I made a gumbo on Sunday. First I made the roux, using equal parts flour and oil, high heat, constant stirring. I ended up with a beautiful dark brown roux. At no point did it stick to the pan, at no point did I see black flakes rise to the top. I took it off the heat and added the trinity, returned to a lower heat for awhile, added garlic spices and stock, in this case it was a homemade beef stock that was still frozen when I added it. I brought it to a simmer and tasted. It was burned! It had a bitter after taste and it tasted distinctly burned. My wife, whose default reaction to such situations is, “It’s fine dear”, agreed. “Yep, it’s burned”.
Well, at this point I was so disgusted I wasn’t about to start over, I just dumped the rest of the ingredients into the pot, set it to a simmer and went off to pout for a couple of hours. Okay, but here’s the kicker, At dinner time I told my wife, “Okay, time to eat burnt gumbo”, we dished it up, and it was great! No burned taste. No bitter after taste. It was quite possibly the best gumbo I’ve ever made. Can anybody explain this to me?