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Started By
Message
Made another gumbo for the wife and I…
Posted on 12/3/22 at 7:06 pm
Posted on 12/3/22 at 7:06 pm
Made one a little over a year ago. Here’s the thread I made on it:
LINK
The roux was much darker than the image suggests. It was more dark brown than dark tan. Almost like melted chocolate. I think I did have too much oil in it though.
LINK
The roux was much darker than the image suggests. It was more dark brown than dark tan. Almost like melted chocolate. I think I did have too much oil in it though.
6
Posted on 12/3/22 at 7:35 pm to finchmeister08
Wife and me.
Posted on 12/3/22 at 7:36 pm to finchmeister08
Where’s the wife pics, mayne?
Posted on 12/3/22 at 7:38 pm to patnuh
quote:
Wife and me.
I wanted to say “wife and myself”, but changed my mind.
Posted on 12/3/22 at 8:40 pm to finchmeister08
Looks good how did it taste?
What is with the Cracker Barrel to go? With a good pot of gumbo no need for anybod that?
What is with the Cracker Barrel to go? With a good pot of gumbo no need for anybod that?
Posted on 12/3/22 at 8:52 pm to Tigerpaw123
It turned out great.
The Cracker Barrel box is a left over pie from Thanksgiving.
The Cracker Barrel box is a left over pie from Thanksgiving.
Posted on 12/4/22 at 6:43 am to finchmeister08
Way too thin for me. I prefer a thick gumbo. But I am glad you enjoyed! 
Posted on 12/4/22 at 7:20 am to finchmeister08
You need a heavier pot. Get you a good enameled cast iron. Brown your sausage and get some color on it. Also cut them into half moons and/or quarters rather than the big rounds. Roux color looks fine but I don't think you have enough of it. Looks thin. And greasy, so make sure you skim all that off the top. Also you're going to need to cook your trinity longer. Did you add hot stock to the roux? Looks like it's possibly separated, which happens when you add cool stock to a hot roux. Bread looks fine.
Posted on 12/4/22 at 10:40 am to MobileJosh
quote:
You need a heavier pot. Get you a good enameled cast iron. Brown your sausage and get some color on it. Also cut them into half moons and/or quarters rather than the big rounds. Roux color looks fine but I don't think you have enough of it. Looks thin. And greasy, so make sure you skim all that off the top. Also you're going to need to cook your trinity longer. Did you add hot stock to the roux? Looks like it's possibly separated, which happens when you add cool stock to a hot roux. Bread looks fine.
quote:
MobileJosh
quote:
Mobile
calm down there alabama buddy, the gumbo looks great
Posted on 12/4/22 at 10:41 am to liz18lsu
quote:
Way too thin for me. I prefer a thick gumbo. But I am glad you enjoyed!
lmfao how can you judge the viscosity by looking at a single picture?
Posted on 12/4/22 at 10:43 am to finchmeister08
quote:
I think I did have too much oil in it though.
gumbo looks great, you can always use a big spoon and skim the excess oil from that is floating on top
here is an excellent video of Paul Prudhomme preparing gumbo (21 min in). It is the method I mainly use. I would highly recommend watching and getting some ideas
This post was edited on 12/4/22 at 10:46 am
Posted on 12/4/22 at 11:14 am to hubertcumberdale
Actually, if you're being honest, everything I suggested is spot on. He needs a heavier pot, his gumbo is thin, his sausage is not browned, there is 2" grease on top and it looks as if it could be separated. It's constructive criticism. He could use it to improve his product if he wants.
Posted on 12/4/22 at 4:06 pm to MobileJosh
quote:
Also you're going to need to cook your trinity longer.
how can you tell from looking at a picture?
quote:
Did you add hot stock to the roux? Looks like it's possibly separated, which happens when you add cool stock to a hot roux. Bread looks fine.
this is completely false
Posted on 12/4/22 at 6:06 pm to MobileJosh
quote:
there is 2" grease on top
2 inches? Really? It’s probably not even 1/4”
Posted on 12/4/22 at 8:57 pm to MobileJosh
Ole boy said he enjoyed it, let it be, who is anyone else to be the judge of how he likes gumbo, had he asked for advice that would be different, and you came off as a pompous arse in your post
OP … I would enjoy your gumbo
OP … I would enjoy your gumbo
Posted on 12/4/22 at 11:35 pm to Tigerpaw123
The main thing is whether you enjoyed it.
Unlike some comments, I don’t like thick gumbo. I lie it to have some body, but not thick.
I follow Paul Prudhomme’s measurements for the most part.
Unlike some comments, I don’t like thick gumbo. I lie it to have some body, but not thick.
I follow Paul Prudhomme’s measurements for the most part.
Posted on 12/5/22 at 12:14 am to Tigerpaw123
quote:
Ole boy said he enjoyed it, let it be
and for the chili folks...
This post was edited on 12/5/22 at 8:09 am
Posted on 12/5/22 at 2:11 pm to MobileJosh
quote:cool stock to hit roux makes it smooth. Hot to hot separates. You got it backwards.
. Did you add hot stock to the roux? Looks like it's possibly separated, which happens when you add cool stock to a hot roux. Bread looks fine.
Posted on 12/5/22 at 4:45 pm to tigerfoot
quote:
cool stock to hit roux makes it smooth.
This! My great grandma taught me that (in French because she couldn't speak English). I am 100% certain that everything she told me cooking related is correct!
Posted on 12/5/22 at 9:27 pm to Boudreaux35
Cool stock in to hot roux is proven time and time again. You can have warm to hot not seperate, but most the time it will be grainy.
Your grandma is correct. Add a little at a time, let it incorporate then you will also have very litle fat on top.
Your grandma is correct. Add a little at a time, let it incorporate then you will also have very litle fat on top.
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