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Started By
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Will the veggies in my gumbo cook down?
Posted on 9/26/20 at 10:21 am
Posted on 9/26/20 at 10:21 am
I added the stock too soon and the vegetables were still a little crunchy. Will they soften and cook down while simmering in the stock?
3
Posted on 9/26/20 at 10:25 am to WhiteGramblingGrad72
LOL what do you think? Of course they will 
Posted on 9/26/20 at 10:33 am to Cold Drink
I was just nervous that they wouldn’t cook down as much with all the liquid. I always cook them way down before adding stock.
Posted on 9/26/20 at 10:47 am to WhiteGramblingGrad72
They won’t cook down any time soon on simmer. I’d bring it to a hard boil for a bit, especially if you haven’t added the protein
Posted on 9/26/20 at 12:14 pm to LSUballs
Boil them for 3 hours. They'll damn near disappear.
Posted on 9/26/20 at 2:26 pm to WhiteGramblingGrad72
No idea, but I did a gumbo today also and this looks like a good place to post pictures.
Posted on 9/26/20 at 2:45 pm to highcotton2
That looks damn good. Looks like you got a downvote though...probably because you forgot the tomatoes.
Posted on 9/26/20 at 2:54 pm to Centinel
quote:
That looks damn good. Looks like you got a downvote though...probably because you forgot the tomatoes.
Probably because the okra sank to the bottom and they couldn’t see it. Could also be lack of potato salad.
This post was edited on 9/26/20 at 2:55 pm
Posted on 9/26/20 at 2:56 pm to highcotton2
Good looking pot there
Posted on 9/26/20 at 6:33 pm to highcotton2
Damn good looking gumbo, baw. Not a thing wrong with dat!!!!
Posted on 9/27/20 at 7:58 pm to highcotton2
That’s a fricking gumbo right there
Well done
Well done
Posted on 9/27/20 at 8:31 pm to WhiteGramblingGrad72
You making gumbo or vegetable soup?
Posted on 9/28/20 at 3:46 pm to highcotton2
Would you please come down here to South Alabama and show your people how to make a proper gumbo that looks that way. I gave up ordering a cup of gumbo in Baldwin or Mobile County as an appetizer. I just do it the old fashion way now and make it myself. On a serious note that’s a nice looking roux.
Posted on 9/28/20 at 3:58 pm to highcotton2
You throw a filter on that bowl pic, or do you have a trick to make the finished product darker than just the roux?
Posted on 9/28/20 at 4:07 pm to highcotton2
Post some non filtered pics.
Posted on 9/28/20 at 4:13 pm to WhiteGramblingGrad72
I’ve been putting raw veggies and raw chicken in my hot roux/stock wo cooking down my entire life and everything is cooked through after a few hours on simmer.
This post was edited on 9/28/20 at 4:14 pm
Posted on 9/28/20 at 4:20 pm to highcotton2
Gonna need you to send me a to go plate and a 2 oz sample of that Antique 107!
Posted on 9/28/20 at 5:40 pm to highcotton2
I would eat two bowls of that. And one for lunch tomorrow.
Posted on 10/1/20 at 10:25 pm to MobileJosh
quote:
Post some non filtered pics.
Just noticed that there were several replies to the gumbo pictures. They were taken with an iPhone. Went back and looked at a picture of a gumbo I did several weeks ago and posted on here. No idea why it looks darker in the bowl. Here is a shot of the one I did a few weeks ago. It looks dark when the trinity was added to the roux.
Posted on 10/2/20 at 12:16 am to WhiteGramblingGrad72
It’s the heat not the moisture
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