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?
I think deep fry connotes using a lot of oil compared to what you're frying in the oil. So if clarity is your goal, this is not your best possible description.
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.
I'm kinda slow, are we totally joking or half and half or looking for help with a dark roux and when to add chix? Bear with me, like I said I'm kind slow. Or because I am slow, abuse the hell out me and I probably won't know it. /img/vbsmilies/smilies/crazy.gif
I assume now that we have that out of our system this is a legitimate question. If so can you please explain it a little more? I've never had a dark roux "break" on me when adding it to my liquid. The important thing to remember about a dark roux is that it is there much more for flavor than for thickening. By the time you cook your roux so darkly there is very little thickening power left in it. That is one of the reasons that Gumbo also contains okra or file powder-to help thicken it.
Guys, this is why seedy bars were invented. As a place for chefs to wind down after work instead of posting weird threads on cooking forums /img/vbsmilies/smilies/drinkbeer.gif
I assume now that we have that out of our system this is a legitimate question. If so can you please explain it a little more? I've never had a dark roux "break" on me when adding it to my liquid. The important thing to remember about a dark roux is that it is there much more for flavor than for thickening. By the time you cook your roux so darkly there is very little thickening power left in it. That is one of the reasons that Gumbo also contains okra or file powder-to help thicken it.
While cooking it developed that broken look, like a cream soup in a bain marie for too long. It seemed to come back together after stirring but it just had a weird feel to it. The best I can describe is it is like choux paste while adding eggs, but in liquid, just not as thick, but it moves around like a big glob.
Never experienced anything like that and I have done a lot dark roux gumbos. Hard to say what happened without actually knowing your whole process and ingredients.
Didi you have either okra or file in your gumbo?
Rough idea on what I do is to usually make my roux (1/1 ratio) to the color I want ( I do this on high heat which is counter to accepted practice, but it works and I don't have an hour to make a roux) add my holy trinity (mirepoix) to stop the cooking process and then continue to cook on high heat and occasionally stir and scrape the bottom (I want some sticking to occur before scraping) and after about 5 or so minutes add my liquid.
Sitting, having an early glass of wine, amusing myself... Keep it up, mate, the show is fine
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