Burned the roux 3 times in one shift and now I'm a convert on low heat

Lost 4 batches of gumbo base at my spot in Baton Rouge last Friday because I kept chasing that fast dark color, then my line cook asked me to just try medium-low for 25 minutes while I prepped. Never going back, the color comes out even and I can actually walk away from the pot, anybody else stubborn about this for way too long?

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nancyd858d ago

My buddy ran a little place over in Lafayette and he was the same way, swore up and down that high heat was the only way to get that deep color. Burned so many batches one week that his prep guy started hiding the big pot on him. Finally tried the low and slow thing during a slow Tuesday and now he won't shut up about it. Guess the old school way isn't always the right way when you got tickets piling up.

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