are every time. I seriously think it takes a solid 36 hours for everything to come together.
Thanks for all the love!
Posted on 1/19/16 at 4:23 pm to Russianblue
quote:
It kept browning once I took it off the fire
i think you will need some Kitchen Bouquet
Posted on 1/19/16 at 4:27 pm to Russianblue
Color looks great. Chicken is a bit stringy for my taste. I can feel a string burning my chin as I type.
You put the skin in the gumbo and left it there? Chopped?
No question that it tastes better the next day and sometimes, even better, the 2nd day. I rarely eat it the day of the making. It freezes great,so easy to make ahead of time.
Glad your roux turned out the way you wanted it. It was such a beautiful color.
quote:
I was the only one not bothered by the chicken skin
You put the skin in the gumbo and left it there? Chopped?
quote:
And I simply MUST remember to make this 2 days before. I am invariably SHOCKED at how much better the leftovers are every time. I seriously think it takes a solid 36 hours for everything to come together.
No question that it tastes better the next day and sometimes, even better, the 2nd day. I rarely eat it the day of the making. It freezes great,so easy to make ahead of time.
Glad your roux turned out the way you wanted it. It was such a beautiful color.
Posted on 1/19/16 at 4:54 pm to Gris Gris
quote:
Chicken is a bit stringy for my taste
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