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What do you think of this wording? (and help me with gumbo)

post #1 of 34
Thread Starter 

I'm going to start a recipe with:

 

1)  Deep fry the flour in oil until dark brown.  :D

 

Because that's what it is right?

 

Edit: I have another question about gumbo.

post #2 of 34
I am very anxious to see step two!
post #3 of 34
Thread Starter 

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?

post #4 of 34

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. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 34
Thread Starter 

Well I was kinda making a joke.

post #6 of 34
I was kinda playing along
post #7 of 34

I kinda figured, but thought I'd err on the side of serious. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 34

You can shortcut the roux process by spreading the dry flour out on a baking sheet and toasting it in a convection oven.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #9 of 34

Won't it blow away?

 

Mike:p

travelling gourmand
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travelling gourmand
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post #10 of 34

I prefer to slow roast my flour over an open fire made with a mix of apple and alder wood to give my roux a more complex flavor.

post #11 of 34

Love it!

 

Mike :lol:

travelling gourmand
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travelling gourmand
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post #12 of 34
Thread Starter 

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.

post #13 of 34

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. :crazy:

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #14 of 34
I just checked my Esscofier and found no reference to this, so it is not real.
post #15 of 34
Quote:
 there is definitely a ratio of liquid to roux where too much will result in the roux breaking.

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.

post #16 of 34

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 :beer:

post #17 of 34
Alright, who is down for a live Skype seedy bar convivium?
post #18 of 34

Does anyone else start roux stove top and finish it in the oven? Sorry, was that too serious?:look:

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #19 of 34
Originally Posted by AllanMcPherson View Post

Alright, who is down for a live Skype seedy bar convivium?

 

Given the time difference to Germany, I am probably still stone cold sober when you guys start up-.... ;)

post #20 of 34
Quote:
Originally Posted by panini View Post
 

Does anyone else start roux stove top and finish it in the oven? Sorry, was that too serious?:look:


No, but I am not saying which question I am addressing with my answer..

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #21 of 34
Thread Starter 
Quote:
Originally Posted by Pete View Post
 

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.

post #22 of 34
Thread Starter 

So basically all you guys are doing is the equivalent of standing around and laughing at me?  ;)  Hehe.

post #23 of 34

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.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #24 of 34
Quote:
Originally Posted by kuan View Post
 

So basically all you guys are doing is the equivalent of standing around and laughing at me?  ;)  Hehe.


Naw, we are sitting :)

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #25 of 34

This has been hilarious to watch unfold.

post #26 of 34
Quote:
Originally Posted by cheflayne View Post
 


Naw, we are sitting :)

 

Sitting, having an early glass of wine, amusing myself... Keep it up, mate, the show is fine :)

post #27 of 34
@kuan, it wasn't even a silly question really...but this is just a fun thread...
post #28 of 34
Quote:
Originally Posted by kuan View Post
 

 

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.


@kuan, I was going through some Cajun books. What type of flour and fat did you use? Also, are you sure it moved like a big glob or a big blob?

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #29 of 34
I'm curious if you did your roux by wieght or volume & if you used a different ratio than you normally would?
post #30 of 34
Use the weight cup not the volume cup, avoid the problem. Especially if it is humid outside.

Glad I could help.
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