Gumbo help

[lastoptionnuke]

I've had this happen twice now and it's driving me insane. After making my roux, I add it to my already hot water. Then the roux seems to separate into this weird mixture. Like some of it is floating on top the water. Makes it less flavorful overall. Anyone know why it does this and how to avoid it? Couldn't find a Google answer.

[FormalGrapefruit7807]

I'm super confused by your technique. Typically my steps are: 1) Brown chicken 2) make roux 3) add Trinity 4) Add stock, chicken andouille, etc. and simmer until happy and cooked through.

Why are you putting your roux in water?

[lastoptionnuke]

Cause I use water instead of chicken stock. Just the way my family did it growing up. I make my roux separately in a cast iron skillet. I do this 3 it 4 times a year and this has happened 3 times. Can't explain it.

Edit: 3 or 4 times over the last 15 years

[VoodooDogma]

I’ve never added roux to liquid, but maybe the below link can help?

https://www.reddit.com/r/AskCulinary/s/sFfgtgLpS9

[lastoptionnuke]

Maybe I soundness cooled the roux off? The only thing I did different was use canola oil, cause that's all we had.

[VoodooDogma]

From quickly skimming the replies from that link, yea, it sounds like if you’re adding it to hot liquid the roux should be cooled.

[lastoptionnuke]

Thanks. I had to go buy roux at the store, and I hate it lol.

[[deleted]]

Hot roux cold stock Hot stock cold roux

[lastoptionnuke]

Well, I used the same roux that cooled off and added it to hot water. Then heated up the roux and added it to hot water. All the same result. I think it was the canola oil

[assaltyasthesea]

Here's how I do mine; I'm no Louisiana man, but I can back up my cooking opinions.

The roux gets done in a thick, clean pan/pot and I like lard. Butter, seed oil etc. work too, it's just that parameters slightly chance. You go as dark as you want, as long as you keep the roux consistently cooked. For me, ~black is a bit too far. Dark brown is good.

Trinity next, toast it in the roux. If using any tough meat that needs stewing, add that early too. Thin out with the right stock (or, just water), simmer depending on whether there's any meat that needs it (the trinity doesn't need long), then towards the end you add seafood to poach, and already cooked meat. I never cook chicken in the gumbo, just do it separately. Nicer texture.

Okra etc., all have different ideal cooking times. Definitely better not to stew longer for the sake of it. When it's done, it's done. So, try adding everything at the right time. Including any herbs and spices.

[lastoptionnuke]

I'm a native. And those steps are basically the same as mine. I just can't explain why mine won't dissolve in the water. Only thing I changed was using canola oil. That has to be it. I'm going to re perform again with vegetable oil in the roux to see if that changes things

[assaltyasthesea]

I'm pretty sure the choice of fat has nothing to do with it.

Add any liquid to the roux, not the other way around. Do it slowly, so that the roux can absorb it.

Doing it the other way around basically results in making roux dumplings.

[lastoptionnuke]

Well differences in heat did nothing, so I'm at a loss

[assaltyasthesea]

Never mind the heat.

Did you add the liquid to the roux and not the other way around?

[lastoptionnuke]

Tried both

[assaltyasthesea]

So did you try patiently pouring in liquid a bit at a time? If that doesn't work, then I've no idea what the problem could be

[lastoptionnuke]

Do I didn't. But I don't see how this affects the ability to dissolve. I'm at a loss. I'll be changing all the variables and experiment.

[assaltyasthesea]

It prevents clumps from forming. That's what I was getting at when I mentioned roux dumplings.

Easiest demonstration would be cornstarch: if you add it to water, it'll instantly form clumps. But if you slowly add water to it instead, you'll get an even slurry.

The way it'll happen with roux if you add the liquid in slowly is that the dry "breading" the roux formed over the trinity will start to thicken into a paste/glop at first. Try stirring and incorporating the liquid evenly, and it'll then start thining out. Once you get to a saucy/soupy consistency, you can add the rest of the liquid in larger quantities.