confused - Page 4

Freebird · 04-02-2003, 07:50 AM

SHUT YOUR PIE-HOLE DARB!!!

I'm talkin' about LANs. How'd you think we got to talking about gumbo in the first place.

....but since we're on the topic....

Flour and oil is actually used by a lot of chefs to thicken broths and the like. If you dump flour in by itself, it clumps up and sticks together and then you get lumpy crap rather than a nice thick and hearty base.

BTW: how come the gumbo recipe doesn't say how much of either flour and oil. Are we just supposed to eyeball it?

Malthus · 04-02-2003, 08:14 AM

Yep...you can't really tell how much to use because every time you make it it's gonna be different. It will also depend on how thick you like your gumbo (or soup or stew or gravy).

Thanks for the recipe!

/me is a big cook and always on the lookout for new stuff to try

Ashaman · 04-02-2003, 03:05 PM

Roux is the base for almost every soup/stew/gumbo from the south.

You can basically add any kind of starch to something to thicken it. Mashed potato in clam chowder, cornstarch to turkey gravy, flour to chicken soup.

It's only a roux when you mix the starch with an oil. Olive oil and flour is my favorite to make.

I was wondering, Darb, in your gumbo could you use white meat chicken. Say smoked chicken mixed with baked chicken (each seasoned differently)?

Ooh! have you tried adding celery and/or carrots to that?

DaRB · 04-02-2003, 07:05 PM

^^^^

yes to all of that.

and roux is traditionally equal parts fat and flour, whatever u use for fat in your area,

me, i use a pound of butter, to a pound of flour (3.5 cups) and the longer you cook it after the butter melts and u mix in the flour, determines, taste, and color added to whatever you put your roux in, so, you can have blonde, brown, and black roux, perspectively, although black really isnt' burned, its more of a deep brown.

Spinning Hat · 04-02-2003, 08:43 PM

It makes me not want to eat it, really.

DaRB · 04-03-2003, 07:02 AM

ther is some kind of thickener in almost everything u EVER eat when u go out, salad dressings, soups, sauces, etc. i really dont see why it bothers u that much, i mean, u get like half a pound of roux, ( just over a cup or so MAYBE ) for 5 gallons of stuff....

thats really not that much.

04-02-2003, 07:50 AM	#46
Freebird Registered User PlanetSide Characters Join Date: Dec 2002 Location: Minnesooooota Age: 53 Posts: 594	SHUT YOUR PIE-HOLE DARB!!! I'm talkin' about LANs. How'd you think we got to talking about gumbo in the first place. ....but since we're on the topic.... Flour and oil is actually used by a lot of chefs to thicken broths and the like. If you dump flour in by itself, it clumps up and sticks together and then you get lumpy crap rather than a nice thick and hearty base. BTW: how come the gumbo recipe doesn't say how much of either flour and oil. Are we just supposed to eyeball it? __________________ If God had intended us to drink beer, He would have given us stomachs.

04-02-2003, 07:05 PM	#49
DaRB Registered User Join Date: Jan 2003 Location: Denver, CO Age: 46 Posts: 531	^^^^ yes to all of that. and roux is traditionally equal parts fat and flour, whatever u use for fat in your area, me, i use a pound of butter, to a pound of flour (3.5 cups) and the longer you cook it after the butter melts and u mix in the flour, determines, taste, and color added to whatever you put your roux in, so, you can have blonde, brown, and black roux, perspectively, although black really isnt' burned, its more of a deep brown. __________________ --------------------------------------------- hooray, another forum to whore.

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04-02-2003, 08:14 AM	#47
Malthus Registered User PlanetSide Characters Join Date: Aug 2002 Location: Long Island, NY Posts: 352 Xbox Live Leaderboard: 19^th	Yep...you can't really tell how much to use because every time you make it it's gonna be different. It will also depend on how thick you like your gumbo (or soup or stew or gravy). Thanks for the recipe! /me is a big cook and always on the lookout for new stuff to try

04-02-2003, 03:05 PM	#48
Ashaman Alliance Member Join Date: Aug 2002 Location: Kirkland, WA Posts: 350	Roux is the base for almost every soup/stew/gumbo from the south. You can basically add any kind of starch to something to thicken it. Mashed potato in clam chowder, cornstarch to turkey gravy, flour to chicken soup. It's only a roux when you mix the starch with an oil. Olive oil and flour is my favorite to make. I was wondering, Darb, in your gumbo could you use white meat chicken. Say smoked chicken mixed with baked chicken (each seasoned differently)? Ooh! have you tried adding celery and/or carrots to that?

04-02-2003, 08:43 PM	#50
Spinning Hat XMEN - CO PlanetSide Characters Join Date: Aug 2002 Location: Minneapolis, MN USA Age: 44 Posts: 2,570 Xbox Live Leaderboard: 15^th WoW Characters	It makes me not want to eat it, really.

04-03-2003, 07:02 AM	#51
DaRB Registered User Join Date: Jan 2003 Location: Denver, CO Age: 46 Posts: 531	ther is some kind of thickener in almost everything u EVER eat when u go out, salad dressings, soups, sauces, etc. i really dont see why it bothers u that much, i mean, u get like half a pound of roux, ( just over a cup or so MAYBE ) for 5 gallons of stuff.... thats really not that much.