2:1 or 1:1 flour:fat for gumbo

[Anonymous No.17736388]

Last time when i did 1:1, my rue didn't seem to get the consistency, and overcooked. Didn't notice until vegies got added and then it smelled burned. Wish me luck anons im using my steele reserve and pretty stoned lmao

[Anonymous No.17736505]

>>17736388
bumping for help :(

[Anonymous No.17736677]

Im using bacon fat if that matters

[Anonymous No.17736683]

>>17736388
>>17736677
go slow, bacon fat has low smoke point. 1:1

[Anonymous No.17736693]

>>17736388
if you go slow and it starts losing liquid-y texture, add the veggies early and lower the temp even further. bacon fat alone isn't going to make the best roux, should use butter because you want water to evaporate to give your more time to adjust temps without burning. veggies will release water in lieu of butter but now you run the risk of overcooking your veggies. If you have a spare half onion, add that first if things are starting to look like they need water, and lower temperature. Don't add straight water though or you will break the emulsion of the roux.

[Anonymous No.17736699]

>>17736388
I've always done 2:1 like Justin Wilson
https://www.youtube.com/watch?v=eK4umRMJlrs

[Anonymous No.17736750]

>>17736693
>Don't add straight water though or you will break the emulsion of the roux
as in titrate water instead of dumping a lot in at once?
>>17736699
>>17736683
oh geez i was scare different answers were viable. since im going slow, about 1 hr cook?

[Anonymous No.17736775]

>>17736750
You cook it until the roux is browned to the point you want it.

[Anonymous No.17736779]

>>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.

[Anonymous No.17736851]

>>17736775
will do
>>17736779
thx fren. Now i seen Isaac Tope and he added chicken stalk. Thoughts? I have a good chicken stalk i made thats got good flavor if it means anything

[Anonymous No.17736893]

>>17736851
>stalk
it's STOCK. stalk is beans, stock is the shit you're saving for a good/rainy day.
>adding chicken stock to gumbo
trad louisiana chefs use seafood/chicken stock for their gumbo, i usually just use water and seasonings. If you have a good chicken stock and your vegetables are frying well in your roux, add the stock. Otherwise master the roux=> vegetables + okra => meat => shrimp pipeline before you start wasting stock.
My mom told me when you smell the last ingredient you added, add the next one.

[Anonymous No.17736959]

>>17736893
>My mom told me when you smell the last ingredient you added, add the next one.
thats real neat anon thank you! are you from lousiana? Im your next door neighbor :)

[Anonymous No.17736973]

>>17736388
There's a parish in Louisiana that puts mashed potatoes and mayonnaise in their gumbo.

[Anonymous No.17736986]

>>17736959
from TX desu but i like fried chicken and gumbo. I'm not black and i don't like watermelon.

[Anonymous No.17736998]

>>17736973
after its cooked im assuming right??
>>17736986
lmao ok so we're the same house then. i like gumbo and watermelon. Im part black but im not crazy for fried chicken desu. is your mom Louisiana? seems like it'd be specific for a soccer mom to know how to cook gumbo 11

[Anonymous No.17737007]

>>17736959
If you don't want to use okra, you can always use filé powder instead.

[Anonymous No.17737028]

>>17736998
we're pajeets; things that look like shit are our speciality. The basic process of caramelizing onions and peppers in oil is essentially to curry, so all my mom learned was how to put flour in, and she routinely undercooks the roux. I just watched youtube and figured out how louisiana does it, copied the roux and then applied the same steps of curry after the roux and vegetables are done. My favorite hack is to brown fatty cuts like duck or chicken thighs first, and then use that fat mixed with butter to make the roux after removing the browned pieces into a bowl. Then I add them back in along with the sausage, and about ~10-15 minutes before its done I add gulf shrimp. Everything is to taste but I like the gumbo to be about as thick as chili; i.e. the back of the spoon isn't just coated but little bits of vegetables and okra is sticking to it.
sorry if it was deceptive, i'm just addicted to gumbo. I make it almost every week during the cold months, all 4 of them.

[Anonymous No.17737037]

>>17736998
>after its cooked
Well yeah, wouldn't be gumbo otherwise.

[Anonymous No.17737121]

bump the gumbo thread

[Anonymous No.17737210]

>>17737028
>I make it almost every week during the cold months, all 4 of them.
haha lucky for me i like them during our warm months. But much thanks i just have it sitting and am going to get high and go to bed, but this shit is bussin bussin. My rue didn't taste burned at all, chicken thighs were great, now just wait.
>we're pajeets; things that look like shit are our speciality
one thing im so jealous of yall with asian families is the amount of cooking from the older folks. I grew up blessed my father was a very good cook as well as adventurous, always going to h-mart, mexican stores, getting all this good shit. I eat with my friends, i actually feel so bad how bland and mundane the food they eat is.

[Anonymous No.17737605]

>>17737210
you have the power too; you just don't use it yet. The onions need to sweat harder than you; the peppers need to fill the room until white people tear up. Then, and only then, you will be the curry knight.

[Anonymous No.17737617]

>>17737210
everything starts with the same base. caramelize the onions in oil(fat), then when they start to smell add chopped serrano and bell pepper, when white people start tearing up add stock/water, watever meat you got, and turmeric, chili powder, and cumin, in 1:2:1. I can't make you truly black, but i can at least teach you how to be african from kenya desu

[Anonymous No.17737622]

>>17737210
>>17737617
goat and beef require pressure cooking so don't put it in a regular pot unless you got 6 hours. don't ever take shit from white people either; it's our salt that powered their dumb shit.

[Anonymous No.17738729]

>>17737622
>>17737617
>>17737605
based and make white people cry-pilled. But the shit turned out good for me thanks a lot /ck/, especially whoever mentioned Justin Wilson. It felt so comfy

[Anonymous No.17739041]

>>17736388
1:1. You should filter your bacon grease first so whatever's floating in it doesn't burn, or just use oil instead. And it's really not supposed to be very thick. If you're still burning your roux with fresh or filtered oil/grease, you're probably not scraping the bottom well enough. I always go med-high heat, heat up the oil first, add the flour, and just constantly scrape the bottom with a big, flat spatula. Works every time, and only takes 5-10 mins max.

[Anonymous No.17739278]

>>17739041
so i didn't burn it this time, but it did get a little smokey toward the end. It turned out great, but i cooked for 45 min for the roux. Im seeing 1:1 ratio but it seemed like 2:1 worked well, which is what i did this time

[Anonymous No.17739348]

>>17738729
>make white people cry-pilled
>Justin Wilson is comfy
I know it's an old tv show, but it's still obvious he's white. Why would you want to make him cry?

[Anonymous No.17739373]

>>17736750
that ones missing gi joes/xmen

[Anonymous No.17740618]

>>17739348
hes my homie