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re: Help me improve my gumbo
Posted on 10/17/19 at 3:50 pm to FootballNostradamus
Posted on 10/17/19 at 3:50 pm to FootballNostradamus
-The acid comments seem like they’d work as I always feel my food lacks acid, but damn tossing in vinegar or lemon juice to a gumbo feels so weird. I’ll try a very little bit and see what I think.
Instead try a teaspoon of yellow mustard, add to gumbo as soon as its at a rolling boil while dissoloving roux. Also add a bay leaf,basil and smoked turkey wings or necks.
Instead try a teaspoon of yellow mustard, add to gumbo as soon as its at a rolling boil while dissoloving roux. Also add a bay leaf,basil and smoked turkey wings or necks.
1
Posted on 10/17/19 at 4:32 pm to 24wire
quote:
The acid comments seem like they’d work as I always feel my food lacks acid, but damn tossing in vinegar or lemon juice to a gumbo feels so weird. I’ll try a very little bit and see what I think.
No lemon juice. I always add white vinegar to anything that cooks/braises in liquid for an hour or more. You're rendering a lot of fat while slow cooking. Acid and fat are perfect to balance each other out.
Vinegar is essential to my gumbo, gravy, chili, etc. Just pour a little in at a time and taste, taste, taste. Add more until it's right.
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