A simple tip from a cook in New Orleans changed my gumbo

I was working a pop-up there last fall and saw the head cook toast his flour for the roux in a dry cast iron pan before adding any oil. He said, 'It gives you a head start on the color without the risk of burning.' I tried it back home and my roux went from dark brown to a perfect brick red in 15 minutes flat, not the usual 45. Has anyone else picked up a small trick like that from watching another cook?

3 comments

3 Comments

anthony_jackson3128d ago

I mean, that's a total game changer for roux, gotta try it.

averyc9428d ago

Yeah that "game changer" feeling is real. I get that same rush when I find a small trick that makes a whole routine way easier. It's like we're all just collecting these little life hacks, whether it's for cooking or anything else, to smooth out the daily grind. That moment of finding a better way just hits different.

tarar3828d ago

Honestly, that dry toast trick is solid for getting color fast. Tbh though, calling it a brick red roux in 15 minutes sounds a bit off. A real brick red, like for a gumbo, usually needs that full slow cook with the oil to develop the deep flavor, not just color. The dry start is a great head start, but you still gotta babysit it with the fat for a while to get it right. It saves time for sure, just maybe not that much time.