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Cooking Discussion Forum › General › Cooking Discussion (Moderators: Cooking Discussion, frank) ‹ Previous topic | Next topic › Pages: 1 Separated gumbo - please help! (Read 660 times) NOLAsylvie Cooking Discussion New Member I Love Cooking Discussion Posts: 1 Separated gumbo - please help! Apr 6th, 2009, 2:53pm   I made gumbo last night for the 3rd time and something went drastically wrong.  I slaved over the roux for a couple of hours - until it was a nice chestnutty brown.  Then, I followed the recipe exactly except that I used chicken stock where it called for water.  My gumbo looks terrible - it has slimy ribbons of roux in with the clearer broth.  Has this ever happened to anyone?  Any ideas of what happened or how to fix it?   Any help would be appreciated! Back to top       IP Logged simrnz Cooking Discussion Member I Love Cooking Discussion Posts: 2 Re: Separated gumbo - please help! Reply #1 - Apr 20th, 2009, 10:06am   mmm .. i think you burned your roux. you know if you darker your roux it reduces its thickening ability. And as far as i can guess you've burned your roux so it went all liquid and it lost its power to unify your gumbo. Back to top     Desserts Cooking   IP Logged frank Global Moderator I Love Cooking Discussion Posts: 88 Re: Separated gumbo - please help! Reply #2 - Aug 10th, 2009, 3:08pm   "I slaved over the roux for a couple of hours"   What?   How do you make roux?  Takes me a few minutes. Back to top       IP Logged cripplecreekbbq Cooking Discussion Full Member I Love Cooking Discussion Posts: 7 Re: Separated gumbo - please help! Reply #3 - Dec 3rd, 2009, 1:23am   When cooking a good gumbo it takes a bit to get a good roux. simrnz is right, the darker the roux the more you need. When I make my roux for gumbo, I get it started in a pan and then transfer it to a sheet pan and in a 350* oven. I come by and stir it every half hour or so. this give you better browning and it is a more gentle and complete cooking method. No hot spots.     It also sounds like you have "lumps" make sure that your roux is cold or your stock is cold when you mix the two, because it will get lumpy otherwise. When I make gumbo I make my roux and then sweat my aromatics add the meat, then the roux and then the stock, that way you can make sure it is as thick as you want it. You may not need all the stock the recipe calls for.     I hope this helped. If not let me know Back to top     A professional Chef that LOVES food!   IP Logged Pages: 1 Cooking Discussion Forum › General › Cooking Discussion (Moderators: Cooking Discussion, frank) ‹ Previous topic | Next topic › Forum Jump: ----------------------------- General -----------------------------=> Cooking Discussion   - Asian Cooking Forum   - Baking Cakes and Breads   - BarBQ, Outdoor Grilling   - Beef Recipes Forum   - Canning and Preserving   - Chicken Recipes   - Cook Books and magazines   - Cookware and Cooking appliances   - Desserts, Cookies.   - Fish and other Seafoods   - Italian Cooking   - Nutrition and Special Diets.   - Party Planning   - Pasta Dishes   - Pies and Pastries Forum   - Pork Recipes   - Rice Dish Recipes   - Salads and Salad Dressings   - Sandwiches Forum   - Soups and Stew   - Vegetables   - Wine, Table Wines, Cooking with wine   - Cooking Discussion Information