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What do you think of this wording? (and help me with gumbo) - Page 2

post #31 of 34
Thread Starter 

What?  I add fat, I add flour, I stir it around until it feels right.  That's how I make roux.

post #32 of 34

I'm part of the Cajun & Creole Recipe Circle on Facebook. Very busy group, but roux is a common topic. Probably more than you ever want to know about the subject.

 

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 #33 of 34
The reason i ask is because I've seen roux seperate and it was because my ratio was off. It actually happened with a dark roux, maybe it has to do w/the longer cooking?
post #34 of 34

I never measure for my dark roux.  Occasionally, some of the fat will separate out, but if that happens I just skim off any excess.  I have also had dark rouxs get what looks like a broken, grainy texture, but it usually smooths out again and never have add a problem once added to my gumbo, other than having to skim off some fax.  I wouldn't worry about it too much as long as it isn't burnt.  Again, dark rouxs like that are more about flavoring than thickening although they will thicken it up slightly.

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