- 19 Apr 2015
- Local time
- 3:24 PM
- Maidstone, Kent, UK
As a young wife in my early 20's I had a couple of epic failures that I shared with you in another post. Early in my participation in this forum there was a Beouf Bourganion challenge. I have made it many times. Because it was a challenge I went over board. Too many recipes and too many ingredients. A muddy mess. My most recent debacle was yesterday.
Tuesday evening George said he was hungry for a chicken and sausage gumbo . I pulled 2 packs of leg quarters, 2 breast, a rotisserie chicken carcass and a pheasant from G hunting trip in October. Yesterday morning G smoked the pheasant and cut the leg quarters. I went to the store for andouille, smoked tasso, fresh pork sausage , onions, celery, garlic and bell peppers. Lots of chicken broth.
When I make a gumbo I make a huge amount. I use 1 1/2 pints to 1 quart of dark roux.
I decided to make 2 quarts of roux. Plenty for the gumbo and plenty to jar and put in the fridge. Because of the volume I stirred that roux for 2 hours non stop. I thought my arm would fall off. When the color was a little short of milk chocolate I took it off of the heat and stirred for another 10 minutes
I put broth and vegetables in my gumbo pot then started ladling in the roux. It was BURNED!!
Mama was not happy. A run to the store for more broth and vegetables and jarred roux.
I was absolutely disgusted with myself.
When I got home sweet George had martinis ready .
I am ashamed just thinking about it. Seriously - I can make roux in my sleep.
Oh well. The gumbo turned out great. Plenty for the freezer.
You never get too old to make mistakes.
There is no repairing a burnt roux. You just have to start over. If this was the first time I cooked a dark roux I would not have been so upset. My only explanation is that this was the first time I made roux on an electric ceramic cooktop. Not a problem. The gumbo turned out great.
Shock. I failed to check the temperature of the milk and butter mixture before adding to the yeast mixture. I killed my yeast. Too hot.