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re: Used Richards Instant Roux in a jar for 1st time this morning
Posted on 12/11/19 at 10:03 am to hubertcumberdale
Posted on 12/11/19 at 10:03 am to hubertcumberdale
quote:
I should have said quarter of the day, as in around 6 hours. By half day I meant half of the daytime.
FFS, I can (and have, many times) make a 60-qt pot of gumbo in 3 hrs, start to finish. WFT are you cooking for 6 hrs? Any proteins added will be complete mush or cooked into shreds. Not sure how you learned to cook or what so-called recipes you are following, but your way is *not* representative of the bulk of actual ethnic Cajuns making gumbo today.
1
Posted on 12/11/19 at 10:05 am to hubertcumberdale
quote:
as in around 6 hours
why does it take you 6 hours to make a gumbo?
Posted on 12/11/19 at 10:09 am to Salmon
quote:
why does it take you 6 hours to make a gumbo?
Might be counting the time to roast the bones and simmer the homemade stock.
That takes time. Not agreeing or disagreeing.
Just saying
Posted on 12/11/19 at 10:12 am to Powerman
quote:
Took me about 4.5 minutes to get the color you're looking for.
Do you have a picture of the color you got?
quote:
One hypothesis I did have that I've never tried before today is the following: put the oil and flour in a blender before adding it to the pot that way you're not wasting time trying to get clumps out. It worked to some extent but I think I needed to blend it just a little longer.
I've never had any issues with clumps of flour. They whisk out in 10 seconds, and I don't have to clean oil and flour out of my blender.
Posted on 12/11/19 at 10:14 am to Nicky Parrish
quote:
Might be counting the time to roast the bones and simmer the homemade stock.
That takes time. Not agreeing or disagreeing.
Just saying
That by itself takes more than 6 hours
Posted on 12/11/19 at 10:16 am to Powerman
quote:
That by itself takes more than 6 hours
Exactly, and so does growing the celery.
This board is full of people who don't cook, day in and day out, for themselves or family. Apparently, they only cook as a weekend project and think everything has to take a long time for it to be delicious.
LOL--what restaurant on earth would take six effing hours to make gumbo?
Posted on 12/11/19 at 10:19 am to Salmon
quote:
why does it take you 6 hours to make a gumbo?
I started making a gumbo for the LSU game this past Saturday at 10 am, cutting up the veggies and making the roux, getting the roux into the stock around 11am. We ate the gumbo around 330pm.
5.5 hours
4.5 hours if you dont count prep time
Posted on 12/11/19 at 10:22 am to hubertcumberdale
quote:
I started making a gumbo for the LSU game this past Saturday at 10 am, cutting up the veggies and making the roux, getting the roux into the stock around 11am. We ate the gumbo around 330pm.
5.5 hours
4.5 hours if you dont count prep time
Sounds like a preference in simmering time.
If you've got the roux into the stock at around 11 AM maybe give it another 10 minutes for you to get everything else into the pot and you're looking at 11:15 maybe.
Doesn't need to simmer for over 4 hours to be ready to eat
Posted on 12/11/19 at 10:23 am to hubertcumberdale
Oh. You are on of those people that think you have to simmer a gumbo for hours.
Posted on 12/11/19 at 10:25 am to hubertcumberdale
quote:
getting the roux into the stock around 11am. We ate the gumbo around 330pm.
Why do you have to simmer it for 4.5 hours?
Posted on 12/11/19 at 10:27 am to Salmon
quote:
Oh. You are on of those people that think you have to simmer a gumbo for hours.
lol I guess so...but as the other poster was saying, I do not cook for large groups day in and day out so understand why someone would need to cook a gumbo for a large group in a quick period of time.
I was initially just responding to the poster who said it was hilarious people still make their own roux rather than using it from the jar
And yes, i do believe homemade roux is more flavorful than jarred roux, but believe a gumbo made with jarred roux can still be very good just not my preference when I cook a gumbo
Posted on 12/11/19 at 10:27 am to TH03
quote:
Do you have a picture of the color you got?
Posted on 12/11/19 at 10:33 am to hubertcumberdale
quote:
And yes, i do believe homemade roux is more flavorful than jarred roux,
If you're using veggie, grapeseed, avocado, etc oil, there is no difference.
Posted on 12/11/19 at 10:44 am to Powerman
You have that roux in a jar. Degrading in quality by the second.
Posted on 12/11/19 at 10:46 am to tigerfoot
quote:
You have that roux in a jar. Degrading in quality by the second.
Well it's terrible quality anyway since it was extra virgin olive oil. Maybe I can find some use for it. I don't know
Posted on 12/11/19 at 10:48 am to hungryone
quote:
I can (and have, many times) make a 60-qt pot of gumbo in 3 hrs, start to finish.
I wish I had the skills to make just 5 gallons as quickly as you do. My knife skills are obviously not as good. I'm making it this weekend and using smoked chickens. It takes me time to strip the meat off, roast the bones and make the stock since that's not already made, in addition to chopping the meats and vegetables.(I may skip roasting the bones since the chickens are smoked.) I don't simmer once put together longer than about 30-45 minutes once everything is added, though. It's the prep that takes time for me.
Posted on 12/11/19 at 10:53 am to hungryone
quote:
Roux in a jar is fine; combined with a rotisserie chicken and some decent sausage, you can turn out a respectable gumbo on a weekday night after work.
Doing this exact thing tonight.
Posted on 12/11/19 at 11:06 am to Janky
quote:i am too after this thread
Roux in a jar is fine; combined with a rotisserie chicken and some decent sausage, you can turn out a respectable gumbo on a weekday night after work.
Doing this exact thing tonight.
Posted on 12/11/19 at 11:39 am to CarRamrod
quote:
i am too after this thread
Then I have achieved my ongoing goal: to make people feel good about cooking for themselves, without feeling like their skills are subpar or their techniques or choices are suspect.
To me, "Food TV" made a star out of chefs, yet somehow eroded people's ability to cook. Too many think if it's not up to some expert's standard, it isn't worth doing. Hogwash. The bulk of true, traditional home cooking was always about "good enough", especially if your ethnic cooking traditions are rooted on the poorer end of the economic scale.
Posted on 12/11/19 at 11:41 am to Gris Gris
quote:
wish I had the skills to make just 5 gallons as quickly as you do. My knife skills are obviously not as good. I'm making it this weekend and using smoked chickens. It takes me time to strip the meat off, roast the bones and make the stock since that's not already made, in addition to chopping the meats and vegetables.(I may skip roasting the bones since the chickens are smoked.) I don't simmer once put together longer than about 30-45 minutes once everything is added, though. It's the prep that takes time for me.
Make seafood gumbo and stop picking all that damn chicken, LOL. I admit I'm not picking the crab or shucking the oysters...and the shrimp were peeled, so that's not in my labor equation.
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