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BamaProud

BamaProud

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Shelby County, TN
Gumbooooo Daaaaaayyyyyyyeeee!

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Started around 10 am. Lots of chopping, peeling and one heck of a messy kitchen....but it will be worth it in about 2 more hours.
 
I always add a 2nd dose of okra about and hour and a half before its done, that thickens it up pretty well.

I add my roux (tempered with the soup) about 30 min's after boil, then the 2nd addition of okra at around 3 hrs.
 
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Lots of people say butter is the way to go...however I have had to throw out several batches of roux that burned when I tried to use butter. Ghee is the way to go IMO if you want to use (only) butter.
 
BamaProud said:
Poser do you refrigerate your Ghee? I always do but hear that it is really unnecessary if made properly.
Click to expand...

Ghee (clarified butter) contains no butter solids and is recommended to be stored at room temperature.
 
BamaProud said:
That is what I hear, but I am always worried I didn't get all of the milk solids out...so I guess its just a precaution.
Click to expand...

It doesn't matter.....it'll last a good while. If you do it yourself, it's not a big deal. Keep it in a cabinet, and you'll be fine.
 
We don't even refrigerate our butter after it's been opened. Put it in a Tupperware, and we use it before it starts to mold.....about a week or so.
 

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