Quote:
Originally Posted by javadog
I don't think the roux needs to be any darker. Remember, it changes flavors as it darkens and I am not as concerned with the color as the taste.
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That does not make sense. The whole point behind the color isn't cosmetics. It is taste. A darker roux tastes significantly different from a lighter one. It is just like barley for beer, coffee or anything else that is roasted. Gumbo = dark Roux.
My viscosity is actually on the thicker side - it just looks thin in the picture . I do not like runny gumbo but do think of it as a soup dish being served in a deep plate, not a thick gravy dish.
Yes, big bummer on the ham. Send me some Anduille! But wild duck makes up for some of the lost flavor ... hmmmmm ...
G