- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Roux floating on top of gumbo?
Posted on 2/24/18 at 8:05 am
Posted on 2/24/18 at 8:05 am
Wife making a gumbo. She added stock and now her roux is floating on top of gumbo. I have never seen this before. WTF? And will it be OK?
11
Posted on 2/24/18 at 8:13 am to INFIDEL
Probably added the liquid to fast. Need to add some and whisk until blended and thick, then add more, repeat several times. Also, don’t return to a hard boil. Just simmer.
You can skim the roux off the top and put in a blender with stock. Blend for a while and return to pot.
You can skim the roux off the top and put in a blender with stock. Blend for a while and return to pot.
This post was edited on 2/24/18 at 8:15 am
Posted on 2/24/18 at 8:14 am to INFIDEL
Exact same thing happened to me last night. Some cornstarch dissolved in water and vigorous whisking got it back together. Gumbo turned out great.
Posted on 2/24/18 at 8:28 am to INFIDEL
Skim and put in blender with more stock
Posted on 2/24/18 at 8:39 am to INFIDEL
Simmer it for a while with whisking. It will eventually work into the liquid. Don't give up on it.
Posted on 2/24/18 at 8:53 am to INFIDEL
Are you people from North Dakota or something? I've never seen so many people butcher a gumbo lol
Posted on 2/24/18 at 11:42 am to INFIDEL
quote:
Wife making a gumbo. She added stock and now her roux is floating on top of gumbo. I have never seen this before. WTF? And will it be OK?
It's what happens when you break a dark roux. Lighter rouxs will clump when they break; dark rouxs sheet. Your choices are to attempt to reincorporate the broken roux like others have described on this thread, or you can whip up another and add it in a spoonful at a time.
Posted on 2/24/18 at 11:52 am to INFIDEL
quote:
Roux floating on top of gumbo
Sounds like the first line of a sad poem.
Posted on 2/24/18 at 1:08 pm to INFIDEL
Roux broke... i’d start over
Posted on 2/24/18 at 1:31 pm to Powerman
I'd love to know how many gumbos I have made in my 49 year existence and I have literally never, ever had this happen to me. Not even close. Prayers sent OP.
Posted on 2/24/18 at 2:41 pm to GeauxTigers0107
I've never heard of it either till I started reading this board. But then caught that his wife was making it. Explains it all.
Posted on 2/24/18 at 6:59 pm to INFIDEL
I’ll never understand some of the comments on this board about roux breaking and blenders and whisking, etc. Put a lid on it. Apply fire to bottom of pot. Drink a beer. Stir occasionally. Drink whiskey drink. Stir some more. Browse TD. Do shots of tequila. The roux will be fine.
Posted on 2/25/18 at 12:26 am to Fratigerguy
Add some tomaters to it and it'll be fine.
Posted on 2/25/18 at 7:51 am to INFIDEL
This happened to me once, ONCE.
I was following someone else's recipe and they had an incorrect ratio of roux to water. I threw it out and started over this time with additional roux. It didn't break. Follow your instincts.
I was following someone else's recipe and they had an incorrect ratio of roux to water. I threw it out and started over this time with additional roux. It didn't break. Follow your instincts.
Posted on 2/26/18 at 8:49 am to Powerman
quote:
Are you people from North Dakota or something? I've never seen so many people butcher a gumbo lol
Alabama actually
In my case it was my own fault. After adding the stock I turned the burner all the way down to low, but the burner was still putting out too much heat so basically brought it back to a boil and broke the roux. First time using this new stove though. Also the first time I've had a roux break like that.
Lesson learned
Posted on 2/26/18 at 1:15 pm to INFIDEL
add roux to heated stock instead of adding stock to roux. i learned this from this board.
Posted on 2/26/18 at 1:35 pm to MorbidTheClown
This.
Didn't emulsify...
Didn't emulsify...
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News