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>> A friend makes his light roux oil-less by putting the flour in the microwave. Â But he has to stay by the microwave because he has to stop every couple of minutes to stir the flour. Â If it gets any black burned spots, it's ruined. Â If I have to stand by it and stir, I might as well make a regular roux. Â The oil isn't much when you make a big pot!Does everybody else make potato salad to go with gumbo? Â That's a standard with my family.
@Retired_Engineer: I do not understand oil-less roux. What liquid does he use?I have never made potato salad with gumbo. What kind do you make? I'm a southern mustard potato salad kind of gal.
@Mahm: My friend just adds his microwaved browned flour into the broth, then he has to stir/whisk it like crazy so it doesn't form lumps. Â I prefer the oil/flour roux. Â His method only works for a light brown roux.Since our gumbo is hot and spicy, we make a cold potato salad that goes great with gumbo. Â It has cubed boiled potatoes, minced red onion, minced SOUR pickles, chopped boiled egg whites, cayenne pepper, salt, black pepper, mayonnaise, and a dab of yellow mustard. Â We take the yolks of the boiled eggs and mash them with white vinegar until it turns to mush, then add to the salad. Â While it can be eaten while hot, we prefer to refrigerate and let the flavors meld. Â Sometimes, we add a little splash of the sour pickle juice as well.
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