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Separated Gumbo
Posted on 4/8/20 at 6:46 pm
Posted on 4/8/20 at 6:46 pm
wth.... roux and stock won't mix even after boiling for an hour, stirring, whisking, etc. this has never happened to me before. how can i ensure it'll never happen again?
6
Posted on 4/8/20 at 6:46 pm to Masterag
Throw some tomatoes in.
GEW?FU
GEW?FU
Posted on 4/8/20 at 7:11 pm to Masterag
I've had it happen only twice in my life. I didn't do anything different, it just seperated. Had to be old flour or something. But boiling it did have it come back together.
Posted on 4/8/20 at 8:07 pm to saintsfan1977
quote:
I've never had it happen in my life.
Posted on 4/8/20 at 8:11 pm to Masterag
Two theories here.
Old Flour or cold stock to hot roux.
I'm team old flour.
Old Flour or cold stock to hot roux.
I'm team old flour.
Posted on 4/8/20 at 8:11 pm to Masterag
Didn't this happen to another aggie like a month ago? Seems to be a trend.
Posted on 4/8/20 at 10:17 pm to McCaigBro69
Almost always due to old flour. Flour is cheap. Buy a small bag, cook a couple gumbos, then ditch it. Buy more.
Posted on 4/8/20 at 10:42 pm to Btrtigerfan
quote:
Old Flour or cold stock to hot roux.
Cold stock will do it for sure. Just mix it in hot and in smaller portions.
As for the OP, someone on here posted a way to fix separated gumbo. It is simply enough to just spoon out the oil and separated roux from the surface and boil it in a separate sauce pan, while blending it with an immersion blender and slowly adding some of the stock to that pot. At the same time, they added a few tablespoons of cornstarch to the rest of the stock in the pot that separated from the roux. It actually works. I've had to salvage one like this before. It's either that or get ready to toss from store bought roux into the pot to fix it.
Posted on 4/9/20 at 1:05 am to Btrtigerfan
i've added cold stock to hot roux before and it's never happened, but i do usually add hot to hot. flour is a couple months old, never thought it would be an issue. thanks!
Posted on 4/9/20 at 1:16 am to SlickRick55
i'm reading in a few threads in other places that time plays a factor in the emulsion and you only have so long to add your liquid, so you should always add the roux to the liquid in order to get a complete emulsion. i did add my stock in batches so that could be the cause as well as the old flour.
Posted on 4/9/20 at 8:44 am to McCaigBro69
quote:
Didn't this happen to another aggie like a month ago? Seems to be a trend.
I feel like I have read waaay to many threads in the last 6 months with this happening to people.
Posted on 4/9/20 at 9:14 am to Btrtigerfan
It's definitely old flour. I've added the stock and roux together every different way you can, and the only time I had a roux separate was with old flour.
Posted on 4/9/20 at 9:36 am to TH03
I’ve had it happen twice. I accept that it was most likely old flour.
I always add hot roux to stock, a little at a time. Stir it together thoroughly before adding more before eventually. Do that with about 1/4-1/2 of the stock before dumping it all together.
I always add hot roux to stock, a little at a time. Stir it together thoroughly before adding more before eventually. Do that with about 1/4-1/2 of the stock before dumping it all together.
Posted on 4/9/20 at 4:09 pm to Masterag
Roux can break if too hot when you add large amount of chopped onions or stock even if stock is hot. I've never been able to save it when it breaks, so discard and start over with clean pot. Best bet is to cook roux longer but at lower temp to get same level of darkness and let the temp come down before adding anything. It's a real annoyance for it to curdle. If in a hurry for time the other option is too go with a less dark roux, which really doesn't work for some gumbos.
Posted on 4/9/20 at 6:41 pm to CajunPhil
quote:
Roux can break if too hot when you add large amount of chopped onions or stock even if stock is hot. I've never been able to save it when it breaks, so discard and start over with clean pot. Best bet is to cook roux longer but at lower temp to get same level of darkness and let the temp come down before adding anything. It's a real annoyance for it to curdle. If in a hurry for time the other option is too go with a less dark roux, which really doesn't work for some gumbos.
I posted this in another thread about this. The one time I had this happen I tried everything I saw in a bunch of threads and nothing worked. I finally toasted a little flour by itself and mixed it into the gumbo which brought it back together.
Posted on 4/9/20 at 7:51 pm to Masterag
I cant wait to have a gumbo separate so I can make a weekly post about my gumbo separating and having someone respond.... it's old flour!
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