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Posted on 1/27/18 at 4:02 pm to LNCHBOX
If you don’t want your roux to take as long or have to stir for as long, do the following:
1) have all your veggies chopped ahead of time.
2) heat your oil to 350 before adding the flour.
3) add flour once the oil it hot, stir continuously with a whisk until it hits the color you want
4) throw in your vegetables to stop it from darkening when it hits the right color.
From the time my flour goes into the hot oil, I can have a hershey’s Syrup colored roux inside of 15 mins. Never burnt one, never had any separation.
1) have all your veggies chopped ahead of time.
2) heat your oil to 350 before adding the flour.
3) add flour once the oil it hot, stir continuously with a whisk until it hits the color you want
4) throw in your vegetables to stop it from darkening when it hits the right color.
From the time my flour goes into the hot oil, I can have a hershey’s Syrup colored roux inside of 15 mins. Never burnt one, never had any separation.
Posted on 1/27/18 at 4:16 pm to dpd901
A small roux doesn't take much time on the stove especially over high heat. A large roux can be a little trickier.
Posted on 1/27/18 at 4:19 pm to Gris Gris
Are all the pictures back up?
Posted on 1/27/18 at 4:35 pm to LNCHBOX
Yes, they're all up. That's some big old pieces of chicken in that bowl!
Posted on 1/27/18 at 4:44 pm to Gris Gris
It's a small bowl 
This post was edited on 1/27/18 at 4:45 pm
Posted on 1/27/18 at 4:46 pm to LNCHBOX
I have a similar patterned granite, and I hate it. I can never tell of it's dirty or not.
Posted on 1/27/18 at 5:53 pm to Gris Gris
quote:
Gris Gris
I appreciate it!
Posted on 1/27/18 at 5:58 pm to Sterling Archer
Give it a try and report back!!!
Posted on 1/27/18 at 6:10 pm to LNCHBOX
Good looking gumbo baw. Almost worth risking my life and coming to NOLA to eat it! (genuinely kidding )
)
Posted on 1/27/18 at 6:14 pm to GEAUXT
quote:
I have a similar patterned granite, and I hate it. I can never tell of it's dirty or not.
Same, I’m ready to rip this shite out.
Good looking gumbo Lunch.
Posted on 1/27/18 at 7:48 pm to LNCHBOX
Nice work.
Next time, when you make your roux, heat the oil to almost smoking and add flour all at once. Commence stirring immediately and don't leave unattended for one second (have your trinity already chopped before you start the roux).
When the roux is the color you want, for me like melted milk chocolate, add the onions by themselves and sweat while turning the heat way down. Add the rest of the trinity after the onions are browned and you are good to go.
This should take you no more than 15 minutes.
Next time, when you make your roux, heat the oil to almost smoking and add flour all at once. Commence stirring immediately and don't leave unattended for one second (have your trinity already chopped before you start the roux).
When the roux is the color you want, for me like melted milk chocolate, add the onions by themselves and sweat while turning the heat way down. Add the rest of the trinity after the onions are browned and you are good to go.
This should take you no more than 15 minutes.
Posted on 1/27/18 at 8:24 pm to ruzil
One of these days I'll practice the fast roux. Just never done it before, and didn't want to lose my "seasoned" oil.
Posted on 1/27/18 at 8:45 pm to LNCHBOX
quote:
didn't want to lose my "seasoned" oil.
How would you lose your oil? Try it out, you won't go back to the 1.5 hour roux.
Posted on 1/27/18 at 9:34 pm to LNCHBOX
I'm actually making Donald Link's fried chicken gumbo tomorrow. Went to Rouses and got chicken and andouille tonight.
Will be my first time making or eating a fried chicken gumbo. Does the chicken go back into the gumbo after frying (skin, bones, and all)? A little confused on the process.
Will be my first time making or eating a fried chicken gumbo. Does the chicken go back into the gumbo after frying (skin, bones, and all)? A little confused on the process.
This post was edited on 1/27/18 at 9:36 pm
Posted on 1/28/18 at 1:26 am to xXLSUXx
I don’t use his recipe when I make fried chicken gumbo, after frying, I simmer the bones for stock. I don’t put bones in the gumbo.
I also don’t use skin on chicken. That would be awfully greasy.
Look up Paul Prudhome’s gumbo. Very simple. Excellent flavor.
Here’s a link.
LINK
I also don’t use skin on chicken. That would be awfully greasy.
Look up Paul Prudhome’s gumbo. Very simple. Excellent flavor.
Here’s a link.
LINK
Posted on 1/28/18 at 9:02 am to LNCHBOX
Rotisserie chickens for gumbo is one of the most underutilized ingredients.
Debone and boil carcass if the stock thing is important to you.
Debone and boil carcass if the stock thing is important to you.
Posted on 1/28/18 at 10:38 am to LNCHBOX
It’s funny because you obviously know how to make a roux. A blonde roux is still a roux (not saying your roux was blonde)
Anyways, my critique would be that your stock obviously lightened the color of your gumbo, which tells me you either didn’t roast your bones or you used boxed. If you used homemade, roast your bones next time to get added color and deeper flavor.
If you used boxed, well...
(not saying your roux was blonde) Anyways, my critique would be that your stock obviously lightened the color of your gumbo, which tells me you either didn’t roast your bones or you used boxed. If you used homemade, roast your bones next time to get added color and deeper flavor.
If you used boxed, well...
This post was edited on 1/28/18 at 10:40 am
Posted on 1/28/18 at 7:44 pm to LNCHBOX
What does cooking at the in laws have to do with how long your roux takes to prepare? What is with baws on this board rouxs separating? I've never heard of it till reading this board. I'm not even sure I know what that means.
Posted on 1/28/18 at 8:51 pm to Salmon
quote:
Anyways, my critique would be that your stock obviously lightened the color of your gumbo, which tells me you either didn’t roast your bones or you used boxed. If you used homemade, roast your bones next time to get added color and deeper flavor.
If I’m using rotisserie chicken bones from Publix for a stock, should I still roast the bones or does the rotisserie do enough with the meat on?
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