Heya folks,

Seems there are some slightly nervous folks out there, who are a bit
antsy about the roux for the gumbo. I posted the eGullet thread
before, but here are some more links, about making a roux, and the
colors the roux should be.

Making the roux:
http://www.cookinglouisiana.com/Cook...ing-a-Roux.htm

The various colors of the roux, and how dark you want it for gumbo:
http://www.cookinglouisiana.com/Cooking/roux-colors.htm

One thing that has been stressed on the eGullet thread, is have your
broth/stock/liquid at a coolish temperature. It seems to blend in
better that way, from what I have read. You don't want it hot or
warm.

Christine

On Wed, 28 Feb 2007 23:57:07 -0700, Christine Dabney
> wrote:

>Heya folks,
>
>Seems there are some slightly nervous folks out there, who are a bit
>antsy about the roux for the gumbo. I posted the eGullet thread
>before, but here are some more links, about making a roux, and the
>colors the roux should be.
>
>Making the roux:
>http://www.cookinglouisiana.com/Cook...ing-a-Roux.htm
>
>The various colors of the roux, and how dark you want it for gumbo:
>http://www.cookinglouisiana.com/Cooking/roux-colors.htm
>
thanks for the links, Chris... I'm one of those nervous Nellies.

>One thing that has been stressed on the eGullet thread, is have your
>broth/stock/liquid at a coolish temperature. It seems to blend in
>better that way, from what I have read. You don't want it hot or
>warm.
>
That's something I've never even considered. Frankly, I don't know if
I would have added it hot or cool..... probably cool - because I make
my stock ahead of time and in this case, I don't have any significant
amount of homemade stock on hand so I'll use (gasp) canned.

Thanks!

--
See return address to reply by email

sf wrote:
> On Wed, 28 Feb 2007 23:57:07 -0700, Christine Dabney
> > wrote:
>
>> Heya folks,
>>
>> Seems there are some slightly nervous folks out there, who are a bit
>> antsy about the roux for the gumbo. I posted the eGullet thread
>> before, but here are some more links, about making a roux, and the
>> colors the roux should be.
>>
>> Making the roux:
>> http://www.cookinglouisiana.com/Cook...ing-a-Roux.htm
>>
>> The various colors of the roux, and how dark you want it for gumbo:
>> http://www.cookinglouisiana.com/Cooking/roux-colors.htm
>>
> thanks for the links, Chris... I'm one of those nervous Nellies.
>
>> One thing that has been stressed on the eGullet thread, is have your
>> broth/stock/liquid at a coolish temperature. It seems to blend in
>> better that way, from what I have read. You don't want it hot or
>> warm.
>>
> That's something I've never even considered. Frankly, I don't know if
> I would have added it hot or cool..... probably cool - because I make
> my stock ahead of time and in this case, I don't have any significant
> amount of homemade stock on hand so I'll use (gasp) canned.
>
> Thanks!

I made my stock ahead of time, too, and was going to freeze it yesterday.
Then, I thought, why? It's in the fridge. It'll keep. We're only talking
a few days away, right? So, I'll spoon it into the roux, since it's a
gelatinous conglomeration.

kili

Christine Dabney wrote:
> Heya folks,
>
> Seems there are some slightly nervous folks out there, who are a bit
> antsy about the roux for the gumbo. I posted the eGullet thread
> before, but here are some more links, about making a roux, and the
> colors the roux should be.
>
> Making the roux:
> http://www.cookinglouisiana.com/Cook...ing-a-Roux.htm
>
> The various colors of the roux, and how dark you want it for gumbo:
> http://www.cookinglouisiana.com/Cooking/roux-colors.htm
>
> One thing that has been stressed on the eGullet thread, is have your
> broth/stock/liquid at a coolish temperature. It seems to blend in
> better that way, from what I have read. You don't want it hot or
> warm.

Looks like it will be Sunday for me... but considering I am about 7
hours ahead of you - that should work out fine
Having some very old friends over on Saturday - haven't seen them in
ages - and I am too nervous to try out a "new" recipe on them LOL

Wish me luck

--
Cheers
Chatty Cathy

On Thu, 01 Mar 2007 22:28:09 +0200, Chatty Cathy
> wrote:


>Looks like it will be Sunday for me... but considering I am about 7
>hours ahead of you - that should work out fine
>Having some very old friends over on Saturday - haven't seen them in
>ages - and I am too nervous to try out a "new" recipe on them LOL
>
>Wish me luck

You will do fine.

Give your friends the porno chicken..

Christine

Christine Dabney wrote:

>
> Give your friends the porno chicken..

LOL. If that old rooster wasn't so tough by now, I might consider it.
--
Cheers
Chatty Cathy

On Thu, 01 Mar 2007 22:37:05 +0200, Chatty Cathy
> wrote:

>Christine Dabney wrote:
>
>>
>> Give your friends the porno chicken..
>
>LOL. If that old rooster wasn't so tough by now, I might consider it.

Coq Au Vin!!!!!
That's the best use of a tough old rooster....

Christine

On Thu, 01 Mar 2007 22:37:05 +0200, Chatty Cathy
> wrote:

>Christine Dabney wrote:
>
>>
>> Give your friends the porno chicken..
>
>LOL. If that old rooster wasn't so tough by now, I might consider it.

The old bird can become chicken and dumplings!

--
See return address to reply by email

On Thu, 01 Mar 2007 15:46:19 -0700, Christine Dabney
> wrote:

>On Thu, 01 Mar 2007 22:37:05 +0200, Chatty Cathy
> wrote:
>
>>Christine Dabney wrote:
>>
>>>
>>> Give your friends the porno chicken..
>>
>>LOL. If that old rooster wasn't so tough by now, I might consider it.
>
>Coq Au Vin!!!!!
>That's the best use of a tough old rooster....

The funniest Two Fat Ladies episode involved a tough old rooster. I
think they were probably doing coq au vin, in fact. I just remember
the late Jennifer, in that very proper, Royal Family accent, saying
something along the lines of "and now you take a greeeeaaaaatttt big
cock...."

First and only time I've ever spewed tea out my nostrils....

TammyM