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Started By
Message
Need some advice...avoiding crunchy veggies in gumbo
Posted on 11/10/14 at 3:43 am
Posted on 11/10/14 at 3:43 am
So lately the wife and I have been making our own roux. Used to buy the jars as a short cut, but living far away from LA means none of that in stores. No prob, never realized how easy it was to make in oven.
However, we have been doing roux first and adding veggies to sautee before adding anything else and now, for the second time, cannot get the veggies to sautee.
What am I doing wrong here? Should I be sauteing first in some oil, then adding roux? Thanks.
Btw...talking about 6 oz oil, 6 oz flour sized roux...and two onions, two BP, and a few stalks celery.
However, we have been doing roux first and adding veggies to sautee before adding anything else and now, for the second time, cannot get the veggies to sautee.
What am I doing wrong here? Should I be sauteing first in some oil, then adding roux? Thanks.
Btw...talking about 6 oz oil, 6 oz flour sized roux...and two onions, two BP, and a few stalks celery.
3
Posted on 11/10/14 at 5:29 am to sonusfaber
Should be able to sauté them fine, maybe you aren't going long enough on the sauté.
Irregardless, with the cook time veggies should never remain crunchy. Maybe a finer dice on the veggies will cure you problem.
Irregardless, with the cook time veggies should never remain crunchy. Maybe a finer dice on the veggies will cure you problem.
Posted on 11/10/14 at 6:10 am to fightin tigers
Put the onions into the hot roux first, cook until they are browning, then add the celery n bell pepper. Keep cooking until the veg soften a bit.....but the prolonged boiling once you add liquid will take care of any residual crunchiness.
Posted on 11/10/14 at 6:15 am to hungryone
Food board sure is getting trolled a lot on gumbo. Think we need a Johnny's Pizza thread to ward it off.
Posted on 11/10/14 at 6:39 am to fightin tigers
quote:
BR Roux > NOLA Roux
I've never had a problem with crunchy tomatoes
Posted on 11/10/14 at 6:58 am to TigerWise
I like my okra kinda crunchy.
Posted on 11/10/14 at 7:01 am to TigerWise
Maybe try sun dried for that extra crunch.
Posted on 11/10/14 at 7:24 am to fightin tigers
Crunchy veggies are trashy
Posted on 11/10/14 at 8:00 am to fightin tigers
quote:
Irregardless
OP, cook your veggies longer.
Posted on 11/10/14 at 8:08 am to sonusfaber
I will make my roux ahead of time in a black iron skillet and add it to the big pot once my veggies have sauteed.
This post was edited on 11/10/14 at 8:09 am
Posted on 11/10/14 at 8:20 am to fightin tigers
quote:
It isn't a word
FIFY
Posted on 11/10/14 at 8:24 am to LNCHBOX
quote:
It ain't a word
FIFY
Posted on 11/10/14 at 8:49 am to LNCHBOX
quote:
It isn't a word
You can say a lot of things about it, but irregardless, it is a word.
Mixing equal parts flour and roux in an oven may not be traditional, but it is still a roux.
Posted on 11/10/14 at 9:07 am to fightin tigers
quote:
it is a word.
Not in the English language.
Posted on 11/10/14 at 9:59 am to sonusfaber
I have never has this problem and sometimes I dont even cook my vegetables in the roux. I will add my roux to my stock and then add my vegetables and let this simmer for about an hour before adding my meats. If you are cooking your gumbo any amount of time and cutting your vegetables fine I dont see how you have this problem.
Posted on 11/10/14 at 10:31 am to mouton
very complicated solutions to a very simple problem
step 1: make a roux
step 2: add veggies
step 3: stir
if you want to give yourself more cooking time on the veggies, add a little stock (as shown below)
step 1: make a roux
step 2: add veggies
step 3: stir
if you want to give yourself more cooking time on the veggies, add a little stock (as shown below)
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