Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude
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Chef said in Chicken and Sausage Gumbo and a medium dark roux... from scratch! by Claude:
Dr_Pain
It should be pointed out that as the roux gets darker, the thickening ability dramatically goes down. There is an increase in flavor as it darkens and a decrease in thickening power. People compensate with okra or Filé (which is my preference).I am experimenting with Ultra-Tex products for thickening. Have successfully used it in gravies and soups, as well as cream fillings. So far, the results are very favorable. It produces a very stable thickening over all temperature ranges without any change in texture or flavor.
I am so glad you mentioned it. The amount of flour I made was definitely for that dark roux (less thickening power). With a hazelnut or lighter roux you definitely need to reduce the flour or increase the ingredients including the stock.
HAHA, you are getting fancy there. Next thing you know we will be doing Cajun molecular gastronomy
Dr_Pain Chef I am a bit late to the table here after being offline for a good two weeks. Man that looks like good eating, spent 4 days around the Shreveport/Bossier City area eating some good local eats before my sabbatical. I learned lot from everyone here and you guys are helping me up my game. My chef brother is going to be surprised at the next brothers gathering.
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