Gumbo accountability posting: less toast on the flour, rehydrate roux before combining with the stock, drain some fat after browning the chicken, only *finish* with the okra so it doesn’t completely break down. - ThreadSky

peark.es • 38 days ago

Gumbo accountability posting: less toast on the flour, rehydrate roux before combining with the stock, drain some fat after browning the chicken, only *finish* with the okra so it doesn’t completely break down.

Comments

peark.es•38 days ago

Plate pic.

juangrandeasu.bsky.social•38 days ago

Great color on that roux! I don’t have the patience to get it that dark.

peark.es•38 days ago

We need to do a gumbo jam session some time, it’s really not hard!

maaronweber.bsky.social•38 days ago

🔥🔥

roguemonk.bsky.social•38 days ago

Did you end up with “copper penny” roux?

peark.es•38 days ago

Much darker. See pics in thread.

therealhrdlicka.bsky.social•38 days ago

This is quite a bit darker than what I go for, but I also put whole eggs in mine.

drewburn.bsky.social•38 days ago

Eh, little worried. Toasted???

peark.es•38 days ago

See follow ups.

francisgasparini.bsky.social•38 days ago

What do you mean, 'rehydrate' the roux? I've made roux before and don't remember this step

peark.es•38 days ago

Add stock to the flour + oil mixture until it’s sort of a gravy before mixing with the larger volume of liquid in the main pot.

francisgasparini.bsky.social•38 days ago

Ah I see. I do that of course, I just didn't know there was a term. Thanks!

chrisscott.bsky.social•38 days ago

Appreciate the roux-trospective

coalesced.bsky.social•38 days ago

Where the bay leaves?

maaronweber.bsky.social•38 days ago

🤔 Is North Carolina considered “the south”??

peark.es•38 days ago

…yes?

maaronweber.bsky.social•38 days ago

Idk George! 🤷😄 is “mid Atlantic a thing? Is VA the south?

treazy79.bsky.social•38 days ago

I cook the okra first. "Slime" that comes along with it is my substitute for file powder

ac74394.bsky.social•38 days ago

Cheat code: Use the drained fat from your chicken (or sausage or bacon, etc) as the fat for your roux. Free flavor.

peark.es•38 days ago

Yeah huge. Definitely going to do that next time.

Comments

Posting Rules

Reply