/ck/ - Food & Cooking

>>5354924
>>5354924
>>5354924
Not a bitch ass, any non trolling constructive criticism is welcome. And I agree with you about the texture being wrong. What happened is I don't have a stainless steel skillet anymore. I was making the roux in a non stick pot and thought it would be a bad idea to whisk the hell out of it over a higher heat so I cooked it longer and slower and sort of gently stirred it with a plastic spoon until it hit the color I wanted. So the texture doesn't look like a smooth roux but I don't think it had any effect on the end flavor.

As for the other guy saying it is too dark, I have to disagree. The picture may make it look darker than it was but it was a beautiful deep brown color, there was no burning or burnt taste, and it made the color of the gumbo a nice deep brown. Cajun gumbo is supposed to be dark brown, you have to cook the roux longer than the roux for say a broccoli cheddar soup because the roux is the only thing that gives the gumbo its color.

Gumbo is just a thing you've got to taste to judge. This is by far the best tasting thing I've submitted, everything is just perfectly balanced in this batch.