Just realized I was overworking my roux for years

I was at a friend's pop-up in Portland last month and watched him make a gumbo. He stirred his roux maybe 5 minutes total and called it done. I always beat mine for 20+ minutes till it was dark brown and thought that was the secret. He told me I was basically burning off all the thickening power and making it taste bitter. Has anyone else had that moment where a simple trick made you question every dish you ever made?

2 comments

2 Comments

charles9193d ago

I mean, maybe it's just me but I wonder if those super dark rouxs became a thing because people were trying to hide bad stock or weak seasoning. Cover up the lack of depth with some charred flour.

mary_patel592d ago

Oh, is that why they stir it for an hour, @charles919, just to burn off the evidence of a skimpy stock?