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Old 10-25-2014, 02:09 PM   #1
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Roux

I have spent all morning making a roux for a seafood gumbo and it tastes horrible, just like flour. It is a nice milk chocolate colour and has a bit of a nutty taste but I am afraid to add the fish to it, it case its not edible. Any suggestions?

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Old 10-25-2014, 02:15 PM   #2
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Odd that it still taste like flour after a long cook.
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Old 10-25-2014, 02:25 PM   #3
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Did you use equal amounts of flour and fat?
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Old 10-25-2014, 02:37 PM   #4
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Yes, equal amounts of flour and fat and it looks like the right consistency and colour but even with the spices (Cajun) it still tastes very floury.
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Old 10-25-2014, 02:40 PM   #5
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I also cannot imagine this. Have you made this roux before with different results?
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Old 10-25-2014, 02:44 PM   #6
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No, this was my first time making this. Looks like its dinner out tonight, lol
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Old 10-25-2014, 03:32 PM   #7
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Quote:
Originally Posted by Lori58 View Post
No, this was my first time making this. Looks like its dinner out tonight, lol

Not so fast!

We're talking about a two ingredient item - fat and flour. After cooking, it would not be unreasonable to assume you could detect flavors of either or both ingredients. You may just be in a situation where you don't know what it should taste like.

I recommend you proceed with the recipe as planned.

One caveat. If you have irrevocably convinced yourself you will always taste the flour, don't bother. If you think you could be wrong and it's worth a try. It's worth a try.
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Old 10-25-2014, 03:40 PM   #8
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Good point Andy about the two ingredients. And actually, I think I panicked because after giving it a few hours for spice flavours to meld, it is actually quite good and I am going to proceed with it. I couldn't figure out how it could look right and be the right consistency and taste wrong so I think all is good. I will let you know after dinner! Thanks for your support
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Old 10-25-2014, 03:45 PM   #9
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Are you sure you didn't burn it? How did you make it, low and slow or hot and fast? once I get the roux to the right color, the next thing I add is the trinity and cook, constantly stirring until the veggis are soft. Then the garlic and spices go in and get stirred for another minute or so. By this time, all flower taste is gone and I start adding the roux to the stock. Seafood goes last, in order, from most cooking time to least.
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Old 10-25-2014, 03:53 PM   #10
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Yes Craig, I cooked it slow...45 minutes to an hour, I then added the trinity and then the stock and spices last. Fish will go in last when we are ready to eat. I think it will be ok now but I like your order of operations.
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