Caramel roux tips from chef David Gallent for gumbo
A chef explains oil free and traditional roux methods, detailing oven baking dry flour, caramelizing vegetables separately, and careful integration with broth. He emphasizes patience, stirring, and rest periods, plus skimming foam and rest before serving.
MENTIONED IN THIS ARTICLE
Gallent
Gumbo recipe from chef David Gallent with shrimp and sausage
A detailed gumbo method by chef and photographer David Gallent. It outlines shrimp and sausage preparation, stock from shells, roux to chocolate color, vegetables, spices, and final simmer with shrimp and green onions served over hot rice.
MENTIONED IN THIS ARTICLE
David Gallent
Great Gumbo Cooking Guide
A practical guide to making gumbo with low heat and careful caramelization. Scrape the pot thoroughly while stirring to blend ingredients evenly, and create a flavorful stock from canned broth. Skim foam from uncooked roux, then let the dish rest a day to deepen seasoning.
MENTIONED IN THIS ARTICLE
Gallent
Jicama the Crunchy White Veggie at Buffet
A reader from Cuyahoga Falls asks about a raw veggie from a buffet. The answer identifies jicama as the crunchy white tuber with crisp flesh and brown papery skin, tasting bland and slightly sweet, rarely cooked. It’s common in exotic produce sections.
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L.C
Cuyahoga Falls
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