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re: When cooking a roux + trinity, do you cook the Trinity in the roux or separate?
Posted on 9/13/17 at 12:59 pm to BlackCoffeeKid
Posted on 9/13/17 at 12:59 pm to BlackCoffeeKid
cook veggies in roux. onions first.
This post was edited on 9/13/17 at 1:01 pm
0
Posted on 9/13/17 at 4:54 pm to Coon
I've been considering cooking my trinity first the next time I cook a gumbo because 2 of the last 3 times I made gumbo I had the roux separate. It is infuriating because it never happened to me in all the times I made gumbo before. I assumed my stock was too cold so I heated it up before adding to the roux and it STILL separated. The only other thing I can figure is my veggies are too cold? That seems ridiculous but really, what else can it be? I want to try again soon but I am doing a small batch this time around.
Posted on 9/13/17 at 6:49 pm to Coon
I always make mine separate but I probably make a bigger batch than most.
Posted on 9/13/17 at 6:51 pm to Coon
I usually do my roux in the oven while I'm chopping and finish it on the stove. I sautee the veggies by themselves, onions first, then add to the roux and add garlic.
Posted on 9/13/17 at 6:53 pm to BigB0882
Boil your stock in the pot, add the roux trinity mixture in a spoonful at a time. Let the spoonful dissolve before adding more. I always make sure my stock is on a rolling boil.
Posted on 9/13/17 at 6:55 pm to Sherman Klump
quote:
I use my trinity to cool down my roux and let it all cook together
I also add a little salt
Posted on 9/13/17 at 7:08 pm to BigB0882
quote:
I've been considering cooking my trinity first the next time I cook a gumbo because 2 of the last 3 times I made gumbo I had the roux separate. It is infuriating because it never happened to me in all the times I made gumbo before. I assumed my stock was too cold so I heated it up before adding to the roux and it STILL separated. The only other thing I can figure is my veggies are too cold? That seems ridiculous but really, what else can it be? I want to try again soon but I am doing a small batch this time around.
You have to add your stock a little at a time and thoroughly incorporate it before adding more.
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