OK someone needs to teach me how to work with dark roux because it looks like there is definitely a ratio of liquid to roux where too much will result in the roux breaking. This is definitely out of my league.
Just making some gumbo that's all. :)
So I have a question. When a cajun restaurant makes chicken gumbo do they cook the chicken in the pot or do they cook the chicken separately and then add the chicken to order? Or do they just make the gumbo "base" and then cook the chicken in the base as orders come in?
See the key in communication is not in the words. People want to feel, get the overall picture, understand there is a difference, subtle, a lot, etc. They don't need to know very specific stuff, just stuff that puts them at ease. When you can do that the whole world opens up.