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re: Why doesn't everyone make a gumbo roux hot and fast like Paul Prudhomme? *Pics on Page 2*
Posted on 12/9/22 at 8:09 am to RummelTiger
Posted on 12/9/22 at 8:09 am to RummelTiger
quote:
The process.
I mean, if you enjoy stirring a roux for 45 minutes, and that's what you consider "the process" then fine. But personally, i got shite to do. I make fast rouxs (i got the idea from Folse, not prudhomme). I really don't know any other way. I make a roux anywhere from 10-15 minutes. I use grapeseed oil because it has a high smoke point, and i can get it hotter without scorching or burning the oil. Throw in the flour, stir with a whisk. Done.
Now i will say, making an oven roux is pretty nice, because it's near impossible to burn. I only do this, if i got all day and have nothing to do but cook.
This post was edited on 12/9/22 at 8:12 am
1
Posted on 12/9/22 at 8:10 am to KosmoCramer
quote:
Why do people use a metal whisk on a cast iron pan?
Why shouldn't i use it?
Posted on 12/9/22 at 8:47 am to BugAC
You can also brown your flour in the oven, then make the roux. Very fast method and you can brown a crap ton of flour at a time and save it in a sealed container for weeks. The microwave method is faster, the oven roux takes about 2 hours for the flour to brown. But you only have to stir it every 20-30 mins briefly so its not like its time intensive.
Its already browned, so you basically just add the oil/ fat and are ready to go.
Its already browned, so you basically just add the oil/ fat and are ready to go.
Posted on 12/9/22 at 9:14 am to KosmoCramer
I make my roux out of tomato sauce and cornmeal
Posted on 12/9/22 at 9:15 am to KosmoCramer
I use that recipe but I don't fry the chicken. I smoke it for a bit. I start at the mixing of the roux and diced vegetables. I use a tablespoon of the seasoning mix on the next page, the guinea hen gumbo. I often use more stock than 9 cups and cook it a bit longer. I use a pound of andouille rather than his half pound.
This post was edited on 12/9/22 at 9:16 am
Posted on 12/9/22 at 9:28 am to KosmoCramer
Couldn't imagine wasting time on a homemade roux. Kary's and Savoie's are just fine
My aunt has won the acadia parish gumbo cookoff the last 2 years in a row and she uses Savoie's
My aunt has won the acadia parish gumbo cookoff the last 2 years in a row and she uses Savoie's
Posted on 12/9/22 at 9:44 am to BugAC
quote:
I mean, if you enjoy stirring a roux for 45 minutes, and that's what you consider "the process" then fine
I've made an oven roux and I've used Kari's, but to me, there's something very enjoyable and satisfying about stirring a roux until it's just right. I don't make gumbo when I'm in a hurry. It's a special occasion meal/dish that I make 2-3 times a year, so I don't mind the time. I definitely don't consider any other process cheating or short cutting
Posted on 12/9/22 at 6:15 pm to LSUGUMBO
So I don't think I burned the roux, but I used poultry magic as part of the coating for the chicken and I think some burned flecks from that overcooked during the roux process and are now in the gumbo (final simmer now).
How messed up is it?
How messed up is it?
This post was edited on 12/9/22 at 6:18 pm
Posted on 12/9/22 at 6:44 pm to KosmoCramer
Does it taste burnt?
Posted on 12/9/22 at 6:48 pm to Tigerpaw123
I burnt my tongue tasting it so I can't really tell, but I don't think it is. Not sure if that's possible.
I also attempted to add a dash of salt (didn't previously add any) just now and didn't realize the side of my cooking shaker was open, so I added an undetermined amount (perhaps a few teaspoons). Luckily I didn't salt the stock beforehand either to get it to taste at the end.
And I burnt the tips of my right pinky and a tiny bit of my ring finger on scorching hot roux/trinity mixture. Its been fun.
I also attempted to add a dash of salt (didn't previously add any) just now and didn't realize the side of my cooking shaker was open, so I added an undetermined amount (perhaps a few teaspoons). Luckily I didn't salt the stock beforehand either to get it to taste at the end.
And I burnt the tips of my right pinky and a tiny bit of my ring finger on scorching hot roux/trinity mixture. Its been fun.
This post was edited on 12/9/22 at 6:49 pm
Posted on 12/9/22 at 6:51 pm to KosmoCramer
quote:
hot roux/trinity mixture.
Stuff is like napalm
Sometimes a paper towel gentle placed on the top of the gumbo will pick up little flecks, along with excess oil on the top
Posted on 12/9/22 at 7:13 pm to GynoSandberg
I don't think it tastes burned and the salt might be a slight bit over but nothing absurd. My wife loves it so I guess that's all that matters
How does it look?
Roux right before adding trinity
Andouille I used
Chicken lightly fried before Roux. Deboned a whole chicken, and whole bone in chicken breast. Used the bones, wings, and parts to make the stock the day before
Picture I took after burning my hand with molten roux/trinity
How does it look?
Roux right before adding trinity
Andouille I used
Chicken lightly fried before Roux. Deboned a whole chicken, and whole bone in chicken breast. Used the bones, wings, and parts to make the stock the day before
Picture I took after burning my hand with molten roux/trinity
This post was edited on 12/9/22 at 7:30 pm
Posted on 12/9/22 at 7:35 pm to KosmoCramer
That's some rigorous stirring there looks fine
looks finePosted on 12/9/22 at 7:36 pm to HeadyMurphey
I was attempting not to burn it, and burned myself (and maybe the roux to boot)
Posted on 12/9/22 at 8:27 pm to KosmoCramer
If it don’t taste burnt it is good
If you enjoyed it it was a success
If you enjoyed it it was a success
Posted on 12/9/22 at 8:27 pm to KosmoCramer
Looks great for a first effort or a seasoned effort! Congratulations!
Once you make it, you can adjust seasonings to your taste the next time. Make notes.
Once you make it, you can adjust seasonings to your taste the next time. Make notes.
Posted on 12/9/22 at 8:32 pm to Gris Gris
Thank you!!
I won't use the Poulty Magic next time to mitigate the previous mentioned black flecks. I didn't use green onions and will next time more color in presentstion. The taste is very good overall. Should be better tomorrow, having friends over for dinner.
Do people use any fresh herbs when it's simmering?
I won't use the Poulty Magic next time to mitigate the previous mentioned black flecks. I didn't use green onions and will next time more color in presentstion. The taste is very good overall. Should be better tomorrow, having friends over for dinner.
Do people use any fresh herbs when it's simmering?
Posted on 12/9/22 at 8:41 pm to KosmoCramer
Not that it helps OP now but I don’t make my rice until I taste the saltiness of my finished product. It is one last step to allow you to control the saltiness of the dish. If my broth is a little salty, I cook my rice with no salt. If my broth is a little less salty than desired, I can add more.
Rice with zero salt can outright save a salty broth.
Rice with zero salt can outright save a salty broth.
Posted on 12/9/22 at 8:49 pm to KosmoCramer
Herbs are another matter of taste. I don’t use anything other than parsley in chicken and sausage. I don’t care for bay leaves in it. I use some green onions in the gumbo, but prefer to top bowls with them and a little fresh parsley. I’m a little low on cayenne because pepper is easily added by folks and when I make it, I have different palates eating it.
I’m making a lot of gumbo this weekend and base it on PP’s fried chicken gumbo recipe, but the recipe I use doesn’t have some of the seasonings in yours. I suspect that’s a newer version.
The main thing is how YOU like it. Now, that you’ve made it and will be able to taste it the next day (very important), you can tweak as you make it again and again.
I applaud you! Your guests are in for a treat!
I’m making a lot of gumbo this weekend and base it on PP’s fried chicken gumbo recipe, but the recipe I use doesn’t have some of the seasonings in yours. I suspect that’s a newer version.
The main thing is how YOU like it. Now, that you’ve made it and will be able to taste it the next day (very important), you can tweak as you make it again and again.
I applaud you! Your guests are in for a treat!
This post was edited on 12/9/22 at 8:51 pm
Posted on 12/10/22 at 4:09 am to KosmoCramer
We add basil to ours.
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