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Started By
Message
1
Posted on 7/30/13 at 4:29 pm to CarRamrod
quote:Why are you avoiding the question?
What does that question have to do with Gumbo not being a soup?
Posted on 7/30/13 at 4:32 pm to OldSouth
im not avoiding it... i just want to know what does that have to do with Gumbo not being a soup. Does it matter if there is one or isnt one?
quote:i dont see the confusion.
Soup - a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.
This post was edited on 7/30/13 at 4:35 pm
Posted on 7/30/13 at 4:34 pm to Rohan2Reed
Looks nice Clark. I'd eat the hell out of it..
Posted on 7/30/13 at 4:40 pm to CarRamrod
quote:Do you consider a taco a sandwich?
im not avoiding it... i just want to know what does that have to do with Gumbo not being a soup. Does it matter if there is one or isnt one?
Posted on 7/30/13 at 4:40 pm to OldSouth
Why would i?
Posted on 7/30/13 at 4:43 pm to OldSouth
I'd just like to point out that R2R can rustle jimmies even when he's not being himself.
Posted on 7/30/13 at 5:32 pm to Rohan2Reed
looks good to me
Posted on 7/30/13 at 5:34 pm to pooponsaban
Wtf is going on in here? Did I start this? 
Posted on 7/30/13 at 5:43 pm to BRgetthenet
Yea, with that fricking shoe.
This post was edited on 7/30/13 at 5:44 pm
Posted on 7/30/13 at 5:44 pm to BRgetthenet
quote:
Wtf is going on in here? Did I start this?
actually a really informative thread. at least for me. few morons and trolls, but that's to be expected around here these days.
Posted on 7/30/13 at 6:19 pm to Rohan2Reed
Given that this thread is 8 pages long, I'm going to assume there was some frickery somewhere around page 3 that spawned 5 pages of internet fighting. Gumbo looked pretty good, R2R, but there's a few things I'd do differently.
1) Darker roux. Vegetable oil, not lard.
2) Smaller vegetables
3) Wilt onion for a few minutes in the roux before adding the rest of the vegetables.
4) Cook roux and vegetables in a skillet and slowly add the roux/veggie mixture a spoonful at a time to a pot of warm (not full boil) water or stock. I have broken fewer gumbos and I find it makes it easier to get the right amount of roux in the cooking liquid
5) Get some cheesecloth and make a "bouquet poulet". Think "bouquet garni", but with all the skin, bones, etc. that was leftover when you deboned the chicken. There's a lot of flavor in the skin and bones that you're missing, and if you make a bouquet out of it, you can just fish them all out at the end of cooking.
6) Cook those vegetables on a slow simmer longer. Too chunky. Some people like chunky gumbo, but I think gumbo should be cooked down.
7) Cook it all longer. The longer the better. Hold the chicken and sausage out if you wish for textural reasons, but the longer everything cooks together the better it's going to taste. I put everything in the pool right at the beginning.
8) NEVER BOIL HARD. Just simmer. You're running a marathon with gumbo, not a sprint.
All in all, that gumbo looks good. It might have tasted like arse, but it looked like gumbo!
1) Darker roux. Vegetable oil, not lard.
2) Smaller vegetables
3) Wilt onion for a few minutes in the roux before adding the rest of the vegetables.
4) Cook roux and vegetables in a skillet and slowly add the roux/veggie mixture a spoonful at a time to a pot of warm (not full boil) water or stock. I have broken fewer gumbos and I find it makes it easier to get the right amount of roux in the cooking liquid
5) Get some cheesecloth and make a "bouquet poulet". Think "bouquet garni", but with all the skin, bones, etc. that was leftover when you deboned the chicken. There's a lot of flavor in the skin and bones that you're missing, and if you make a bouquet out of it, you can just fish them all out at the end of cooking.
6) Cook those vegetables on a slow simmer longer. Too chunky. Some people like chunky gumbo, but I think gumbo should be cooked down.
7) Cook it all longer. The longer the better. Hold the chicken and sausage out if you wish for textural reasons, but the longer everything cooks together the better it's going to taste. I put everything in the pool right at the beginning.
8) NEVER BOIL HARD. Just simmer. You're running a marathon with gumbo, not a sprint.
All in all, that gumbo looks good. It might have tasted like arse, but it looked like gumbo!
This post was edited on 7/30/13 at 6:21 pm
Posted on 7/30/13 at 6:21 pm to Rohan2Reed
You did not use a hen, not real Cajun gumbo,Used chicken.
Posted on 7/30/13 at 6:25 pm to Rohan2Reed
Only one,thing, and besides it, it looks great IMo.
86 that andouille and get some good stuff.
86 that andouille and get some good stuff.
Posted on 7/30/13 at 6:38 pm to Rohan2Reed
You definitely overcrowded the pot with raw chicken. Brown in batches and set aside. Just enough to cover about 75 percent of the pan with one layer is a good place to start next time. Roux looks really good. I usually add meat back in after the stock but that probably doesn't make any difference.
Posted on 7/30/13 at 7:14 pm to Mike da Tigah
What's the good stuff?
Posted on 7/30/13 at 7:16 pm to Rohan2Reed
I think it looks pretty good, but don't use that hydrogenated lard. May as well use margarine. I'm a big fan of fresh non-hydrogenated lard, but not that shelf life processed crap.
Posted on 7/30/13 at 7:26 pm to Mo Jeaux
Thanks mo, pman, MS. Getting a lot of good tips in here
Posted on 7/30/13 at 7:29 pm to Mo Jeaux
quote:
What's the good stuff?
Jacobs in LaPlace
Don's in Reserve
Poche's in Breaux Bridge
That's where it's at.
Posted on 7/30/13 at 7:34 pm to Mike da Tigah
Jesus Christ, bunch of nitpicking gumboheads in this thread.
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