Thursday, January 9, 2014

Five Posts In Yesterday! Gumbo Hint.

We waited for it to warm up a bit, and Bob had a lot of work to do in his office, but we still managed to get 5 posts in the ground yesterday!

Jaime got a lesson in operating the tractor. He's so much help to us and is learning new skills quickly!

Jaime Learning How to Operate the Tractor
Jaime requested gumbo for supper last night, and I tried the "oven" method of making the dark roux. It was a success and so easy that I recommend this method over the stove top-stir constantly method.

Oven Method for Making Roux

Heat oven to 350*
In a heavy bottom pot, such as a Le Creuset enameled cast iron Dutch oven, combine 1 cup Canola oil (or bacon drippings or other oil of your choice) and 3/4 cup of all purpose flour.
Place pot in oven, uncovered.
Do not stir.
Just wait and watch.
In about two hours, the roux will be dark and ready for you to continue your recipe for gumbo, etouffee, or any other dish that requires a dark roux.
Note: Roast in oven till the degree of darkness you need. A light roux will be achieved much more quickly and will smell like popcorn. Yes! I said popcorn.

Dark roux after 2 hours of roasting

1 comment:

  1. Sounds easy Deb, I've only done the stir method. Are you going to share your gumbo recipe? My brother lives in Louisiana and I've had their gumbo - delicious. Would love another recipe to try. How many posts do you have left to put in? Are the sheep there yet? Where are you keeping them if so? We're having fifty degree temperatures right now, seems so strange after all the snow we had just a couple of weeks ago.