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re: Where did my Gumbo go wrong?
Posted on 3/13/20 at 10:29 am to Bigryno7
Posted on 3/13/20 at 10:29 am to Bigryno7
Only time I've ever had my Roux break was when I added fresh hot stock to my Roux because I had just prepped the stock and didn't cool it off first.
I was able to save it by scooping out all of the floating roux on top and putting it in a small pot with some of the liquid from the Gumbo and boiled it while running an immersion blender in the pot. Added it back into the Gumbo and it whisked in fine.
I will say your Roux looks "sandyer" than mine normally does. Might just be the difference in the flour? I'm no expert just going by what I recall seeing in the past.
I was able to save it by scooping out all of the floating roux on top and putting it in a small pot with some of the liquid from the Gumbo and boiled it while running an immersion blender in the pot. Added it back into the Gumbo and it whisked in fine.
I will say your Roux looks "sandyer" than mine normally does. Might just be the difference in the flour? I'm no expert just going by what I recall seeing in the past.
0
Posted on 3/13/20 at 9:13 pm to Bigryno7
So how much peanut butter did you add , and when?
Posted on 3/14/20 at 10:36 am to Bigryno7
I bet your stock and or vegetables were cold when you added them in. This has happened to me and I now nuke my veggies to take the chill off and have my stock simmering on the stove top before I add it in.
Not boiling it makes zero sense. Why not? If you had boiled the hell out of that and whisked like crazy it probably would have come together.
Not boiling it makes zero sense. Why not? If you had boiled the hell out of that and whisked like crazy it probably would have come together.
Posted on 3/15/20 at 12:24 am to Bigryno7
The temp advice is probably the best advice for this problem.
I had A very similar issue and fixed it with this tip.
I had A very similar issue and fixed it with this tip.
Posted on 3/15/20 at 9:17 pm to SammyTiger
I don’t follow a recipe. I don’t measure anything. I do it the way my momma taught me 40 yrs ago.
Make a roux.
When it’s the right color, add chopped trilogy and stir often until it’s all translucent and soft.
Then add a few cups of water. Bring it to a boil. Add water a few cups at a time until you reach the total volume you want. If you like stringy, cooked down chicken, put it in the roux with the vegetables. Otherwise, can add it later. Instead of stock, I add boullion cubes. I’ve had separation problems adding stock to roux like that. Of course, you can add andouille, tasso, smoked turkey neck, etc as you like, and season it to taste. For about a 10 qt gumbo I prolly start with about 4 cups flour, and enough oil to get the right consistency. Can always skim the oil off later. I’m not saying my gumbo is the best ever, but a lot of people tell me it’s damn good. I tend to agree with them.
Make a roux.
When it’s the right color, add chopped trilogy and stir often until it’s all translucent and soft.
Then add a few cups of water. Bring it to a boil. Add water a few cups at a time until you reach the total volume you want. If you like stringy, cooked down chicken, put it in the roux with the vegetables. Otherwise, can add it later. Instead of stock, I add boullion cubes. I’ve had separation problems adding stock to roux like that. Of course, you can add andouille, tasso, smoked turkey neck, etc as you like, and season it to taste. For about a 10 qt gumbo I prolly start with about 4 cups flour, and enough oil to get the right consistency. Can always skim the oil off later. I’m not saying my gumbo is the best ever, but a lot of people tell me it’s damn good. I tend to agree with them.
Posted on 3/15/20 at 9:35 pm to Nawlens Gator
quote:
So how much peanut butter did you add , and when?
Underrated post
Posted on 3/25/20 at 12:34 pm to GeauxTigers0107
quote:
Bingo. That dude's a clown.
AGREED.
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