4 Levels of Gumbo: Amateur to Food Scientist | Epicurious
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- Опубликовано: 2 окт 2024
- We challenged chefs of three different skill levels - amateur John, home cook Heather, and professional chef Airis Johnson - to simmer up their best bowl of gumbo. Once each level of chef had ladled out their creation, we asked expert food scientist Rose to explain the choices each made along the way, breaking things down from a technical perspective. Which level of gumbo would you dip into first?
Chef Airis is on Instagram at @airisthechef
Find Rose at @rosemarytrout_foodscience
Keep up with John at @johndlopresto
Heather is on Instagram at @hmclinton
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4 Levels of Gumbo: Amateur to Food Scientist | Epicurious
That pro-chef's gumbo makes me want to risk it for my shellfish allergy
I too am heavily allergic to shellfish and I’m willing to DIE for good food. I’m here for a good time not a long time! (All jokes aside it looks awesome)
ON GOD I WAS THINKING THAT
Don’t
I’m the same, I just have to smell shellfish and that’s it I’ll blow up like a balloon, but all the dishes looked amazing.
Okra is added late in the process. It takes almost 4 hours to make a good gumbo you cook it in phases.
Chicken bone in first 1 hour. Then pull chicken out to debone. While sausage cooks for 30 min. After 30 min you put chicken back in. 30 min later add seafood and okra for another. 30 min.
Again I would not eat any of those gumbos
Once you heard Chef Johnsons accent, you knew it was going to be amazing gumbo.
Facts
The real ones know
Hell yeah
When she started saying "The difference of creole and cajun.." I was like daaaaaaamn!!
I heard her say “ova da fire” instead “the heat” I knew hers was gonna be authentic
Omg I love the leve 3 chef, she’s so thorough and actually explains why she’s doing what she is
Also I love the level 2’s laugh, it’s so cute and precious! Plz bring them back
Check isaac toupes he's really good too
Need to see more of her.
Yes I like the new level 3
Same!
Yeah can she start a youtube channel please?
John's stock preparation scene was just him reading the stock packaging 😭😭
😅🤣😂
He’s mastering at it though!
bless his soul lol
Level 1, baby!
Why do you talk in 3rd person?
I love the level 3 chef so much. Very clear instructions, she’s definitely an instructor. And I do prefer these videos from home versus the old in studio format. Keep this!
She comes across as if she's passing down the family recipes to the youngin's
Look at John trying something he hasn’t done yet. I tell you props son. Getting that level 2 chef 👨🍳. Rose 🌹 ❤️ Love Her!!
No way specially after that taco episode🤢
He is not moving to level 2 if he uses breast meat instead of dark meat.
He used a store-bought meat instead of cooking his own meat.
@@bensang777 They all used store bought sausage or ham. That's not the problem. Using the most flavorless meat with no bones and no skin makes for a flavorless dish.
@@knighthawk3749 I meant he bought already cooked meat instead of raw like the others.
Props to Epicurious for making sure they didn't butcher the gumbo. These are all real cajun or creole methods and ingredients (we won't talk about John's canned tomatoes. he made a great first attempt)
I heard tomatoes are used in some creole recipes? It's one of the differences between cajun and creole I think (not an expert)
@@ciscoortega2309 yeah but I dont think it was intentional. seemed like he was going for Cajun
@@granthemstreet3209 That's fair, and I've never had a gumbo with them either.
If Daniel was here he'd put Blackberries in it
At least Emily isn't here with her ketchup!! 😉
Frank is not here because he's making another Louisiana from scratch
He making a hurricane-proof Louisiana
Boo
Dead meme. Learn to let go
Also Frank is busy with his own channel. Proto Cooks with Chef Frank
@@mufasaiam7794 ik but every video i see one so i wanted to try it out
"It's Covid, we're all used to crying."
How true is this!!!
John we here for you
Sheeple. Baaaaaaa.
The words of a legend
Coward sheep. I haven't changed a dam thing. Never wore a mask still hung out with friends. Did everything I normally do.
I think this was an excellent video to show the difference of levels. Level 3 and level 2 were like comparing a PhD to a master's student; both knew what they were doing but the level 3 just had the little extras that show the many extra hours they had spent perfecting their recipe.
highschool vs bachelors vs PhD
Lvl 2 is more of a Cajun gumbo lvl 3 is creole. One a more home cook vs a chef so yea.. to each their own
Me: What's the secret to your Gumbo?
Level 2 & 3: A good roux
Level 1: A bit of fairy magic 😉
😅🤣😂 Love this episode it was very informative and entertaining 💚
Would you like a recipe? After all I am Cajun. ;)
I feel like this level 3 chef would be so fun to just hang out in the kitchen and cook with
Until that one time you accidentally put a carrot into the gumbo and she gives you a death glare so bad you feel like your head will explode if she keeps staring at you like that.
Airis was on Chopped: so cool to see her here
What episode
yea what episode
yo you can’t drop that info without telling us which episode it was
Cite your sources
Episode ???
Aris is like that one auntie that always gives good advice
Gumbo: reminds me of one part of Princess and the Frog where Tiana makes tasteful gumbo (don't laugh about it, I just simply reference it)
Same
As soon as I saw the title of the video, it reminded me of that movie
I immedietly thought about it when I read the tittle..
I never had one.. what dish is this from?
I think it's in New Orleans.
@@randaya5854 I’m from New Orleans, gumbo reminds me of home :)
Considering John never had gumbo before, I'm just glad he used Tony Chachere's lol
Only reason I noticed this was from watching
EsfandTV on Twitch
Emily would’ve added ketchup
Level 1: "Uh I hope this works"
Level 2: "Did I mention I'm from Louisiana
Level 3: *Sebastián the Crab enters the room* "Uuuuunder DA SEA!"
This level 3 chef was great, I hope we see more of her.
Best trio of chefs so far. They were engaging, funny and the pro has me ordering lump crab atm.
Yo...it'd never in all my days crossed my mind to put two types of crab in the gumbo like this...and now it's completely obvious.
Cajun here so I have to put in my two cents for cajun gumbos:
When making a meat gumbo, always always always brown your meat before you add it. You can start with this before anything particularly with your andouille so you can use the rendered fat to make your roux. Which brings me to my second point, you can cook a roux on high heat but you have to commit to stirring it nonstop or it will burn and you will need to throw it away and start over. A roux should 1. be the consistency of wet sand to begin and 2. should be browned to a shade before burnt (this is easier said than done - for reference beer bottle brown). 3rd chef is 100% correct always use a wooden spoon for this, if you use silicon/plastic it will melt at the high heat. If you want a truly traditional authentic cajun gumbo you never mix meats with seafood, its all of one or the other (this is not practiced much nowadays). For me personally I don't like chunks of vegetable in my gumbo so I use a food processor so my trinity and garlic just melts into the gumbo. A gumbo should be started in the morning or midday and cook till dinner (low and slow). Gumbo is a reflection of the soul, deeply ingrained in the cajun and creole culture. It represents family and the good times ahead. Lastly, never ever ever ever under any circumstances put tomatoes in your gumbo, I will fight anyone from North Louisiana on this matter.
Yes flavor building
You are cajun not creole, and creoles use tomatoes and imo it tastes way better than cajun gumbo
Yes! You should be on this show representing Louisiana! My Dad is from Louisiana (New Orleans) and my grandmother and she taught us all her good recipes!
Traditional gumbo, don't mix meats and seafood, yet you use a food processor? And tomatoes are fine if you're making creole gumbo.
As a creole I strongly disagree with most of your points.
John is such a cute likable human. Like he's all of us trying something new. And he always loves his food lol
Yeah, except a lot of us wouldn't be brave enough to try something new. You go John.
9:14 🥰
Small tip for fellow home cooks when using store bought stock and rotisserie chicken in stews/ soups: fortify the stock with the bones & skin of the rotisserie chicken, just boil em together for like 30 mins.
Turns your basic stock to a roasted chicken stock, makes a big difference with hardly any effort.
I’m majoring in food science and didn’t expect to see gas chromatography mentioned in this video since I was just tested on it yesterday 😭 it’s too soon lol
Finish your degree! We need you to take over when Rose retires.
I'm food science major too lol the main reason I watch this show!
keep the trauma fresh and alive or you'll forget all your hard learned knowledge :P
Cooking is chemistry. The better your lab technique and precise your formula the more consistent your results.
I for one am very glad that she mentioned gas chromatography
Airis’ gumbo is EXACTLY, to the T how my family from New Orleans makes their gumbo. Watching her make it brought back SOOO many great memories of my Papa making gumbo during the holidays, talking about life in New Orleans 🥰 Food is really a way to the soul 💙
Yes! It made me think about my Grandmama!
My Mom's gumbo is very close to my heart. As they said here, making it is a labor of love. If I ever meet a girl who can cook gumbo the exact same way as my mom I'll marry her on the spot.
My extended family cook it like this during the holidays, too, but add oysters and either clams or mussels. They call it Hundred Dollar Gumbo, because all the seafood and other ingredients that go in cost about a hundred dollars, just for that one pot. Come to think of it, they may need to change the name with the cost of food going up. 😂
the way John is saying „kiełbasa” makes my polish ears proud lol
I live in Pittsburgh, Pennsylvania (lot of polish immigrants) and a lot of people here say “Kiel-bossy” 😂 bit of an adjustment when I moved here.
КОЛБАСА!!!
KURVA
My local grocery store sells a large frozen bag of Gumbo base you just add to a pot with some meat. I consider that a level 0 meal!
sounds easy but can still be delicious!
Pre-made roux is a big thing even in Louisiana 🤷♀️
@@TheJohnsKitchen I've used it a few times, it's great stuff!
Silly but funny!
As a person of Cajun Descent,
GET OUT.
I loved that Airis used the scraps for making stock with. I do this with onions and celery all the time. In fact, I have some pieces in a bag in my freezer that I'm going to use to make homemade chicken stock with.
9:08 John is just such a sweetheart with his handy dandy hot pink spatula: "It's got a little bit of fairy magic. Just like me". Just love it
I have an idea for a future episode: 4 Levels of French Onion Soup.
My absolute favorite soup of all time.
Okay hear me out : an entire series of just making soup
@@kieraughhh3020 yessss
Hmm l grew up in a culture that literally uses soups and stews the whole fall winter season so it would be really interesting to see what they would come up with. My family literally has at least 5 traditional Onion soup recipes that are favourite ( l am allergic to Onions so l have to go based on what others say ) which are supposed to taste divinely
I am from Louisiana and all three chefs did the gumbo proud. #3 is an artiste, but all three made a bowl I would GLADLY eat. I love food. It makes us ALL happy and brings us all together. Well done to these chefs. I am pleased.
Very proud of John for stepping out of the comfort zone and doing your best! Great first try! Everyone's dish made me hungry 😋
I love seeing new chefs! Welcome to the show Airis and Heather.
All 3 Gumbos looked great, but if I had to choose, I'd take the level 3's gumbo, because it's got okra in it.
Whenever they said Bay leaf, the subtitles said babies..
"Now we're gonna add in my 𝐛𝐚𝐛𝐢𝐞𝐬"
The editing on this video is so good. So often, they/you focus on the differences between the different levels, but I love how you had times when they did or said the same thing simultaneously: it really showed how the foundation of a dish is the same, but you can put your own special touch on it.
"Its got a little bit of fairy magic, just like me"
We stan
Everyone: okra
Me: ummm.. (whispers) ladies' finger
*Brays* BHinDI :P
@@mrudulasrivatsa YAAS BHINDI is where it's at.
@@nigelmarvin1387 Yes they are! But in South Asia, we call okra as ladies' fingers! :D
Me as a child and grown up: Yuck !!!!!
Level 7381567367261877918971: Tiana and her Dad!
Frank frank frank frank.
Guys he’s got his own channel. Go there and see what five million ingredients he had concocted in his science lab and garden instead of filling the comments here
Thank you! You have my kind regards, my good sir
Your comment killed me! 😂😂😂😂😂
Wait seriously!?
@@evanjacob8463 yup! Everyone should go visit. It’s called ‘ProtoCooks’
Everyone knows that, but the meme started on this channel, so it'll remain here until Frank ends this universe and recreates another in his image
_”You could use a pepper other than Green”_
- John, 2020
_”And I guess it’s roughly equal proportions?¿”_
- Also John, 2020
"Don't quote me on that" - also John 2020
I really love these with the chefs in their home kitchens. It's so much more natural and personable than the studio. I hope Epicurious can keep it like this post-covid.
This is the second recipe that John has dinner that he had never done before I’m not mad about it ( kind of with the rotisserie chicken but I’ll get over that)
I actually kinda like watching them improvise with things like rotisserie chicken, I think it makes the dish more approachable for beginners. You, too, can make gumbo that actually tastes like gumbo!
I think it's in the spirit of gumbo still. As a shortcut, it's fine. It's flavored and he added it at the end so it didn't get overcooked. I'm not mad.
I’m not mad at the rostisserie it’s the addition of tomato I can’t forgive…
Airis is EXACTLY the type of chef I want a gumbo recipe from...im drooling thinking of all that deliciousness
If you live anywhere in, or less than 100 miles near Louisiana, you or your family probably have your own recipe. And that’s the amazing thing about gumbo, is that every recipe is different, and you can make it your own.
My grandpa during the holidays makes sealed jars of dark roux to give as gifts, because gumbo is great to eat during cold weather, and sometimes a good roux can take as long as 45 minutes.
Airis' gumbo has me ready to make gumbo this week!! I wish I lived closer to fresh seafood! I aspire to be a chef like Airis. Right now I'm level 2.
Keep Cooking! 😊
Airis is a Level 3 Chef AND a grandma??!? Level 10.000 unlocked! 💥
A Grandma?????? lol
She said her gumbo was grandma approved, not that she was one.
8:13 - [Isaac Toups laughs maniacally somewhere in the distance, in the middle of making a 5-minute roux]
[He then stops and says "no, yeah, but she's right."]
Airies made gumbo look so good that I would risk my shellfish allergies to try just a bite knowing I’ll probably die for it XD
The editors really do be dissing John though, doesn’t deserve it whatsoever such a nice dude
Why aren't the recipes in the description anymore?
That sucks nowadays I made the French toast recipe from the level 3 and it was good i want to make more
wait... I never knew they were there to begin with... I was always sad they weren't there... jeeze...
They probably want to sell you a subscription.
I'm four minutes in and I am salivating for Chef Airis's gumbo. Wow. Sometimes I feel like the chef overdid it and prefer the home cook version (at least in my head since I didn't get to taste it.) Not this time.
Always learn the correct way to do something. Then you can screw it up on your own.
"It's covid, we're all used to crying"
Well aint that the damn truth. I'll cry over anything at this point. When you're stuck inside, everything is the end of the world.
Sorry to hear this. Fingers crossed you will get to do all the cool stuff you enjoy soon. Stay safe and awesome.
I absolutely love how much John has improved in cooking and that now he actually knows what he is doing right or if he is doing it wrong ❣️
!It's Covid, we're all used to crying" Soooo true
Born and raised native. Neither me or my mom ever used stock in our roux - straight up water. Once I got more into cooking I started using boxed bone chicken stock. I can take or leave okra but when I make it myself I use file. I noticed they all added their proteins to the roux before adding stock. I've never done it that way. There's really no wrong way to do this providing you got the basics: roux, trinity, sausage, and chicken/seafood. But level 3's distinction between Cajun and Creole style is NOT how I've always heard it. I've been taught the difference is whether or not you include tomatoes. Cajun's typically don't use a lot of tomato whereas Creoles do.
Gumbo is my favorite thing to eat. I have it every Christmas
Every Christmas and Mardi Gras
yo sameeee, my great uncle make a huge pot on Christmas eve and potato salad
*I Gumbo. You Gumbo. He, she, me Gumbo!*
Gumbology
I wonder if a fall from this height would be enough to kill me.
@@trevorpacelli8056 dark squidward 😂😂😂
frank is probably growing his avocados with spring water
yammyy....
You mean Frank?
You mean frank.
This whole comment confuses me. Don't you mean frank? And avocadoes don't go in gumbo.
If Emily was here, she would've used Ketchup on her gumbo.
John.Heather.Airis. you three wholesome humans are the holy trinity! I said it.
It legit looks like John broke into a vacant apartment because I don't know how a functioning kitchen can be that clean and barren.
I had a similar thought - "did he rent a place just to cook in it?!"
Maybe he just cleaned the counters off for filming. He seemed like he cooks a little anyway.
I just love John reading out the ingredients
It’s amazing how even tho it’s Johns first time making gumbo he tried his best and it looks like it turned around alright too
I'm curious as to why the ladies didn't brown/ sauté the proteins before adding herbs and liquid for the stock. Just preference?
The shrimp and oysters would have been overcooked if they were browned and then put in the gumbo unless they were literally added in the serving bowl at the end. I think they wanted the flavors to come together in the pot more so they didn't do that. I'm not sure on the duck or sausage - they probably could have been browned before adding, but most preparations of gumbo I've seen do not do that.
@@MrJacksjb Thanks.
I caught a typo- I said proteins instead of the duck bones, shrimp shells, etc 🤦♀️
It's certainly possible to do so. It's not uncommon to use roasted bones in a stock. But to my knowledge, it's not really a flavor that people emphasize in Cajun or Creole cooking for gumbo. Coming from a Cajun background myself, I've never even contemplated browning the seafood shells. My southern sensibilities actually gasped at the concept! Grilled shrimp certainly has a great flavor, but I wouldn't necessarily want the sweeter, caramelized notes in my gumbo. With the chicken/duck bones... to be honest, those would probably be absolutely delicious roasted, but you run the risk of making things a bit greasier I would think, if the marrow seeps out into the stock after. I suppose it's just a matter of tradition and preferences.
A lot of cultures don’t brown the bones or protein when making stock or braises. They still do come out yummy. I do it out of habit. I wouldn’t brown seafood parts ever though.
What do you call gumbo that doesn't tell the truth?
A Jumba-*liar!*
These all looked amazing props to John for trying something new
Louisiana STAND UP! I'm from LaPlace.
I thought I was going to have to be mad about this, being from Louisiana, but honestly, it's all good. Level 2 and 3 clearly know what they're doing and made my mouth water with their gumbo. Level 1 was trying this for the first time but the shortcuts he took are reasonable and I'm super fine with them. All around great job!
Okay I'm loving the level 3 chef. Bring her back, she is really funny and very personable.
Level 3 chef is soooo sweet and explained everything so thoroughly.
chef johnson is my favorite, what a brilliant and knowledgeable woman ♥️
I just want to say I love John. He's so upbeat, and major props to him for trying out something he never did before! That's brave to do on this show haha. Also I'm in love with the level 3 can we have her back? Heather is nice too.
Level 3 Airis Johnson won by a landslide.
Don't agree at all. The duck gumbo was both totally accurate and extremely well done. (Also, duck & chicken gumbo is just made differently than a seafood gumbo, as this video shows so well.) Clearly Airis has some great technical skills to go with her knowledge, but gumbo is a hearth and home dish that is as good or better in people's kitchens as they are in restaurants. (Source: 22 year resident of New Orleans.)
Kitchen in different levels
Level 1: super near and clean , no stuffs on the countertop , like literally zero, Nada!
Level 2: some stuffs on the countertop , some stuffs here and there .
Level 3: there's a whole open tray of stuffs , all right there in the kitchen
So honestly your kitchen says alot about you and how much you love cooking , because my kitchen is not that organised , its clean but never an empty countertop😂😂
I've had Gumbo once in my life and it was one of the best thing's I've ever eaten. I do home cook and I've looked up how to make my own but I am the only one in my extended family and all my friends who would eat Gumbo. As much as I want to cook it I don't want to be eating it every meal, every day for a week.
I’m in the same boat. I’ve never had it but it seems absolutely magical. But everyone in my household is either allergic to seafood or doesn’t like it except for me who would sell a kidney for a king crab leg. But it doesn’t seem like the kind of meal you can make a small amount of and I won’t eat leftovers more then once 😞
@@John-ir4id Not many homeless people in rural England.
@@theZmoee duck and sausage gumbo is definitely really tasty if seafood is an issue. Sometimes in the swamp areas, rabbit and alligator gumbo is a thing because you know, they are everywhere...The trick is to smoke the meat before you make the bone stock and add the meat last minute. And rice flour is a great gluten free replacement. It makes a great thickener but if someone is allergic to grains in general, cassava based gumbo has grown in popularity recently. It is possible to make a smaller batch but it is more difficult. What is easiest is to make a jar of roux with all the good stuff in it and jar it. Its a great thickener in general to make gravy, gumbo, stew, etc so u can just precook the roux with all the veggies and okra and add the stuff (chicken stock, meat, etc) to it so you don't make as much. I used to give ppl jarred roux for christmas cuz its cheap to make and my northerner friends loved it 😂
@@John-ir4id Gumbo, unfortunately, is not common in England. I've only seen it once and I got it. The restaurant I got it from was taken over years ago by people who turned it from a specialty Louisiana restaurant into generic night club type 4 décor style 2 with extra blinky lights and sticky floor.
Maybe make it for a potluck at work, etc.
And as far as leftovers, I'm not a fan either but gumbo and my chicken tortilla soup are definitely worth a few dinners!!! Oh, especially over cold holiday weekends!!
I noticed the level 3 gal put the onion peel in her boil! This is key to add flavor! She's got my vote.
Louisiana LOUISANA RISE!
Level 2 and 3 chefs are both really informative. Bring them back!
I’m seeing all these comments about how Tomatoes do not belong in gumbo. You are right and wrong. Tomatoes should NEVER go in a gumbo only containing land animals or a Cajun Style Gumbo , However, it’s ok to add some type of tomato whether it be diced, sauce , or paste , to a Seafood gumbo or a Creole Style Gumbo. I’m blessed to have both Cajun and Creole blood running through these veins and I cook and love both. It goes the same way with Jambalaya. something we can all agree on is Carrots should NEVER be in ANY type of gumbo. Now that’s a gumbo sin lol . Who else here also serves potato salad as a side when serving gumbo 🙋♀️ ? I loved this video. Love y’all ❤️✌️
Finally. I've been waiting for this episode since the moment i knew about gumbo.
Did the first chef just move there or is it just for the sake of filming? It looks so empty :(
pro chef is lovely, would love to have her as my instructor in culinary school
Exactly what I was wondering, it looked like he was filming in a kitchen set in the back of Home Depot.
Maybe neither. I grew up with such a cluttered kitchen that I purposefully keep my counters as empty as possible. He could have the same dislike for anything on his counters.
@@whidbyfamilyvlogs6516 Ooooh, yeah could also be the case. My counter always has my knife block and a few other things, that's why it looked so empty to me haha
Maybe cleaned for filming. I'd do the same thing if I knew millions of people will see my kitchen lol.
he could just barely use the kitchen also😅
This is the first video I've seen on youtube of people making New Orleans food and it's not a complete travesty. Chef's 2 and 3...great stuff. I've literally never seen an acceptable video of gumbo being made in the RUclips era...but here it is.
For all of you that don’t know the word “GUMBO” means okra for all of you the op out on the okra js
THANK YOU. i hissed in cajun seeing only 1 person use okra.
Okra gumbo is slimy and nasty and u can’t change my mind
@@Jay-tz8cf more for us!!!
Semantics are debatable lol. Louisiana is split into 2 groups when it comes to this 😂. Seems there’s those who absolutely only accept okra gumbo and those who think it’s slimey. I love watching those two go head to head lol.
@@Jay-tz8cf thats why the level 3 fried it out a little before adding it
Nah nothing can beat grandma’s gumbo and The level 3 chef could almost make it to a grandma level
I love the level 3 chef!!
I agree! She is a good teacher. Explains why she is doing each step.
Airis is a Michelin star chef waiting to happen... so graceful.
I would like it if the food scientist cooks something. Wonder if it will be better than level 3?
Me: What's the secret to your Gumbo?
Level 2 & 3: A good roux
Level 1: A bit of fairy magic 😉
😅🤣😂 Love this episode it was very informative and entertaining 💚
As a brit. I spat out my tea when the level 2 chef pronounced Worcestershire sauce correctly, first American I've heard do it.
when was that, i need to experience this cultured moment
True, it's a struggle for most. That said, New England has a lot of English town names, including Worcester, Gloucester, and Leicester just in Massachusetts, all pronounced basically the same as in the UK, so I only learned after leaving that it was a hard word for many other Americans.
I don't even have to watch to know the Level 3 chef THREW DOWN!
Did john say "onion power" when he was listing off ingredients on the chicken stock?
Yes, there’s usually onion powder in boxed broths and stocks.
@@ytreece but is there onion power?
Those all look bomb but I would tear that seafood gumbo up! Side note - I grew up with the same wooden salad bowls she used to make it. I felt so at home watching this.
Pro Chef’s gumbo looks so damn delicious. I’d pay thousands for that type of gumbo.
Me Pole laughing like maniac every time they said kielbasa XD
I sorta like it when they have chefs who, regardless of their level, have actually made the recipe before and tweaked it based on their tastes, budget, heritage, and otherwise. I don't understand why Epicurious would pick chefs who never cooked the recipe of the day before.
I agree!!! It should never be someone’s first time making the dish (except for maybe level 3 chef that seen the food be cooked numerous times)
Having made Isaac Toups Gumbo to his recipe for the last few months I'm looking forward to trying some tips and variations from here, however everyone on the vid seems to say the gumbo should only simmer for about an hour until done.... I let mine bubble for 3 hours?
Just going off Isaacs recipe for letting it roll, and definitely have a preference for a thicker gumbo, although I've never heard of the Okra or fili(?) powder to thicken it... I'm pretty sure they arent something readily available in English supermarkets
It definitely doesn't seem to be hurting it as every time it comes out rich and smokey, but as the family starts getting impatient around the 2 hour mark if there's a way to cut that corner I'm sure they'd want me to take it!
File powder, in case you're searching for it. And if you're using file it's better to add to the serving bowl than to the pot while cooking. But a couple other ways to thicken your gumbo are to start with a bigger roux, or just adding a corn starch slurry toward the end. Be cautious/sparing with corn starch, because it gets much thicker than you'd expect.
Let’s hope Epicurious pay their poc workers cause 2020 is horrible enough
Frank still in the bayou talking to an old man about a local legend who is rumored to have the best gumbo recipe
John's stock preparation scene was just him reading the stock packaging 😭😭
Because I don't think the video really does this, let's define some terms. Cajun dishes are native to South Louisiana outside of New Orleans and usually use a flour-based brown roux. Creole dishes are specific to the French, Spanish, and African influences of New Orleans and most often have a tomato base instead of or in addition to a brown roux. (Take for example the dish Shrimp Creole, shrimp in a red sauce.) I have never seen a creole gumbo like Chef Arris's. They look more like John's. But that being said, every one of these seem absolutely delicious, especially the second two. One note: you don't traditionally see sausage in a seafood gumbo. Usually only in chicken or duck gumbos because it can overpower the seafood flavor. But just because it's tradition, doesn't mean you have to do it that way lol.
Then you have a very limited view of gumbo. That's literally a typical creole seafood gumbo. Copy and texting from the internet doesn't make it the gospel truth.
@@mikiniwilliams5916 My family's Cajun (lots of LeBlancs & Brauds), and I've lived in both Lafayette and New Orleans, so I know what I'm talking about. But you have every right to disagree because traditions have developed differently in different cities around Southern Louisiana. I'm not interested in fighting about food. All of it is delicious!