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I cook gumbo all the time. I usually cook large gumbo for parties.. 30 quarts or greater at a time. I can tell you from experience exactly what is happening... And one of the answers above is right on. Your roux is not mixing due to a temperature issue. I ALWAYS use 2 pots when making a gumbo... No matter what kind of gumbo it is. I use a cast iron ...


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Try here- https://www.inkling.com/read/professional-chef-cia-9th/chapter-11/roux Although this doesn't specifically answer the question, it does include a comparative colour chart for roux, which will be most helpful in gaining a consistent thickening power. From there I'd be tempted to make a batch of sauce as suggested above, using a given quantity of ...


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A trick I learned in culinary school, is to pre"toast" the flour in the oven (on a sheet pan); prior to mixing in with your fat of choice. This cooks out the raw starchy taste. As far as sous vide is concerned; I actually came upon this link in an attempt to see if / how others have had any success with roux at sub-boiling temperatures (outside of a pressure ...



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