Today I was in charge of making the huge pot of gumbo- the Christmas Eve traditional gumbo at the in-laws- no pressure here....
As I was stirring at my first attempt at a roux, it became apparent after about 45 minutes that it wasn't browning. I finally just threw it out and tried again- this time burning it!
Finally I called in my mother-in-law (who happens to make the world's best gumbo) and asked her what was wrong. She said that I was trying to make too much- that I needed to just cook up a small roux, put it off to the side in a separate dish, and then cook up some more. I tried doing this, making 4 or 5 separate small batches of roux and combining them together- and everything turned out really great!
But the thing is, I *know* that I should have been able to cook up one big roux rather than so many small batches- where did I go wrong?
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