/ck/ - Food & Cooking

[Anonymous No.11310267]

What do you know about gumbo? What goes into making a truly perfect pot of "everything that swims, walks, or crawls?"

[Anonymous No.11310284]

>>11310267
It's all about the roux and the trinity. Get the roux right, use the trinity and you can add whatever you want after that. There's a fine line on the roux between underdone and burnt, so don't fuck it up.

[Anonymous No.11310292]

>still using roux
>grandma cooking
boomers pls go

[Anonymous No.11310293]

Where to find okra?
Plz halp.

[Anonymous No.11310299]

>>11310293
grocery store.
You're welcome.

[Anonymous No.11310303]

>>11310293
If you don't live in the South, either frozen or at the Asian grocery store.

[Anonymous No.11310317]

>>11310292
>doubling down on the stupid boomer meme
>shitting up the boards with grade-school tier trash
zoomer pls go

[Anonymous No.11310319]

>>11310303
I don't live in the south and the grocery store had it fresh.

[Anonymous No.11310327]

>>11310317
only boomers and cletuses like thick, heavy, roux based sauces. I didn't know jitterbug flipphones could access 4chan.

[Anonymous No.11310328]

>>11310319
Congratulations.

[Anonymous No.11310339]

>>11310267
>Waiter! There's a play in my soup!

[Anonymous No.11310344]

Aright lil nigga the two most important parts to gumbo are stock and roux. I only make seafood gumbo so I save just about everything seafood I dont finish and freeze it until its gumbo weather. Shrimp shells and heads and tails, crawfish heads, lobster bits if I get any, crab bits. I mostly have shrimp and crawfish bits but like I said just save that shit for making seafood stock. Anyway just put all that shit into a large stockpot with some bay leaves, an onion, some carrots, some halved cloves of garlic, just whatever. I usually add a bit of Tony's spice as well. Just cook that shit and then save it. Can freeze it if you dont want to make gumbo yet.

When it's time for some fucking gumbo you now need to make a roux. Dont buy premade you faggot just learn to make it. This is where some preference comes in. I dont like mahogany/brown roux for gumbo, I like it really dark brown close to burnt but not quite. Smoker bitter deep flavor just works better for me. Before you get to the shade of brown you want take it off heat and keep stirring motherfucker. Itll still be cooking a bit so it should reach the color u want while off the flame. Set aside when it stops cooking. Get ur pot and stock out, cook your veggies if you want before you add the stock to the pot, bring to a boil, stir in your roux. Bay leaves again, and add whatever the fuck you want, it's your fucking gumbo dude. I do suggest that you add some adoullie sausage along with whatever seafood you like. And get it nice and hot, can thicken it if need be but honestly just make it a few times and you'll figure it out. You'll fuck up but you'll also learn how to make it for yourself. Have fun dickhead!

[Anonymous No.11310349]

>>11310339
>Der ist ein fly in mein zoup

[Anonymous No.11310352]

>>11310293
Go to a store anon. You're welcome.

[Anonymous No.11310359]

>>11310344
thanks bro im gonna give this a try. what state? tx reporting in

[Anonymous No.11310366]

>>11310267
Batch cook all of the meats different ways. Whiskey shrimp, butter chicken, etc. And don't forget to serve with a nicely steamed white rice.

[Anonymous No.11310375]

make your roux in the oven.

[Anonymous No.11310378]

>>11310349
>how do you know?

[Anonymous No.11310390]

>>11310327
im gay and love black cocks, my favorite thing is to take the black man semen and use it as a base.

[Anonymous No.11310396]

>>11310390
>im gay and love black cocks,
we've known that since the civil war, cletus.

[Anonymous No.11310405]

>>11310344
but roux for boomers

[Anonymous No.11310412]

>>11310344
The stock part is important to any soup. The way people throw out shrimp shells is just foolish.
>>11310327
Jesus fuck, the simplest codified sauce base for most of the mother sauces is "boomer tier," now? The absolute state of /ck/

[Anonymous No.11310416]

>>11310359
I'm from TX as well. Fuck the Texans.

[Anonymous No.11310423]

>>11310412
>mother sauces
>still using cooking books from the 1800's
>not boomer
boomers pls go

[Anonymous No.11310430]

>>11310423
this maymay has officially jumped the shark

[Anonymous No.11310436]

>>11310412
I would make the argument that stock is a bit more important for gumbo because it's such a random soup. Other soups yeah stock is still extremely important but you might be able to do nearly as well with store bought stocks. At least in my experience I can make an Italian potato soup with store bought beef stock taste at least pretty similar to homemade stock (obv homemade is better), but with gumbo every premade stock I've ever tried resulted in irredeemably shitty gumbo. The roux just solidifies that seafood stock flavor so if you start with mediocre stock you always get trash gumbo.

[Anonymous No.11310525]

>>11310430
It was never "shark worthy" in the first place.

[Anonymous No.11310584]

>>11310436
Of course, Tuscan soup can be brought on by its pork sausage and bacon flavor with cream alone. That's how you can get away with using some Better than Bouillon. Thankfully, I just raided my freezers and see both shrimp and turkey stock. People who throw away scraps instead of making stocks are wasting good material.

Got dark-meat pork, chicken breast, andouille, mini shrimp,, and ground beef on deck. Gonna batch fry, then throw in some mirepoix (maybe get a red pepper too), make a roux, and bring it all together.

[Anonymous No.11310657]

>>11310267
>What do you know about gumbo
I know to shred the crab before putting it in and to peel the shrimp that morning to make a quick little seafood stock for a 50/50 stock/tomato base.

[Anonymous No.11310664]

>>11310267
literal shit, cus its a shit dish senpai

[Anonymous No.11310671]

>>11310664
>literal shit, cus its a shit dish senpai

Gumbo is literally what my mother made last week & nobody wants to eat, so she throws it in a pot and re-boils it.

Pretty sure Gumbo is just poor people's way of processing leftovers, then stolen & hipsterfied by lame white people.

[Anonymous No.11310685]

>>11310344
Hey anon, how much cayenne for a 75 lb boil?
>*cough* Just a *cough* little bit mo'

[Anonymous No.11310695]

>>11310685
>cayenne
Go get some Slap Ya Mama

[Anonymous No.11310703]

>>11310657
>50/50 stock/tomato base.
>gumbo
Choose one.

[Anonymous No.11310708]

>>11310671
Pretty sure both you and your mother are retarded, anon.

[Anonymous No.11310711]

>>11310284
This, it's all about the roux.

[Anonymous No.11310723]

If you're not making your roux in the microwave, I feel bad for you, son
Shit takes like ten minutes, don't have to constantly stir it like an autist, turns out perfect and never burns
Takes the process of making gumbo from an all day ordeal to a weeknight dinner, especially if your proteins are pre-cooked and/or leftovers

[Anonymous No.11310727]

>>11310685
I use a pound per 10 gallons.

>>11310711
Agreed.

[Anonymous No.11310736]

>>11310708

back to /pol/ with you, stormfrumpdrumper

[Anonymous No.11310737]

>>11310685
>doesn't use fresh corn
You people really should be culled, anon.

[Anonymous No.11310804]

>>11310736
You belong there too, trash.

[Anonymous No.11310826]

>>11310685
>all that processed food
Disgusting southern "cuisine"

[Anonymous No.11310833]

>gravy soup
No thanks.

[Anonymous No.11311043]

>>11310737
>April
>Fresh corn
Youre a funny guy anon

[Anonymous No.11311046]

>>11310826
wat?

[Anonymous No.11311063]

>>11310267
here's a secret: dried whole shrimp. they're dense with flavor, they're cheap, they keep a long time and you can buy them in asian supermarkets. especially if you don't have access to great stock this is an easy way to make your gumbo legit

[Anonymous No.11311077]

>>11311046
He thinks jars of cayenne pepper are "processed food"

[Anonymous No.11311093]

>>11311077
Are you telling me Americans dont grow, dry and grind their own hot peppers for these boils? Just how fuckig uncultured are you people to not have patches of HERITAGE, ORGANIC, LGBT FRIENDLY hotpeppers on hand to boil your crayfish in?

[Anonymous No.11311517]

>>11310267
I know there are two fiercely divided factions, but do I really need okra?

[Anonymous No.11311641]

>>11310292
You realize that gumbo is made with roux?

[Anonymous No.11311693]

>>11311641
yeah, gravy soup, southern style!

[Anonymous No.11311761]

>>11311517
Nah gumbo doesnt need to be specific. Just throw whatever you want into it, it only has a few main ingredients.

[Anonymous No.11312510]

>>11311517
>do I really need okra?
I'm in the other camp to >>11311761

Okra is needed because it thickens the gumbo.
When cooked, the 'slime' in Okra thickens, a lot. It's a way better way of thickening it than corn flour or anything.

[Anonymous No.11312819]

>>11312510
I never really got the sense that okra was providing significant thickening personally since I use okra and keep my gumbo relatively thin compared to restaurant gumbo but if it works for you that's all that matters. Gumbo to me is a labor of love for flavors you love and whatever makes you happy is great as long as you make a proper stock and a proper roux. I'm just happy when people take the time to make truly enjoyable food because they like it.

[Anonymous No.11312894]

A-JAMABALY
A-CRAWFISH PIE
A-FILET GUMBO

[Anonymous No.11312899]

best gumbo video on youtube

https://www.youtube.com/watch?v=uM3Y3A2F2wQ