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Gumbo: mixing roux and stock
Posted on 11/19/16 at 9:31 am
Posted on 11/19/16 at 9:31 am
I seem to get inconsistent results on consistency of gumbo when I mix the roux (that I make myself, not the jar roux) and the chicken stock. Any tips as far as heat of roux and stock or timing of mixing, etc? Thanks in advance
This post was edited on 11/19/16 at 9:36 am
3
Posted on 11/19/16 at 9:36 am to Doyle McPoyle
I always add hot roux to semi-boiling stock. One spoonful at a time and mix in well before adding another
Posted on 11/19/16 at 10:14 am to Doyle McPoyle
I make the roux. Cool it down by sautéing my veggies for about 10 minutes. Then add the stock which is room temperature. I've never had a problem making it like that.
Posted on 11/19/16 at 10:28 am to LSUZombie
I preheat the stock in a separate pot. Add the trinity to the hot almost finished roux, later add the hot stock to the roux / trinity. Never fails. Never used jar roux though. Now I always use pre-browned flour (which I keep in the freezer) which saves me lots of time.
This post was edited on 11/19/16 at 10:31 am
Posted on 11/19/16 at 11:34 am to Doyle McPoyle
I just about finished my pot for this morning.
Get the stock in my pot, turn it on low. Start the roux, get it nice and dark. Add my trinity when it's the color I like, sauté that for about ten minutes or til the onions are clear. Take that off the heat. By now the stock should be at a low boil. Add spoonfuls at a time to the stock,stirring it until each spoonful dissolves and the base is back to a boil. Keep adding spoonfuls that way until you get the color and consistency you want. I usually make too much roux and trinity, just in case.
Get the stock in my pot, turn it on low. Start the roux, get it nice and dark. Add my trinity when it's the color I like, sauté that for about ten minutes or til the onions are clear. Take that off the heat. By now the stock should be at a low boil. Add spoonfuls at a time to the stock,stirring it until each spoonful dissolves and the base is back to a boil. Keep adding spoonfuls that way until you get the color and consistency you want. I usually make too much roux and trinity, just in case.
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