Blond roux is cooked more (about 20 minutes) until it has a “toasty” aroma and flavor. You’re basically cooking the raw flour taste out, and then stopping. White roux is used in sauces such as béchamel, or chowders and white soups, and only needs to cook for 5 minutes or so. However, it has significantly more flavor and depth as you cook it longer. The longer you cook a roux, the less effective of a thickening agent it is. There are four main types of roux, white, blond, peanut or brown, and dark brown, all of which are achieved by the length of time they cook. Roux, or a combination of flour and fat, is the basis for many sauces, gravies, soups, and stews. Gumbo has its roots in creole and French cooking in New Orleans, and is the signature dish of the state. Variations on gumbos include seafood gumbos, chicken and sausage gumbo, and many others. Gumbos can also be thickened with file powder or okra, or sometimes a combination. The differences between gumbo and most other stews begin with most, but not all, gumbo recipes starting with a dark roux. What is Gumbo?Īt it’s most basic, gumbo is a hearty stew made with vegetables, stock, and various proteins. Read on for tips, tricks and the recipe for Creole Okra Gumbo. But, the end results will be worth it in the end. My version of Creole Okra Gumbo is delicious and easy to make, but there is some prep work involved. Like pot roast, beef stew, or beef bourguignon, it just warms the soul on a chilly night. Gumbo is one of those dishes that I just love in the winter time.
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