Roux's up
Let this simmer down na..
Let this simmer down na..
I would say it takes around 10 mins for mine. I didn't always get them as dark. One it starts to really boil I turn the heat down to about 75% and pull the pan off the burner if I need to "catch up". I used to use a spoon. Way better with the wisk. If you try to leave it on the burner too long or too high you will either burn it, or chicken out and pull it prematurely. Worse case scenario, you burn it, and have to start over.Alynne said:I always over baby the roux. Takes hours and last time separated in the gumbo. Tasted good bit didn't look as pretty as yours. After horribly burning one I'm gun shy.
That looks like it will work to me.Alynne said:Oh, hell. I usually spend literally 3 hours on a roux. I must fix this. Initially tried to use chicken grease from browning the pieces, but the bits burned. Here's what I get. It's pretty but as I said seperates and takes hours. I use a 50/50 flour and oil. The white spot is just a light reflection.
image.jpeg
chop a bunch of celery and saute' that in the roux, when that is done add 3 chopped bell peppers and 3 large chopped onions. Now if you are not making seafood gumbo, add your meat and brown it. When that is browned add stock, add 2 bay leaves, 2 tbl. garlic powder, 1 tbl. cayenne (to start), 1 teaspoon of black pepper. 1 tsp thyme.rghm1u20 said:Can anybody, please, share the entire recipe? The fast version, please, as Ozzy wrote. If not, I will send to all of you my picture, salivating. Twice a day!
That is perfect. Mine always comes out cloudy.Ozzy2001 said:Its...so....good.....
Like Ozzy said 1:1. I cook over medium heat. If it gets clumpy add a "little" more oil until it's like melted ice cream. If you're not sure, go buy some ice cream and let it melt.Alynne said:Percentage of oil to flour? I am always too woosy. Cook long and slow and it eventually seperates.