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re: The over emphasis of roux being the difference maker in a gumbo
Posted on 2/19/21 at 12:40 pm to Mike da Tigah
Posted on 2/19/21 at 12:40 pm to Mike da Tigah
quote:
roux is simply a thickening agent
Wrong.
quote:
but the flavor is in the actual stock and ingredients used
+ the roux. A dark roux compliments a seafood stock, and a light roux is better for chick and sausage. I find that a dark roux for seafood helps to thicken a lighter texture/flavor of seafood. Whereas a dark roux in a chicken and sausage, which is already rich enough, only enhances the richness and becomes tiring after a while. The roux quantity/thickness also adjusts flavor of the gumbo. Too much roux, or not enough, and your gumbo is too runny, or too thick. Too thick tends to mask the flavor of your meat. I learned this after making a darker roux for my rabbit and quail gumbo this week. It was farm rabbit and quail, so they're not terribly flavorful anyway, but the uniqueness of the game was lost in the dark, thick roux i made. Same thing happened with my chick and sausage gumbo i made a couple months ago.
My roux's have been getting darker ever since i made a super dark roux for a seafood gumbo a couple years ago, that was fantastic. That does not translate well with land game, IMO.
This post was edited on 2/19/21 at 12:44 pm
1
Posted on 2/19/21 at 12:50 pm to BugAC
quote:
. A dark roux compliments a seafood stock, and a light roux is better for chick and sausage.
Funny, I feel the exact opposite. Drank roux overwhelms sweet, thresh seafood. And duck and sausage are complemented by a darker, deeper roux. Chacun a son gout, as they say.
Posted on 2/19/21 at 12:57 pm to hungryone
quote:
I make damn fine chicken gumbo
quote:
by hungryone
Your ability to stay humble is exemplary
Posted on 2/19/21 at 1:02 pm to Mike da Tigah
I agree but I've seen stock mentioned as crucial on this board numerous times....that and the importance of fresh tomatoes.
This post was edited on 2/19/21 at 1:03 pm
Posted on 2/19/21 at 1:05 pm to hungryone
quote:
Drank roux overwhelms sweet, thresh seafood.
I don't normally get a bunch of sweetness from the seafood in my gumbos. I also have a habit of making too much roux sometimes, so that masks some of the seafood flavor.
quote:
And duck and sausage are complemented by a darker, deeper roux.
The gumbo i'm eating now, is too dark. Every bite tastes the same. That could also come from browing the rabbit and quail, and throwing them in the gumbo pot from the beginning. That tends to take some of the subtleties of the meat away, and melds them more with the whole gumbo.
I do find adding your sausage and meat at the end of the gumbo, gives you more individual flavors from the meat and sausage, as opposed to adding in the beginning.
I've made gumbo so many times, i've been tinkering with it to try and make it pop more, and taste different. I think i need to start by making less roux, and stop adding more flour to my oil, when it doesn't look thick enough in the beginning.
This post was edited on 2/19/21 at 1:07 pm
Posted on 2/19/21 at 1:08 pm to BugAC
quote:
I do find adding your sausage and meat at the end of the gumbo, gives you more individual flavors from the meat and sausage, as opposed to adding in the beginning.
I often put some in early, and hold some back until closer to serving (works well with shrimp or sausage, depending on the type of gumbo). Sort of gives you the best of both worlds.
Posted on 2/19/21 at 1:49 pm to BugAC
quote:
I don't normally get a bunch of sweetness from the seafood in my gumbos.
Because you use dark roux.
Posted on 2/19/21 at 3:09 pm to Mike da Tigah
quote:
I was as conciliatory as humanly possible, knowing full well how sensitive this subject matter is to people, but one thing I know today, is people wear their feelings on their sleeves, and it doesn’t matter what you say. If they want to get upset, they will find something to get upset over. Tis the environment in 2021 in everything discussed on the planet.
I thought you handled it very well but you're exactly right with your reply above. I made a harmless post the other day that was very obviously tongue-in-cheek and meant to be humorous and several people flipped their shite.
I started to try and explain/defend my post and decided they don't deserve my time. I learned that this board is nowhere near the community of good folks sharing recipes and tips that I thought it was, save for a very small handful.
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