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1
Posted on 10/8/12 at 5:48 pm to Tigertown in ATL
quote:
I think I will go with okra and no tomatoes
Go ahead and use rotel, the spice version with chilis and add some chili powder and cumin. Maybe chop some habaneros.
At least the roux will be good. Posted on 10/8/12 at 6:12 pm to Gris Gris
Posted on 10/8/12 at 8:15 pm to CITWTT
Soon as that thing stumbles and falls, batteries gonna have fun in that 400 deg grease !!
Posted on 10/9/12 at 8:52 am to LSUTygerFan
quote:
I suck at making roux
Microwave it. Whisk together your oil and flour and microwave on high for 1 minute, stir, microwave for 1 minute, stir, etc until you get the desired color.
But making a roux in a cast iron skillet is really pretty easy. Crank the heat and stir a lot.
Posted on 10/9/12 at 1:08 pm to LSUTygerFan
quote:
I suck at making roux. This might help.
ETA: found it as part of a gumbo recipe.
You can be the roux king using the oven method. It's really really hard to screw up and it tastes just like the stovetop. I don't care for microwaved roux. Also, you can get the roux in the oven plenty dark. Don't be afraid of that.
Your roux might take longer than the one in Alton Brown's recipe if it's bigger than his and you want to go darker than his. Don't get bogged down over the timing. Take it out when it reaches the desired color.
Posted on 10/9/12 at 1:21 pm to Gris Gris
My mother has been doing her's in the microwave for years.
Think I'll try this oven method.
Still one cup of oil to one cup of flour, right?
Also, how much stock do you use?
Think I'll try this oven method.
Still one cup of oil to one cup of flour, right?
Also, how much stock do you use?
This post was edited on 10/9/12 at 1:22 pm
Posted on 10/9/12 at 1:29 pm to alajones
quote:
Still one cup of oil to one cup of flour, right?
Depends on how much gumbo you're making. Mine was a 6/6 roux this time. I think I may have said 4/4, but if I did, I was wrong.
quote:
Also, how much stock do you use?
I'm not a measurer. I just do it. I believe Paul Prudhomme's measurement is about 7-10 cups liquid to 1/2 c flour/1/2 c oil. Depends on how thick or thin you like your gumbo. I like mine to have a little body with a strong roux base flavor, but not thick at all. A darker roux is thinner, so keep that in mind. I usually make more than I need.
Posted on 10/9/12 at 1:32 pm to Gris Gris
quote:Well, I deee clare!!
I may have said 4/4, but if I did, I was wrong.
Posted on 10/31/12 at 12:05 pm to Gris Gris
quote:
6/6 roux this time. I think I may have said 4/4,
Either way, the Alton Brown recipe said 4 OUNCES of each. And that made enough for 6 servings?
Posted on 10/31/12 at 12:09 pm to Politiceaux
quote:
LINK
Best $20 you can spend in the kitchen.
That's what I use, but got mine at Academy. So far I've done the oven roux, steaks, and blackened salmon on it.
Posted on 10/31/12 at 12:20 pm to Tigertown in ATL
quote:
Either way, the Alton Brown recipe said 4 OUNCES of each. And that made enough for 6 servings?
I didn't follow Brown's recipe. I make my own gumbo. I only followed his procedure basically with my own amount of roux and, as I said, the larger the roux, the longer it takes, but it doesn't require much attention.
I don't measure my roux ingredients by ounces. I sort of follow Paul Prudhomme's recommendation of 7-10 cups of liquid to 1/2 cup flour/oil and just go from there, but I really don't measure liquid. I sort of know what I need depending on the size pots I'm using. I make a lot of gumbo at once, usually at least 5 gallons. How much roux to liquid you want depends on whether you like thick or thinner gumbo. I like it to have some body, but I don't like it thick at all.
Take a look at PP's chicken and andouille gumbo recipe online (though the book recipe is better) for amounts. I wouldn't use his Magic seasoning. I would go by the ingredients in the book recipe. If you don't have his first cookbook, buy it. It's worthy of purchase, new or used.
This post was edited on 10/31/12 at 12:22 pm
Posted on 10/31/12 at 12:26 pm to Gris Gris
quote:
I don't measure my roux ingredients by ounces
quote:
7-10 cups of liquid to 1/2 cup flour/oil
Isn't the roux just the flour and oil?
Sorry I just can't get this.
This post was edited on 10/31/12 at 12:27 pm
Posted on 10/31/12 at 12:29 pm to Tigertown in ATL
How much are you trying to make?
Just measure by cups. Forget the ounce thing.
Yes, roux is just flour and fat/oil. However, to determine how much roux you need you need to know how much gumbo you're trying to make. I usually make more roux than I need and just stop adding it when it reaches the texture I want. It will get a wee bit more body to it when I take off the oil at the top before serving, as well.
Just measure by cups. Forget the ounce thing.
Yes, roux is just flour and fat/oil. However, to determine how much roux you need you need to know how much gumbo you're trying to make. I usually make more roux than I need and just stop adding it when it reaches the texture I want. It will get a wee bit more body to it when I take off the oil at the top before serving, as well.
Posted on 10/31/12 at 12:31 pm to Gris Gris
quote:
Just measure by cups. Forget the ounce thing.
OK. Got it.
Another dumb question. Do you use roux for anything other than gumbo?
Posted on 10/31/12 at 12:37 pm to Tigertown in ATL
Here's PP's recipe from the cookbook except the cookbook says 7-10 cups of stock. Actually, it may say water. I can't get to my book right now.
LINK
Even if you don't follow his procedure for frying the chicken, the measurements can be used as a guide for the amount you'd like to make.
Yes, (dark) roux is used for other things. It can be a base for smothered dishes. He's got a recipe for chicken etouffee which is very good. Right now, just worry about making the gumbo with the roux. The first time you get this under your belt will give you the experience and you'll understand a lot more and will be able to adapt recipes to your own liking.
LINK
Even if you don't follow his procedure for frying the chicken, the measurements can be used as a guide for the amount you'd like to make.
Yes, (dark) roux is used for other things. It can be a base for smothered dishes. He's got a recipe for chicken etouffee which is very good. Right now, just worry about making the gumbo with the roux. The first time you get this under your belt will give you the experience and you'll understand a lot more and will be able to adapt recipes to your own liking.
Posted on 10/31/12 at 12:39 pm to Gris Gris
quote:
just worry about making the gumbo with the roux
OK.
Now I wish I had time to make one.
Posted on 10/31/12 at 12:40 pm to Tigertown in ATL
quote:
Now I wish I had time to make one.
WUT? You have me doing all of this and you don't have time to make it?
Posted on 10/31/12 at 12:42 pm to Gris Gris
quote:
WUT? You have me doing all of this and you don't have time to make it?
I was going to make it tonight, but then I looked at the recipes and found out how long it takes.
Tomorrow leaving for BR at 330. Sunday driving home. So perhaps next weekend.
Don't worry I bookmarked this.
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