Thanks for the explanation.
My stock was room temperature when I added it. I had no problem w/ lumping, but found the need for alot of brisk whisking to incorporate together.
Best Gumbo Recipes
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Thanks for the explanation.
My stock was room temperature when I added it. I had no problem w/ lumping, but found the need for alot of brisk whisking to incorporate together.
Sounds grayt ya'll. Thanks for all your tips. 
Interesting talk about roux. I've had some formal cooking classes at CIA Hyde Park, NY, and we talked about the correct way to add roux, but I forgot and just wing it now. I do remember one time when I added some water to the roux, hoping to add that mixture to the soup, but that was not good. It was lumpy and I had to throw it out and make a new roux to thicken my soup. After that experience, I just add in small portions of the roux (usually warm, but not hot) to the entire batch of soup, and it dissolves very nicely.
As for measurements for roux, I just throw some fat or oil into the pan, and add flour slowly, until I get the consistency for which I'm looking. I learned that from my grandma.
The slow cooking is the only way to make a good roux. I usually heat the pan over medium heat to start, but after i stir in some flour, and the heat is up, I adjust the heat to low, and cook. Always make starting the roux the first thing you do. It will have plenty of time to cook while you peel shrimp, chop veggies, make stock, cook soup.
As for measurements for roux, I just throw some fat or oil into the pan, and add flour slowly, until I get the consistency for which I'm looking. I learned that from my grandma.
The slow cooking is the only way to make a good roux. I usually heat the pan over medium heat to start, but after i stir in some flour, and the heat is up, I adjust the heat to low, and cook. Always make starting the roux the first thing you do. It will have plenty of time to cook while you peel shrimp, chop veggies, make stock, cook soup.
I also turned the heat down in the course of cooking the roux.
So you actually go off and leave the roux to cook on it's own without constantly stirring it?
I was too intimidated to attempt that ... I had EVERYTHING prepped and lined out, in order, on the counter before I started cooking the roux ... was petrified it would burn if I wasn't ON IT.
Dune-AHH, after you make it a bunch of times, mess up a few batches, you'll get the hang of it. Like a lot of things, it is all in the timing. Low heat, slow down, relax and let the thing work.
And look at it this way: A messed up roux is another excuse to have another beer (glass of wine, whatever). You aren't out any money, the skillet is not ruined (probably a little better seasoned) and you learned something. What the he!!.
And look at it this way: A messed up roux is another excuse to have another beer (glass of wine, whatever). You aren't out any money, the skillet is not ruined (probably a little better seasoned) and you learned something. What the he!!.
when I add the fat to the pan, I watch the pan to make sure my fat doesn't get too hot. I then add some flour until I get that consistency right. By that time, I am ready to reduce heat. Then, I will stop watching it closely. After reducing the heat, you need to stir more frequently (watching it) because the pan is still hot. After pan temp decreases, I will just stir it occasionally between other cooking tasks, every five minutes or so. On low heat, I have never come close to burning the roux -- it just browns. I've never used a cast iron skillet to make a roux, but I imagine that using one will increase the tendency to burn and also increase the time for the temp of the pan to reduce after you turn the heat to low, so be careful during that time, until the pan temp gets to low.
I use an enameled cast iron dutch oven for gumbo and a regular cast iron skillet for making gravy for biscuits. I heat the oil on medium high for a few minutes then add the flour and silicon whisk as it sizzles and continue whisking for 5 minutes or so constantly while it goes to peanut butter color. Adjust the heat lower and I swap to a wooden spoon with a bit of a flat edge. Like SJ then I get about chopping and prepping- the mise en place-stiring a few seconds every minute or so. If one wishes google Alton Brown oven roux. It takes 30 or 40 minutes but is fairly foolproof. I tried it and prefer the stove top because I can get it done quick. Many times in cooking there is no one right way to do things..just different techniques. Cook and learn and enjoy
ya'll. Thanks for all your expert advice. 
I don't know about it being "expert," but mine is real-life advice.
Thanks so much! This looks like a good drink for Spring Break!