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Message
re: Roux Foams Up When Trinity is Added
Posted on 11/14/16 at 5:19 pm to Hulkklogan
Posted on 11/14/16 at 5:19 pm to Hulkklogan
Thanks.
1
Posted on 11/14/16 at 7:09 pm to Gris Gris
I just make my roux in my gumbo pot. It may bubble up a bit, but it never comes anywhere close to the top. I haven't really noticed the phenomenon before. Curious as to why one would make a roux in a separate pot from the one you plan to cook your dish in?
Posted on 11/14/16 at 7:30 pm to dpd901
I do the same. Make my roux in a big cast iron pot. No issues ever
Gris,
Were the onions room temp when ya added them?
Gris,
Were the onions room temp when ya added them?
This post was edited on 11/14/16 at 7:31 pm
Posted on 11/14/16 at 7:33 pm to BRgetthenet
I make large pots of gumbo in crawfish pots. I also make my large roux in 5 gal cast iron pot. Your issue was not adding all the onions at once.
Posted on 11/14/16 at 8:26 pm to Gris Gris
Yeah, tough crowd
Posted on 11/14/16 at 8:51 pm to dpd901
quote:
Curious as to why one would make a roux in a separate pot from the one you plan to cook your dish in?
My gumbo pot was 20 quarts and I was making about 3 to 4 gallons this time. Usually, I make about 5 gallons at a time. Doesn't work in the gumbo pot.
Posted on 11/14/16 at 8:52 pm to BRgetthenet
quote:
Gris,
Were the onions room temp when ya added them?
Close to it, but my house is pretty cold, so not quite!
Posted on 11/14/16 at 8:55 pm to rouxgaroux
quote:
I make large pots of gumbo in crawfish pots. I also make my large roux in 5 gal cast iron pot. Your issue was not adding all the onions at once.
I don't have a crawfish pot. I've never made gumbo in the cast iron pot I use for the roux. I add the roux to the gumbo pot filled with simmering stock. Just the way I was taught, though either way works.
It does seem that the issue may have been that I didn't add the onions all at once. I've never added all the trinity at one time, totally, but probably more at a time than I did this last time. I usually add a good bit, stir those in and then add more etc... Just seems strange than all the gazillion times I've made gumbo, this has happened twice.
Posted on 11/14/16 at 10:26 pm to Gris Gris
Gris, I still say the onions were wet or naturally full of water and just like wet potatoes in frying oil or a wet turkey placed too quickly into the frying oil, they boiled the pot over.
Something is wrong here though. In my book, you are the gumbo expert here. What's going on with problems all of a sudden. Who will I mentally rely on when storm clouds come and I believe I only need to say "What would Gris Gris do?"
Something is wrong here though. In my book, you are the gumbo expert here. What's going on with problems all of a sudden. Who will I mentally rely on when storm clouds come and I believe I only need to say "What would Gris Gris do?"
Posted on 11/15/16 at 1:43 am to MeridianDog
No expert here.
No liquid in the bag of onions. Same as always. It's only happened twice, so I'm good!
Posted on 11/15/16 at 7:30 am to Gris Gris
quote:
I had to keep stirring to keep the foam from foaming over and out of the pot
How much roux are you cooking? I'm not doubting your cooking skills at all, considering the numerous delicious things i've seen you post. But this seems strange to me. Are you making a bunch of roux ahead of time and freezing it? And i've never had my roux foam. The only thing i can think of is the water content in the vegetables mixed with the hot oil in the roux. I would say that maybe it's the protein break, but that doesn't usually happen until you are boiling your gumbo.
quote:
After the onions cooked, I added the celery and bell pepper with no foaming.
I typically add the trinity at one time. I find that celery and bellpepper need longer to cook to soften up than onion.
Posted on 11/15/16 at 7:40 am to Gris Gris
Just read this post
That is a shite load of roux. If your skillet was close to being full with the roux, then i would say the water content in your veggie's is definitely the culprit. I also noticed you kept your diced onions in a bag. Well, when you cut the onions, it releases some of the moisture. As it is stored, the moisture from your diced onions tends to "marinate" the rest of the onions. Unlike freshly chopped onions, where as the cooking more slowly releases the moisture in the vegetable. Take a look of that pre-jarred trinity mix you see in grocery stores. The bottom of that jar always has a good bit of water in the bottom.
And how long does it take to make a roux that size? I make gumbo that can feed about 12-14 in my cast iron dutch oven. I do the quick method of browing a roux too, and still it takes me about 10-15 minutes to get a good dark chocolate color.
("quick method" is one i learned form listening to folse. Heat your oil up on medium high heat. Watch your oil. Right when you see that first whiff of smoke, add your flour. My oil/flour ratio is about 1 to 2.
quote:
I had about a 5 cup:6 1/2 cup oil to flour roux in a big deep cast iron skillet. It was about half full of roux. I added a gallon ziploc bag of onions which was about 3/4 full. I started with probably about 2 full cups of onions and it started bubbling pretty immediately. Stirred as soon as they were added to distribute them. Added the rest as soon as I got the bubbling to calm down. Maybe I should have added the entire bag. Normally, I add all the trinity at once. This time, I was trying to caramelize the onions first. Sounds like I didn't put enough in at once.
That is a shite load of roux. If your skillet was close to being full with the roux, then i would say the water content in your veggie's is definitely the culprit. I also noticed you kept your diced onions in a bag. Well, when you cut the onions, it releases some of the moisture. As it is stored, the moisture from your diced onions tends to "marinate" the rest of the onions. Unlike freshly chopped onions, where as the cooking more slowly releases the moisture in the vegetable. Take a look of that pre-jarred trinity mix you see in grocery stores. The bottom of that jar always has a good bit of water in the bottom.
And how long does it take to make a roux that size? I make gumbo that can feed about 12-14 in my cast iron dutch oven. I do the quick method of browing a roux too, and still it takes me about 10-15 minutes to get a good dark chocolate color.
("quick method" is one i learned form listening to folse. Heat your oil up on medium high heat. Watch your oil. Right when you see that first whiff of smoke, add your flour. My oil/flour ratio is about 1 to 2.
Posted on 11/15/16 at 8:24 am to BugAC
hopefully you were using all purpose flour
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