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Posted on 1/2/16 at 11:43 am to Gris Gris
quote:
Simply add the roux by spoonfuls to the stock rather than the stock by spoonfuls to the roux.
finally got around to making gumbo again today. using this method. Made the roux in the cast iron skillet and had the stock heating in the stock pot while making roux. Added the roux a spoonful at a time. Looks good so far. Still in the pre-chicken simmer phase. Interested to see how the final product turns out.
I have a file' question. This gumbo has about 10 cups of stock. If i were to add file' when would i add it and how much should i use?
Posted on 1/2/16 at 12:03 pm to TH03
quote:
make my roux in a skillet while the trinity is cooking
You cook your trinity separately rather than in the roux?
Posted on 1/2/16 at 12:38 pm to Honky Lips
Stock goes in the big soup pot to boil. While that's happening, roux goes into the skillet to cook. Vegetables go in the roux to wilt. Roux/veggies go in the stock pot one spoon at a time until there's the right amount in the stock.
I tend to shoot for a full pot of gumbo, so if I make the roux in the stock pot and then add the stock to it, I run the risk of having too much roux and not enough stock when the pot is full. If I add the roux to the stock a spoonfull at a time, I can control it way better.
I'm also with Gris on the no-browning route. The only thing I do with the meat is to debone and skin the chicken and cut it and the sausage into bite-sized raw chunks. The chicken skins and bones get put in a cheesecloth bouquet so I can fish them out later, then everything goes for a swim.
I tend to shoot for a full pot of gumbo, so if I make the roux in the stock pot and then add the stock to it, I run the risk of having too much roux and not enough stock when the pot is full. If I add the roux to the stock a spoonfull at a time, I can control it way better.
I'm also with Gris on the no-browning route. The only thing I do with the meat is to debone and skin the chicken and cut it and the sausage into bite-sized raw chunks. The chicken skins and bones get put in a cheesecloth bouquet so I can fish them out later, then everything goes for a swim.
This post was edited on 1/2/16 at 12:47 pm
Posted on 1/2/16 at 1:46 pm to MorbidTheClown
quote:
I have a file' question. This gumbo has about 10 cups of stock. If i were to add file' when would i add it and how much should i use?
I don't cook file' in the gumbo. I have it out for folks to add to their bowls as they wish.
It's a thickener, so if you want to add it, add and stir until you reach the thickness and flavor you desire, I would guess, but I've never done it myself.
Posted on 1/2/16 at 2:03 pm to Gris Gris
File' isn't meant for a roux gumbo. It's for file' gumbo.
Posted on 1/2/16 at 2:34 pm to LSUballs
I don't see how you'd only truly use one pot.
I make the roux in one while i bring my stock to a boil in another. When the roux is done I spoon it in one at a time to let it mix. If you did your roux and then added to the room temp stock to the same pan...I just don't see how that would come out.
I make the roux in one while i bring my stock to a boil in another. When the roux is done I spoon it in one at a time to let it mix. If you did your roux and then added to the room temp stock to the same pan...I just don't see how that would come out.
Posted on 1/2/16 at 2:35 pm to TigerstuckinMS
quote:
Stock goes in the big soup pot to boil. While that's happening, roux goes into the skillet to cook. Vegetables go in the roux to wilt. Roux/veggies go in the stock pot one spoon at a time until there's the right amount in the stock.
Exactly.
Posted on 1/2/16 at 2:48 pm to Honky Lips
quote:
File' isn't meant for a roux gumbo. It's for file' gumbo.
I agree with you as far as cooking it in a roux gumbo, but I like the flavor in some gumbos added to my bowl.
Posted on 1/2/16 at 4:34 pm to Gris Gris
thanks for the info. I'm obviously still a novice at this gumbo thing. so, i didn't realize file' didn't go in a roux gumbo.
I did add a pinch at the end. Not sure if it was enough to make a difference. But, this turned out to be the best gumbo i have cooked so far. I like this method of adding the roux to the stock instead of the other way around.
i may go for a little more spicier gumbo next time. My problem is the rest of the people living in this house are not fans of spicy foods.
I did add a pinch at the end. Not sure if it was enough to make a difference. But, this turned out to be the best gumbo i have cooked so far. I like this method of adding the roux to the stock instead of the other way around.
i may go for a little more spicier gumbo next time. My problem is the rest of the people living in this house are not fans of spicy foods.
Posted on 1/2/16 at 4:49 pm to MorbidTheClown
Good for you improving in your gumbo making! It's easy once you get to the method you like best.
I'm making mild smoked chicken gumbo right now for some Northerners. The locals will add hot sauce or whatever to spice their bowls as desired.
I'm making mild smoked chicken gumbo right now for some Northerners. The locals will add hot sauce or whatever to spice their bowls as desired.
Posted on 1/2/16 at 11:08 pm to Honky Lips
I just had to respond to let you know that your screen name is awesome. Frikin honky lips!!!
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