Sunday, March 8, 2009

WHAT COOKIN (Gumbo) step 1 of 3

To make a great Gumbo you need to know how to make the roux it is the base for all Gumbo’s. Let call it step 1.

The Basic Roux
The fat used in roux may be butter, shortening, lard, oil, or even bacon drippings. Combine fat with an equal amount of flour, 1/2 cup of each will make a good amount and any excess can be stored in the refrigerator. Melt the fat in a black skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes); immediately remove from heat continue stirring until it has cooled down a bit and there's no risk of burning, if black specks appear in the roux, it has burned and you'll have throw it out and start over again.

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