/ck/ - Food & Cooking

>>13427662

I know y’all will laugh at it because I cook the roux for this particular gumbo somewhere between veloute and dark. Using leftover smoked meat and a dark roux will overpower the dish, imo. Plus I need some thickening power. If it’s too dark I won’t get that...Just mostly flavor. So what I’m doing with the roux is on purpose. I really prefer the darker rouxs with seafood gumbo. Also it’s very difficult to get a decent pic because my pan is huge and black. Just added the trinity, Pic related. Roux is darker than it looks.