It's amazing how many core memories unlock hearing certain phrases. "It never comes to it's full thickening power until..." Me: "IT COMES TO A BOIL!". Watching Emeril live was such a strong part of my childhood and rooting my love for cooking.
I also make dry roux. Taste exactly the same with wayyyyyy less oil in your gumbo. Put flour in cast iron pot at 400 degrees. Stir every 20 min or so. I let mine go as long as 3 hrs. Flour will become about the color of cinnamon. I like mine darker but will do. Once you have your toasted flour in dome kind of dish mix chicken stock or water with your toasted flour a little at a time until it looks like chocolate pudding. Now you have made your super dark roux. When u add that water its going to become much much darker. Like i said b4 its gonna look like chocolate pudding
ive never tried gumbo but i have everthing at the house to make it already.Im pretty sure ive kelbisa in the frezzer.got all the spices etc .ive got the kelbisa in the frezzer but anyway looks delicious.I soo would like u to come back to tv.u and Paula were the best .
I follow Charlie Andrew’s method. He cooks the roux and the vegetables separately then adds the cooled off roux. And I also thought it wasn’t gumbo unless okra is in it.
So, he adds spices to his chicken pieces only a moment before throwing it in with all the other stuff. Would it make any difference if he just added the spices _into the pot_ a moment before the chicken? How much of these steps is just process or custom rather than results?
The answer is, there is someone directing the audience to react like that because the production crew believes noises from an engaged audience will make the show more engaging for viewers at home.
