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Home Brew Forums > Food and Beverage > Cooking & Pairing > Gumbo
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Old 01-29-2007, 01:32 AM   #11
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Quote:
Originally Posted by Brewtopia
I make what I always thought was a pretty good Gumbo, but this looks better! I'm definitely going to give this a try. What's the advantage of browning the flour prior to adding the oil? I've always added raw flour to the oil and cooked stirring constantly to the desired color.
I've done it both ways. I feel like I've got a bit more control with dry flour, but it's just a matter of preference.
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Old 01-29-2007, 02:08 PM   #12
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Quote:
Originally Posted by cha ngo
How can you make gumbo without okra?
This is the great debate from what I understand. Okra is one of two commonly used thickening agents in Gumbo (aside from Roux which is almost always present), the other being file (pronounced Fee-lay) powder which is either the dried ground root or leaves of the Sassafrass tree (both are acceptable, although I make mine with the leaves and this is most common). In many homes the thickener is one or the other or Roux (sometimes a combination). I use both and therefore perplex both camps . That is really the heart of Gumbo (ie each house has their own interpretation). Gumbo is the Chili, the Curry, the Arroz Con Pollo of that neck of the woods if you catch my drift.

What is really kind of interesting is that the Spanish word for Okra is Quingambo, which comes from the African word Kigombo for Okra. Hence the 'Gumbo', although the File' interpretation is accepted.
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Old 01-29-2007, 02:17 PM   #13
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Oh, one other thing. Roux is like Napalm. You do not want it on your skin! And the golden rule of starch based thickening agents like the original poster says...

Cold Roux to hot Liquid

This works the same for Cornstarch etc. This is why if you add cold milk to your hot mashed potatoes when you are making them that they set up.

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Old 01-29-2007, 02:33 PM   #14
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I LOVE cajun food, I'm just intimidated by trying to ever cook cajun since there's always a lot of ingredients required and it's an all day thing.

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Old 01-29-2007, 03:50 PM   #15
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So if okra is, in part, a thickening agent, does its inclusion inpact the amount of roux that you would use?

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Old 01-29-2007, 04:17 PM   #16
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Okra is one of the nasiest foods on the planet. Yuk.
Ladies fingers.

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Old 01-29-2007, 04:29 PM   #17
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Quote:
Originally Posted by orfy
Okra is one of the nasiest foods on the planter. Yuk.
Ladies fingers.

Aww, cmon now Orfy!

I grow it every year. Yes, you can grow it up north (in spite o' what all yall think)!
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Old 01-29-2007, 04:31 PM   #18
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It absolutely grosses my wife out, but I love okra. Cassie'll eat it, too, but she's also always really been into green veggies (something that I don't think will last too much longer). I'll try and get away with it in the gumbo by telling the wife that I'm trying to be as authentic as possible "I couldn't make you Thai food without fish sauce, now could I?"

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Old 01-30-2007, 02:15 AM   #19
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I will concede that okra is optional and thank you all for the education on the matter. I had always thought that gumbo was synonymous with okra (see the origin of the word).
Also, Orfy, try some breaded and fried okra sometime. Thems good eats.

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Old 01-30-2007, 02:21 AM   #20
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Quote:
I will concede that okra is optional and thank you all for the education on the matter. I had always thought that gumbo was synonymous with okra (see the origin of the word).
Also, Orfy, try some breaded and fried okra sometime. Thems good eats.
Cha_ngo, do you ever get over to Yakima? If so, check out Ms. D's barbecue. The best fried Okra I've had this side of the Mississippi! Also great Jambalaya and of course...barbecue.
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