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Started By
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re: Settle this argument for me. Brown the Trinity before putting in a gumbo or not?
Posted on 9/25/22 at 8:44 am to bhtigerfan
Posted on 9/25/22 at 8:44 am to bhtigerfan
I do like my mother did. One pot, roux, trinity (onions first, then peppers and celery) then the pope (garlic), then brown the meat, then stock.
0
Posted on 9/25/22 at 8:54 am to bhtigerfan
I add to the roux, not for very long though, 1-2 minutes and then add the stock
Posted on 9/25/22 at 9:02 am to bhtigerfan
I brown the Trinity in the Magnalite while the roux bakes in the oven (dont hate it until you've tried it)
Posted on 9/25/22 at 9:09 am to AmosMosesAndTwins
quote:
Build roux on trinity to color and tackiness.
Wouldn’t you overcook your vegetables like this?
Posted on 9/25/22 at 10:21 am to HeadyMurphey
quote:Well I don’t make my roux from scratch. I use jarred roux. And please don’t tell me that store bought jarred roux isn’t as good as homemade.
I thought everyone did this. When making a darker roux, it helps stop the roux from cooking further and possibly burning.
You cannot tell the difference between homemade roux and jarred roux in a gumbo.
So my process with gumbo is to get the pot of stock/water boiling, then I add the roux and stir until dissolved, then I add the sautéed Trinity.
Posted on 9/25/22 at 2:31 pm to bhtigerfan
You can heat a jarred roux in a skillet and saute the trinity in it before adding it to the stock.
Posted on 9/25/22 at 2:46 pm to Gris Gris
quote:Why? You take the chance of burning it doing that. I use Savoie’s or Richard’s dark roux. Just get the stock rolling and add the roux and stir. Easy peazy.
You can heat a jarred roux in a skillet and saute the trinity in it before adding it to the stock.
Posted on 9/25/22 at 2:50 pm to slinger1317
quote:This is the way.
I add the trinity to the roux before mixing with the stock.
Posted on 9/25/22 at 2:53 pm to Abraham H Parnassis
Third option, use Cindy's almost famous roux.
Posted on 9/25/22 at 2:53 pm to bhtigerfan
quote:
Why? You take the chance of burning it doing that.
Not if you know what you're doing. You would have to work pretty hard to burn jarred roux while sauteing vegetables in it. The sauteed vegetables in the roux add another layer of flavor to the roux and the gumbo, but that's just my humble opinion.
Posted on 9/25/22 at 3:27 pm to bhtigerfan
You can’t brown trinity. You can brown onions, then add the celery & pepper after.
I dump trinity in roux to stop the browning of roux. I brown meats & that alone adds plenty of depth of flavor
I dump trinity in roux to stop the browning of roux. I brown meats & that alone adds plenty of depth of flavor
Posted on 9/25/22 at 3:56 pm to bhtigerfan
Cook the trinity in the roux until soft.
Posted on 9/25/22 at 4:11 pm to TigerSpy
This isn’t specific to the op or anyone in this thread but people can sho fuk up a gumbo.
Posted on 9/25/22 at 9:19 pm to highcotton2
quote:Yeah, tomatoes, jalapeños.
This isn’t specific to the op or anyone in this thread but people can sho fuk up a gumbo.
Posted on 9/25/22 at 9:43 pm to AmosMosesAndTwins
quote:
Make potato salad. Crack eggs directly in when you’re ready to serve.
My Man. It probably came from my wife’s family for me but poached eggs in gumbo are delicious. Potato salad is one thing but that egg yoke brings it to a different level.
Posted on 9/26/22 at 10:41 am to bhtigerfan
Add trinity to roux to stop it from cooking when desired color is reached.
Eta: well it really trinity because bell peppers don’t belong in gumbo
Eta: well it really trinity because bell peppers don’t belong in gumbo
This post was edited on 9/26/22 at 10:44 am
Posted on 9/26/22 at 10:44 am to slinger1317
quote:
I add the trinity to the roux before mixing with the stock.
Posted on 9/26/22 at 10:48 am to bhtigerfan
quote:
I use jarred roux.
Posted on 9/26/22 at 10:52 am to t00f
quote:Reverse it. It's a wonderful thing.
Add to roux
Posted on 9/26/22 at 11:26 am to jamboybarry
quote:
You put the raw trinity into the hot roux
What kind of shite is this?
the right way.
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