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Started By
Message
What should a dark chocolate roux taste like?
Posted on 11/22/14 at 5:30 pm
Posted on 11/22/14 at 5:30 pm
Made a roux earlier but saw about 5 black specks so I set it aside and started over.
It has a hint of burnt taste almost like the most done part of a baguette with a bitter black coffee finish
I guess this was my first time burning a roux.
Thoughts?
It has a hint of burnt taste almost like the most done part of a baguette with a bitter black coffee finish
I guess this was my first time burning a roux.
Thoughts?
4
Posted on 11/22/14 at 5:40 pm to John McClane
Questionable.
Posted on 11/22/14 at 5:59 pm to John McClane
It's cooked flour, it's not gonna taste good, it just shouldn't taste scorched.
Posted on 11/22/14 at 6:01 pm to DanglingFury
The specks just messed with my head.
Posted on 11/22/14 at 6:04 pm to John McClane
I tried a dark roux the other day...it was a lighter shade of milk chocolate...I didn't find the gumbo near as good...
I normally do my roux somewhere near a darker peanut butter color
I normally do my roux somewhere near a darker peanut butter color
Posted on 11/23/14 at 5:03 am to John McClane
Darker than this?
Posted on 11/23/14 at 8:30 am to yellowfin
Thats what I'm talking bout fin....
Thats what mine looked like last night... makes a great gumbo.
To the OP, to get it to be that dark and not be burnt takes time, practice and patience. Personally, I have been cooking since I was 13.... one of the first things my great grand ma let me do. Stir a roux. She watched me like a hawk!
Generally takes me 2.5-3 beers...
Thats what mine looked like last night... makes a great gumbo.
To the OP, to get it to be that dark and not be burnt takes time, practice and patience. Personally, I have been cooking since I was 13.... one of the first things my great grand ma let me do. Stir a roux. She watched me like a hawk!
Generally takes me 2.5-3 beers...
Posted on 11/23/14 at 9:14 am to gaetti15
quote:
I tried a dark roux the other day...it was a lighter shade of milk chocolate.
Dark roux makes a great seafood gumbo, not chicken and sausage.
Posted on 11/23/14 at 9:36 am to TigerGman
quote:
Dark roux makes a great ANY KIND OF gumbo.
FIFY
Posted on 11/23/14 at 9:50 am to TigerGman
quote:
Dark roux makes a great seafood gumbo, not chicken and sausage.
You may have that a tad backwards....
And i'd unfortunately have to disagree with your statement...
Posted on 11/23/14 at 12:35 pm to John McClane
quote:
saw about 5 black specks
quote:
has a hint of burnt taste
quote:
started over
Good call. Should never taste scorched like previously said.
Posted on 11/23/14 at 1:04 pm to TigerGman
quote:
Dark roux makes a great seafood gumbo, not chicken and sausage.
I actually agree with you...I don't understand the love for the dark roux in chicken and sausage gumbo...
I learned how to cook chicken and sausage gumbo in Kaplan, and the Pooh-Doohs down there told me to get the roux as dark as peanut butter
Posted on 11/23/14 at 1:44 pm to John McClane
quote:
The specks just messed with my head.
Take the specks out. Problem solved.
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