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Started By
Message
re: Post pics of your roux
Posted on 11/12/18 at 3:36 pm to Placebeaux
Posted on 11/12/18 at 3:36 pm to Placebeaux
burnt edges....
0
Posted on 11/12/18 at 3:48 pm to Festus
quote:
That's why I started boiling the chicken to debone. But you don't want to boil the chicken to long, as it will get mushy. So I boil it just so that it starts to get white to the bone, then immediately pull it out, let it cool a bit, and debone. A lot of the chicken is still stuck on the bones.
Then, throw that back into the boiling water for as long as you want, but I usually do about 30 minutes. By that time, everything has cooked out and off of the bone, leaving bits of chicken floating, and a nice, thick, yellow stock. Pick out the bones, and you got a very tasty stock. Make soup the same way.
While that's boiling, I'm working on the roux and rest of the gumbo preparation, so it's not holding anything up.
I'm going to do this for the A&M game. Will report back with pics.
Also, now I want gumbo in a bad way for dinner tonight
Posted on 11/12/18 at 3:53 pm to Happygilmore
quote:
there isnt some secret to great homemade roux.
I don't know, maybe not. But I can assure you my gumbos have tasted better or worse based on how my roux turned out. So I do believe that there are differences in the way a roux can come out, and it affects the tasted.
But still, gonna use a premade and check it out. Making a roux is messy and time consuming, and I have to be in the mood for it.
Posted on 11/12/18 at 3:53 pm to Festus
try kary's fes
Posted on 11/12/18 at 3:55 pm to Deep Purple Haze
Will do. Where can I find kary's? Powder, or jar?
Posted on 11/12/18 at 3:55 pm to cas4t
quote:
Also, now I want gumbo in a bad way for dinner tonight
I cooked enough yesterday to last at least till tomorrow night
Posted on 11/12/18 at 3:56 pm to Deep Purple Haze
I live in Nashville. Wonder if I'll need to either amazon some pre made roux or just grab a thing of it when i'm back in LA for the holidays. I want to try this stuff out too. As Festus said, I have to be in the mood to spend 45 min stirring roux.
This post was edited on 11/12/18 at 3:57 pm
Posted on 11/12/18 at 3:56 pm to tgrbaitn08
quote:
I cooked enough yesterday to last at least till tomorrow night
it's even better the next day
Posted on 11/12/18 at 4:00 pm to Festus
quote:
But still, gonna use a premade and check it out. Making a roux is messy and time consuming, and I have to be in the mood for it.
I think it’s really about the fanfare of a gumbo. It’s the art of it. The passion.
Kind of like growing your own veggies. Sure, there might not really be a detectable difference between them and ones you can buy, But something about being able to say I started this from scratch makes it better.
Posted on 11/12/18 at 4:03 pm to fr33manator
quote:
Kind of like growing your own veggies. Sure, there might not really be a detectable difference between them and ones you can buy, But something about being able to say I started this from scratch makes it better.
couldn't agree more. But I do want to try it, just to compare and also be able to whip up gumbo even when I'm feeling lazy.
I need a good night's rest to make gumbo these days.
Posted on 11/12/18 at 4:05 pm to Placebeaux
Got damn it, I love this state. Only here will you have valid arguments for/against potato salad in/out, roux color, to brown or not to brown your chicken, etc.
For me, potato salad in the gumbo, boil chicken for stock, do not brown(except when using duck), and make large batches of roux in the oven.
For me, potato salad in the gumbo, boil chicken for stock, do not brown(except when using duck), and make large batches of roux in the oven.
Posted on 11/12/18 at 4:15 pm to cas4t
Look, I’m not gonna lie, I have, on occasion when I did not have a black iron pipe use store-bought Roux. And I made a damn good gumbo.To be perfectly honest, savoie’s might make a better roux Than certain people.
If using a store bought Roux makes or breaks your gumbo, then you shouldn’t be cooking gumbo anyway.
If using a store bought Roux makes or breaks your gumbo, then you shouldn’t be cooking gumbo anyway.
Posted on 11/12/18 at 4:26 pm to Festus
quote:
But still, gonna use a premade and check it out.
Don't let the food snobs here convince you otherwise. The companies have it perfected now, and I've also made my homemade roux 100's of times. There's nothing wrong with the canned stuff.
Posted on 11/12/18 at 5:34 pm to Sun God
my roux and gumbo is sooo good I’d slap you across the room if you put that potato salad anywhere near it
Posted on 11/12/18 at 6:34 pm to Klark Kent
quote:
my roux and gumbo is sooo good I’d slap you across the room if you put that potato salad anywhere near it
no one is making you serve it that way.
I'll occasionally eat mine with potato salad, but I don't force anyone else to do it if they don't want to. I find the combo to be extremely delicious, but to each their own.
Posted on 11/12/18 at 9:46 pm to fr33manator
It’s not like roux is even hard to make. It’s that some people don’t take it seriously when you tell them you actually have to stir the entire time. Or they haven’t taken care of their cast iron.
Posted on 11/13/18 at 8:18 am to Festus
quote:
But I can assure you my gumbos have tasted better or worse based on how my roux turned out.
no doubt its an important part, but if some else has already damn near perfected it and mass produces it, im not complaining. and whats good about the premade stuff, if you want a dark or heavier gumbo, just add more roux, if you want it a little more runny, just use less
eta: but i also sprinkle my crawfish in an icechest after boiling, but thats a different conversation. :stirthepot:
This post was edited on 11/13/18 at 8:23 am
Posted on 11/13/18 at 8:31 am to Festus
I tried jarred roux and noticed no difference in taste.
However, I didn’t do like the instructions and dump it from the jar into the stock. I followed F&D Board recommendation and heated it (carefully) and did my trinity in it just like you’d do with homemade. This required a bit of added oil since it’s so thick in the jar. By the time you do all of this, you haven’t really saved time.
However, I didn’t do like the instructions and dump it from the jar into the stock. I followed F&D Board recommendation and heated it (carefully) and did my trinity in it just like you’d do with homemade. This required a bit of added oil since it’s so thick in the jar. By the time you do all of this, you haven’t really saved time.
Posted on 11/13/18 at 9:23 am to LouisianaLady
quote:
By the time you do all of this, you haven’t really saved time.
quite the exaggeration
Posted on 11/13/18 at 11:04 am to deNYEd
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