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

Discussion in 'Food & Cooking' started by kuan, Oct 30, 2014.

  1. kuan

    kuan Moderator Staff Member

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    I'm going to start a recipe with:

    1)  Deep fry the flour in oil until dark brown.  :D

    Because that's what it is right?

    Edit: I have another question about gumbo.
     
    Last edited: Oct 30, 2014
  2. allanmcpherson

    allanmcpherson

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    I am very anxious to see step two!
     
  3. kuan

    kuan Moderator Staff Member

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    Just making some gumbo that's all.  :)

    So I have a question.  When a cajun restaurant makes chicken gumbo do they cook the chicken in the pot or do they cook the chicken separately and then add the chicken to order?  Or do they just make the gumbo "base" and then cook the chicken in the base as orders come in?
     
    Last edited: Oct 30, 2014
  4. phatch

    phatch Moderator Staff Member

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    I think deep fry connotes using a lot of oil compared to what you're frying in the oil. So if clarity is your goal, this is not your best possible description. 
     
  5. kuan

    kuan Moderator Staff Member

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    Well I was kinda making a joke.
     
  6. allanmcpherson

    allanmcpherson

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    I was kinda playing along
     
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  7. phatch

    phatch Moderator Staff Member

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    I kinda figured, but thought I'd err on the side of serious. 
     
    Last edited: Oct 30, 2014
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  8. teamfat

    teamfat

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    You can shortcut the roux process by spreading the dry flour out on a baking sheet and toasting it in a convection oven.

    mjb.
     
  9. mikelm

    mikelm

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    Won't it blow away?

    Mike/img/vbsmilies/smilies/tongue.gif
     
  10. pete

    pete Moderator Staff Member

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    I prefer to slow roast my flour over an open fire made with a mix of apple and alder wood to give my roux a more complex flavor.
     
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  11. mikelm

    mikelm

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    Love it!

    Mike /img/vbsmilies/smilies/lol.gif
     
  12. kuan

    kuan Moderator Staff Member

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    OK someone needs to teach me how to work with dark roux because it looks like there is definitely a ratio of liquid to roux where too much will result in the roux breaking.  This is definitely out of my league.
     
  13. cheflayne

    cheflayne

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    I'm kinda slow, are we totally joking or half and half or looking for help with a dark roux and when to add chix? Bear with me, like I said I'm kind slow. Or because I am slow, abuse the hell out me and I probably won't know it. /img/vbsmilies/smilies/crazy.gif
     
  14. allanmcpherson

    allanmcpherson

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    I just checked my Esscofier and found no reference to this, so it is not real.
     
  15. pete

    pete Moderator Staff Member

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    I assume now that we have that out of our system this is a legitimate question.  If so can you please explain it a little more?  I've never had a dark roux "break" on me when adding it to my liquid.  The important thing to remember about a dark roux is that it is there much more for flavor than for thickening.  By the time you cook your roux so darkly there is very little thickening power left in it.  That is one of the reasons that Gumbo also contains okra or file powder-to help thicken it.
     
  16. genemachine

    genemachine

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    Guys, this is why seedy bars were invented. As a place for chefs to wind down after work instead of posting weird threads on cooking forums /img/vbsmilies/smilies/drinkbeer.gif
     
  17. allanmcpherson

    allanmcpherson

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    Alright, who is down for a live Skype seedy bar convivium?
     
  18. panini

    panini

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    Does anyone else start roux stove top and finish it in the oven? Sorry, was that too serious?/img/vbsmilies/smilies/lookaround.gif
     
  19. genemachine

    genemachine

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    Given the time difference to Germany, I am probably still stone cold sober when you guys start up-.... ;)
     
  20. cheflayne

    cheflayne

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    No, but I am not saying which question I am addressing with my answer..
     
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