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I don’t know what I’m doing.
#7732141
01/29/20 05:38 PM
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Joined: Dec 2008
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Making my first roux. Is this a rich mahogany color? I expected thicker roux, this is 3/4 cup bacon fat and 1cup flour. I’m trying to learn Cajun Cookery. This will hopefully turn in to a good gumbo.
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732143
01/29/20 05:41 PM
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Joined: Feb 2009
Posts: 21,923
Mike W
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Looks more caramel to me..
This cannot be fixed at the voting booth.. Wake Up You Morons!
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732152
01/29/20 05:44 PM
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...and can I sub Old Bay for Tony Chachere’s?
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732157
01/29/20 05:48 PM
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Joined: Apr 2009
Posts: 6,109
pdr55
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...and can I sub Old Bay for Tony Chachere’s? It’s gumbo, you can put anything your heart desires in it.
If you`re running down my country, man, You`re walking on the fighting side of me. (Merle)
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732159
01/29/20 05:52 PM
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Joined: Nov 2009
Posts: 4,603
chalet
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Thats what I'd call milk chocolate, keep going. Also, I think a spatula works better than a whisk while its browning. He's right, its gumbo - put whatever you want in it.
Shoot. Eat. Repeat.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732164
01/29/20 05:56 PM
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Joined: Sep 2009
Posts: 4,577
Gumbeaux
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Except tomatoes.....no tomatoes.
And yes, keep going. Needs to be darker.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732166
01/29/20 05:58 PM
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Joined: Dec 2012
Posts: 4,800
TexasKC
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Keep going. Leave the okra out and call me when it's done.
In the end, it's not the years in your life that count, it's the life in your years.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732167
01/29/20 05:59 PM
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Joined: Apr 2009
Posts: 6,109
pdr55
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A dark roux is accomplished with very hot grease, it’s almost dangerous to make. Plus there’s a lot of smoke. Yours should be fine.
If you`re running down my country, man, You`re walking on the fighting side of me. (Merle)
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732173
01/29/20 06:07 PM
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Joined: May 2013
Posts: 4,091
CharlieCTx
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Life is too short to spend any time making roux. It's flour and grease, no seasoning. On day 97, the good Lord provided us with roux in a jar you can buy at the grocery store. It's always perfect, never burnt, never too light. Burn your roux and your gumbo is toast no matter what you add. Make it too light and it's visually unappealing.
No tomatoes, no corn, no okra no noodles as others have said. Good gumbo is not intended to be a clearinghouse for your refrigerator extras.
Only Tony's, not Old Bay, that's gumbo sacrilege.
Charlie Certified YUMBO maker
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732175
01/29/20 06:09 PM
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It sat in the dutch oven on a cold burner and darkened right up. Now the trinity, garlic and andouille sausage is mixed in and warming up slowly. So far so good.
And it will have okra simmered in bacon fat added later.
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732177
01/29/20 06:10 PM
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Joined: Jul 2008
Posts: 21,617
pegasaurus
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Funny thing about getting older: Your eyesight starts getting weaker but your ability to see through people's BS gets much better.
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Re: I don’t know what I’m doing.
[Re: pdr55]
#7732179
01/29/20 06:10 PM
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Joined: May 2013
Posts: 4,091
CharlieCTx
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A dark roux is accomplished with very hot grease, it’s almost dangerous to make. Plus there’s a lot of smoke. Yours should be fine. Dark roux is just cooked longer, it's not about hot grease. Hot grease is how you make a mess, burn yourself and likely burn the roux. Charlie
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732181
01/29/20 06:13 PM
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Joined: Oct 2004
Posts: 39,542
redchevy
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I don't think I have ever had gumbo without okra.
Some of the comments above I wonder about.
It's hell eatin em live
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732184
01/29/20 06:15 PM
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Joined: Jan 2010
Posts: 23,830
beaversnipe
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Re: I don’t know what I’m doing.
[Re: beaversnipe]
#7732186
01/29/20 06:16 PM
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Joined: Jul 2008
Posts: 21,617
pegasaurus
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X5000
Funny thing about getting older: Your eyesight starts getting weaker but your ability to see through people's BS gets much better.
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Re: I don’t know what I’m doing.
[Re: CharlieCTx]
#7732201
01/29/20 06:24 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Life is too short to spend any time making roux. It's flour and grease, no seasoning. On day 97, the good Lord provided us with roux in a jar you can buy at the grocery store. It's always perfect, never burnt, never too light. Burn your roux and your gumbo is toast no matter what you add. Make it too light and it's visually unappealing.
No tomatoes, no corn, no okra no noodles as others have said. Good gumbo is not intended to be a clearinghouse for your refrigerator extras.
Only Tony's, not Old Bay, that's gumbo sacrilege.
Charlie Certified YUMBO maker
Nailed it. https://grocery.walmart.com/ip/Kary...GwExEAQYASABEgJI6PD_BwE&gclsrc=aw.ds
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: I don’t know what I’m doing.
[Re: redchevy]
#7732213
01/29/20 06:31 PM
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Joined: Apr 2009
Posts: 6,109
pdr55
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I don't think I have ever had gumbo without okra.
Some of the comments above I wonder about. I’m with redchebby!
If you`re running down my country, man, You`re walking on the fighting side of me. (Merle)
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732226
01/29/20 06:47 PM
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Joined: Jan 2016
Posts: 7,759
snake oil
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"You may all go to hell and I will go to Texas".
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732228
01/29/20 06:47 PM
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Joined: Dec 2008
Posts: 22,630
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I always figured the ‘gum’ in gumbo was from the slimy okra. I love okra. The base is about ready I think. Next I’ll add the beef broth and simmer a bit, then start adding in seasonings and herbs. Then after another simmer, the crab meat and the shrimp.
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: pdr55]
#7732229
01/29/20 06:48 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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I don't think I have ever had gumbo without okra.
Some of the comments above I wonder about. I’m with redchebby! I've had it both ways. Prefer without.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: I don’t know what I’m doing.
[Re: snake oil]
#7732232
01/29/20 06:49 PM
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Joined: Dec 2008
Posts: 22,630
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I’m following a recipe. I also questioned that much bacon fat but in the end it looked ok.
Cast I have a short attention spa
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732243
01/29/20 06:57 PM
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Joined: Nov 2009
Posts: 4,603
chalet
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Roux is usually equal parts flour and grease, I'd think it would brown faster with more flour and less grease but who knows. I have never used store bought roux, that might change when I hit AARP age like some folks on here so I will reserve judgment for now............
Shoot. Eat. Repeat.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732245
01/29/20 07:01 PM
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Joined: Jul 2008
Posts: 33,349
bigbob_ftw
Big Sprocket Bob
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That roux has a long way to go.
Ultra MAGA '24.
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Re: I don’t know what I’m doing.
[Re: bigbob_ftw]
#7732250
01/29/20 07:05 PM
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Joined: Jul 2009
Posts: 9,763
Tin Head
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That roux has a long way to go.
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Re: I don’t know what I’m doing.
[Re: Cast]
#7732253
01/29/20 07:07 PM
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Joined: Nov 2011
Posts: 9,926
unclebubba
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Roux was not dark enough IMO. And, I am a little confused. Did you put the veggies in with the roux before cooking down? Am I backwards? I make a nice dark roux, and set aside. In pot cook down Green peppers, onion, and celery, add stock, meat, seasonings and simmer for a long while. Then add roux and simmmer for a long while. Then add okra last as simmer for a short while. (this is also when adding shrimp if making seafood gumbo).
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