Quote:
Originally Posted by Simply Red
Hmm. Well - Why is it so brown? It should be a tad more red - I'm not bitching at you, & respect the fact that you're cooking.
I oversaw some posters talking about how easy gumbo was to make - well I have news for them - It's not. It's not an easy thing to perfect, if you only make it every so often. Definitely a tricky dish, in my experiences.
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After watching several videos and doing extensive research. The people from Nawlins say the darker the roux the better it tastes, I was able to get the roux to a chocolate color like most suggests. That's the color it turned out to be, no right color when it comes to gumbo. Some people make there roux milky making it a very light color.