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Posted on 10/2/16 at 9:45 am to Martini
quote:
When I'm done I normally end up with at about half gallon of roux. Use what I need put rest in mason jar and save for a few months. Which is why I don't buy in jars
I'm curious. Are you freezing it in the jars?
Not knocking it, just might want to try it out.
Posted on 10/2/16 at 9:52 am to monroe71201
No. I just keep it in icebox. When I get low I just make another batch. Takes 20-30 minutes tops.
Posted on 10/2/16 at 11:55 am to mouton
quote:
Do u by chance have a picture of this wine/stew gumbo you could share??
Don't mean to rag on you. It is probably good just different than what I am used to.
Lol. I know I've got some somewhere. I'll try to dig one up.
Posted on 10/2/16 at 1:56 pm to mouton
I like to use 1 cup of roux per 32oz of stock. I have found this makes it about in the middle of the watery/thick spectrum.
Posted on 10/2/16 at 3:28 pm to mouton
Can't say I've ever measured
Posted on 10/2/16 at 3:41 pm to uptownsage
quote:That's only a 4 to 1 ratio of stock to roux. That would not be middle of the spectrum. It'd be very thick.
I like to use 1 cup of roux per 32oz of stock. I have found this makes it about in the middle of the watery/thick spectrum.
Posted on 10/2/16 at 3:50 pm to Zach
What is this biblical gumbo making method you speak of?
Posted on 8/1/21 at 9:56 am to Masterag
I really like the change in proportions between veg oil and animal fat/butter. Veg oil doesn’t bring the flavor like an animal fat. Good for you. I am 100% with you.
Posted on 8/1/21 at 10:05 am to BonneBonne1
I do two cups of roux to 6 quarts broth. I think that works out 1:12, roux:broth.
Posted on 8/1/21 at 10:36 am to mouton
I usually make my gumbo in the same pot every time. When making it for the house, I make about 3 gallons in my 4 gallon pot.
I will add a full quart of my homemade very dark roux to the pot and that gives it the color I want.
I love to use okra in my gumbos, so that is what is my thickening agent in the gumbo. I stew down okra every summer that I get from my garden, freeze it and use that when I make my gumbos and some of my homemade soups.
I will add a full quart of my homemade very dark roux to the pot and that gives it the color I want.
I love to use okra in my gumbos, so that is what is my thickening agent in the gumbo. I stew down okra every summer that I get from my garden, freeze it and use that when I make my gumbos and some of my homemade soups.
Posted on 8/1/21 at 7:05 pm to Masterag
The frick wine in a gumbo….damn aggy
Posted on 8/1/21 at 7:44 pm to uptownsage
quote:
I like to use 1 cup of roux per 32oz of stock. I have found this makes it about in the middle of the watery/thick spectrum.
That isn’t gumbo. That is fricasee. Delicious, but way to thick to be “gumbo” IMO.
Make no mistake, I would eat the crap out of it but that is rice and gravy consistency.
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