/ck/ - Food & Cooking

>>17736750
about 1 hr just for the roux if you are doing a meat gumbo and want peanut butter color or darker.
>titrate water
don't add water at all if you can help it, the liquids released from the vegetables have water-soluble flavor compounds whereas straight water adds nothing. It's more important to take your time especially with a low smokepoint fat than it is to get the ratio perfect. If there's too much fat, it'll be obvious at the end when it floats to the top of the gumbo. If there's too much flour that's uncooked, it'll be gritty. You can't add flour to compensate because it'll increase the likelihood of it burning, so just drink and stir. it's not hard, it just takes practice and patience.