When I make gumbo, I make the roux then add part of the trinity to it
with a mighty sizzling. I'm making gumbo in stages and want opinions
about my plan to make the roux, add the trinity, and freeze it for a
week. Any reason that's a bad idea?

I await your counsel.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Thu, 15 Mar 2012 17:36:11 -0500, Melba's Jammin'
> wrote:

>When I make gumbo, I make the roux then add part of the trinity to it
>with a mighty sizzling. I'm making gumbo in stages and want opinions
>about my plan to make the roux, add the trinity, and freeze it for a
>week. Any reason that's a bad idea?
>
>I await your counsel.

I just watched Alton Brown's show on gumbo this morning. You might
look it up on the Food Network. He did his brick roux in the oven to
avoid constant attention at the stove and the potential for burning.
He added the trinity to the roux and cooked and stirred until the
veggies were tender. I don't see any reason why freezing at this
point would harm the dish. A brick roux doesn't have a lot of
thickening power anyway and the veggies are coated in the roux. I'd
do exactly as you are considering.
Janet US

"Melba's Jammin'" > wrote in message
...
> When I make gumbo, I make the roux then add part of the trinity to it
> with a mighty sizzling. I'm making gumbo in stages and want opinions
> about my plan to make the roux, add the trinity, and freeze it for a
> week. Any reason that's a bad idea?
>
> I await your counsel.
> --
> Barb,
> http://web.me.com/barbschaller September 5, 2011

Sounds like a grand plan to me. In the alternative, you could simply brown
the flour (dry). Let cool and store in a lidded jar. I think you'd enjoy
"The Little Gumbo Book" by Gwen McKee. Polly

In article >,
Janet Bostwick > wrote:

> On Thu, 15 Mar 2012 17:36:11 -0500, Melba's Jammin'
> > wrote:
>
> >When I make gumbo, I make the roux then add part of the trinity to it
> >with a mighty sizzling. I'm making gumbo in stages and want opinions
> >about my plan to make the roux, add the trinity, and freeze it for a
> >week. Any reason that's a bad idea?
> >
> >I await your counsel.
>
> I just watched Alton Brown's show on gumbo this morning. You might
> look it up on the Food Network. He did his brick roux in the oven to
> avoid constant attention at the stove and the potential for burning.
> He added the trinity to the roux and cooked and stirred until the
> veggies were tender. I don't see any reason why freezing at this
> point would harm the dish. A brick roux doesn't have a lot of
> thickening power anyway and the veggies are coated in the roux. I'd
> do exactly as you are considering.
> Janet US

Thanks, Janet. Believe it or not, I actually like having to mind the
roux while it's browning. :-) And I think I misspoke a little about my
method. The trinity gets some heat before mixing it with the roux. I
think this was my first run at it:
<http://web.me.com/barbschaller/Hangi...ed_Lady/Blahbl
ahblog/Entries/2007/3/1_Gumbo!.html>
I think heating the oil before adding the flour speeds up the process by
a few minutes; I'll do it that way when I make it later tonight.
Thanks again for your endorsement of my plan.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Melba's Jammin' wrote:

>When I make gumbo, I make the roux then add part of the trinity to it
>with a mighty sizzling. I'm making gumbo in stages and want opinions
>about my plan to make the roux, add the trinity, and freeze it for a
>week. Any reason that's a bad idea?

Won't the aromatics cook better before you add flour?

In article >,
Melba's Jammin' > wrote:

> When I make gumbo, I make the roux then add part of the trinity to it
> with a mighty sizzling. I'm making gumbo in stages and want opinions
> about my plan to make the roux, add the trinity, and freeze it for a
> week. Any reason that's a bad idea?
>
> I await your counsel.

I posted a pic to a.b.f. of my roux and my sweaty trinity. I've
combined the roux (perfect, if I do so ‹ chocolate brown) with the
veggies and will let them cool before refrigerating overnight and
freezing in the morning. It's gonna be some good.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

Alton Brown's oven trick sounds clever. But patiently stirring a roux
is a perfect opportunity for the chef to work on his first beer.

Here's a tip from John Besh (his cookbook "My New Orleans" is a keeper):
when you are ready to add the trinity, start with the onions. Let them
cook for a while. If you add all the veggies at once, the onions get
steamed, and will not caramelize.

--
Julian Vrieslander

Julian wrote:

> Here's a tip from John Besh (his cookbook "My New Orleans" is a keeper)

Ya know, I thought so when I first read it through, but now I find it
something of a dud.

Bob

In article >,
Julian Vrieslander > wrote:

> Alton Brown's oven trick sounds clever. But patiently stirring a roux
> is a perfect opportunity for the chef to work on his first beer.

Or, in my case, wash a few dishes, play some Scramble Free and some
Words With Friends. Tempting though it was to check the laundry, I
didn't‹I always wind up getting distracted by something else when I go
down there ‹ I've burned more than one thing over the years because of
that. :-(

> Here's a tip from John Besh (his cookbook "My New Orleans" is a keeper):
> when you are ready to add the trinity, start with the onions. Let them
> cook for a while. If you add all the veggies at once, the onions get
> steamed, and will not caramelize.

I don't especially want them caramelized. :-P I just want them sweaty
and limp! I had a low temp, covered, for maybe 10 minutes. Good
enough. And "good enough" is good enough. :-)
--
Barb,
http://web.me.com/barbschaller September 5, 2011

On Thu, 15 Mar 2012 22:37:04 -0700, Julian Vrieslander
> wrote:

>Alton Brown's oven trick sounds clever. But patiently stirring a roux
>is a perfect opportunity for the chef to work on his first beer.
>
>Here's a tip from John Besh (his cookbook "My New Orleans" is a keeper):
>when you are ready to add the trinity, start with the onions. Let them
>cook for a while. If you add all the veggies at once, the onions get
>steamed, and will not caramelize.

thanks. that's a good tip I apply elsewhere, just never thought of it
here.
Janet US

In article >,
Melba's Jammin' > wrote:

> In article >,
> Julian Vrieslander > wrote:
>
> > Alton Brown's oven trick sounds clever. But patiently stirring a roux
> > is a perfect opportunity for the chef to work on his first beer.
>
> Or, in my case, wash a few dishes, play some Scramble Free and some
> Words With Friends. Tempting though it was to check the laundry, I
> didn't‹I always wind up getting distracted by something else when I go
> down there ‹ I've burned more than one thing over the years because of
> that. :-(
>
You must have very long arms, Barb, or have one of those battery-powered
stirring contraptions. When it's roux-stirring time here, it's all
hands (and occasionally paws) on deck.

Cindy

--
C.J. Fuller

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