We've been doing what we call "cook-offs" here for a while; a group of people cook, photograph, and discuss a particular dish in a thread devoted to that obsession. (Click here to see the list.) Over in the gumbo cook-off, Linda (fifi) threw down the gauntlet with this post:
. . . . .
Gumbo is an astonishingly varied dish, much like cassoulet, about which there are great arguments concerning what must or must not go into the pot: gumbo file powder (ground sassafras), crawfish, andouille sausage, okra, fish, chicken, pork, hocks.... The agreed-upon basics involve a dark roux (flour and oil paste), to which diced onions, bell peppers, and celery are added, to which a hot stock is incrementally added[.]
I just noticed that you said to add "hot stock." Mais non, mon cher! If the roux is hot, the stock must be cool, as in room temperature, or you will have a heck of a time.
She and I have been back and forth on this now for months, and we're still a bit confused. We've consulted McGee and resident food scientists; we've also started a thread on oil separation (click) because we suspect that the addition of stock to roux is the key to that particular problem in gumbos.
Care to dip your toe into this river of molten foodie lava? What's your opinion? Does the temperature of stock added to roux matter? If you think it does, it's because it should be simmering, right? Right?