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Started By
Message
Where did my Gumbo go wrong?
Posted on 3/9/20 at 7:49 pm
Posted on 3/9/20 at 7:49 pm
Followed Isaac Toups’ recipe yesterday and made a dark roux gumbo from Chasing the Gator. I followed the directions very carefully. However, it seems like my roux didn’t bind to the stock (pictures below). I’ve made gumbo numerous times before, although a lighter roux version, and never had that problem. What would cause the roux not to bind correctly? He did note to “not bring to a boil” as you can burn the roux. I was very careful about my temperatures and even used my instant read thermometer to make sure temps got no higher than 205 before cutting the fire low. Here are some pics of the process.
Dark Roux
Roux not binding to stock
There are a lot of good cooks on this board and I would appreciate any real advice. Thanks!
Dark Roux
Roux not binding to stock
There are a lot of good cooks on this board and I would appreciate any real advice. Thanks!
19
Posted on 3/9/20 at 7:52 pm to Bigryno7
Looks really oily. What ratio of flour to oil/butter did you use?
Posted on 3/9/20 at 7:52 pm to Bigryno7
IMO, you didn't heat the gumbo enough after combining. Bring it to a boil and you'll be fine.
Posted on 3/9/20 at 7:56 pm to hashtag
That’s what I was thinking. But the recipe clearly states to not bring to a boil.
Posted on 3/9/20 at 7:56 pm to clownbaby
1:1. I also drained excess oil on top even though his recipe says not to.
This post was edited on 3/9/20 at 7:59 pm
Posted on 3/9/20 at 8:07 pm to Bigryno7
How old is your flour? What type of flour?
Lol
Lol
This post was edited on 3/9/20 at 8:37 pm
Posted on 3/9/20 at 8:10 pm to NOLATiger71
quote:
How old is your flower? What type of flower?
Lol c’mon man
Posted on 3/9/20 at 8:15 pm to clownbaby
Fresh flower makes a difference.
Posted on 3/9/20 at 8:17 pm to clownbaby
I think the separation problem usually has to do with the relative temperatures of the stock and roux when you blend them together. Going very slowly, mixing just a little bit in at a time while whisking, makes breaking less likely to happen.
When I had it happen to me, boiling vigorously was not the answer. I had to whisk the hell out of it for almost a half hour to get it the way it should be.
When I had it happen to me, boiling vigorously was not the answer. I had to whisk the hell out of it for almost a half hour to get it the way it should be.
This post was edited on 3/9/20 at 8:49 pm
Posted on 3/9/20 at 8:19 pm to Bigryno7
What was the temp of the water or stock when you added it?
This post was edited on 3/9/20 at 8:20 pm
Posted on 3/9/20 at 8:24 pm to Bigryno7
Bring the leftovers for lunch tomorrow
Posted on 3/9/20 at 8:26 pm to Trout Bandit
quote:
Fresh flower makes a difference
Well crap, about the time I learn about adding bay leaves from a tree I have to start adding some kind of fresh flower. Is it Hibiscus? It better not be a damn rose because those things are hard to grow.
Posted on 3/9/20 at 8:29 pm to Bigryno7
Did you use old flour? Looks like the flour may have been old, in which case it has been saturated with water from the humidity in the air and will cause problems with oil sticking to the flour, in my experience.
ETA: did you skim the excess oil floating on top of the gumbo after you brought it to a boil?
ETA: did you skim the excess oil floating on top of the gumbo after you brought it to a boil?
This post was edited on 3/9/20 at 8:31 pm
Posted on 3/9/20 at 8:36 pm to Bigryno7
quote:
Bigryno7
Damn dude. Don’t bring to a boil and don’t skim the oil off the top? I thing you went wrong by listening to Toups.
Posted on 3/9/20 at 8:56 pm to Bigryno7
Bring broth to a low boil before pouring into roux.
Posted on 3/9/20 at 9:13 pm to t00f
Room temp
Posted on 3/9/20 at 9:16 pm to Bigryno7
Im probably an outlier here, but I always add cool roux to boiling stock
Posted on 3/9/20 at 9:19 pm to Bigryno7
Usually cold vs hot ...
I would keep it on the stove and continue to stir to bring it back in.
I would keep it on the stove and continue to stir to bring it back in.
Posted on 3/9/20 at 9:20 pm to hubertcumberdale
Flour wasn’t old. I had only used it once and sealed in ziploc bag. I’m thinking I should have brought to a boil.
Posted on 3/9/20 at 9:25 pm to Stadium Rat
Thanks!
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