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Update gumbo

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Jake Runyan 2025-03-14 19:21:11 -07:00
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recipes/docs/cajun/gumbo.mdx
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@ -59,9 +59,10 @@ import TabItem from '@theme/TabItem';
<Admonition type="info" title="Keeping the Roux from Burning"> <Admonition type="info" title="Keeping the Roux from Burning">
<p> <p>
Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this. Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this.
If bits get stuck to the bottom, they will burn and the roux will be ruined, you can confirm this by tasting it.
If bits get stuck to the bottom, they will burn and the roux will be ruined; you can confirm this by tasting it.
The roux should be a dark brown color and have a nutty aroma. The roux should be a dark brown color and have a nutty aroma.
In the beginning you can check for bubbles on the surface to indicate it's time to stir, but as the roux darkens that indicator is less prevalent.
</p> </p>
</Admonition> </Admonition>
</TabItem> </TabItem>