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Started By
Message
Removing the oil from gumbo
Posted on 11/15/12 at 1:52 pm
Posted on 11/15/12 at 1:52 pm
How do you guys do it? I feel like I'm skimming the top forever, removing too much liquid.
I've heard of people waiting for it to cool down, turning the oil into 'chunks' that float to the top. Any truth to this? I can't imagine waiting for the gumbo to cool down. Usually I want to throw my mouth in the pot soon after I make it.
12
Posted on 11/15/12 at 1:54 pm to LSU Piston
I use eithter a boom, or some carbon eating bacteria.
Posted on 11/15/12 at 1:54 pm to LSU Piston
try taking a paper towel and gently laying it on the top. then remove oit and throw it away. two or three times and most of the oil is gone.
works at my house.
works at my house.
Posted on 11/15/12 at 1:55 pm to MeridianDog
I think Kevin Costner has a machine that does this rather well.....
Posted on 11/15/12 at 1:55 pm to coolpapaboze
Excellent response
BP hired guys to remove it. Had friends who got rich that way.
BP hired guys to remove it. Had friends who got rich that way.
Posted on 11/15/12 at 1:56 pm to LSU Piston
Make a dry roux and you'll have to skim much less.
Posted on 11/15/12 at 1:56 pm to fleaux
quote:
I think Kevin Costner has a machine that does this rather well.....
Posted on 11/15/12 at 1:57 pm to MeridianDog
quote:
try taking a paper towel and gently laying it on the top. then remove oit and throw it away. two or three times and most of the oil is gone.
works at my house.
Never even thought of this.
Posted on 11/15/12 at 1:57 pm to Motorboat
quote:
Make a dry roux
What's this?
Posted on 11/15/12 at 1:58 pm to LSU Piston
A good way to do it if you have time... Make a stock with a chicken and get the oil out then. Put stock in freezer allow to harden enough to scrap oil off top layer then heat back up for use. That takes out a lot of oil. Make sure the temp of liquid is close to that of the roux or it will break up and give you more oil from the roux. When I make stock in advance I have very little oil to skim.
Posted on 11/15/12 at 1:59 pm to Catman88
quote:what he said
A good way to do it if you have time... Make a stock with a chicken and get the oil out then. Put stock in freezer allow to harden enough to scrap oil off top layer then heat back up for use. That takes out a lot of oil. Make sure the temp of liquid is close to that of the roux or it will break up and give you more oil from the roux. When I make stock in advance I have very little oil to skim.
Posted on 11/15/12 at 2:02 pm to LSU Piston
I always cook my gumbo the day before i want to eat it so when I take it out the fridge to reheat I remove the solid oil.
Posted on 11/15/12 at 2:03 pm to LSU Piston
I don't get much, if any, liquid when I'm removing the oil from mine. I just spoon it off. Comes mostly from the sausage/andouille. Gumbo is always better the next day, but I've never put it in the fridge to harden the grease first.
The advice on removing the fat from the stock before using it is good.
Using a dry roux is not the answer. You're going to have fat from the sausage unless you use that and you shouldn't have a bunch of oil from the roux unless it separates.
The advice on removing the fat from the stock before using it is good.
Using a dry roux is not the answer. You're going to have fat from the sausage unless you use that and you shouldn't have a bunch of oil from the roux unless it separates.
This post was edited on 11/15/12 at 2:05 pm
Posted on 11/15/12 at 2:03 pm to LSU Piston
If I'm making it for a party I use a ladle and gently scoop some fat out. If I'm cooking for the fridge I just throw it in tupperware and lift out the chunks of fat congealed on top. Very easy.
Posted on 11/15/12 at 2:04 pm to LSU Piston
I've heard of people using bread for this.
Posted on 11/15/12 at 2:20 pm to fleaux
quote:
I think Kevin Costner has a machine that does this rather well.....
This is funny. I
Posted on 11/15/12 at 2:23 pm to Rouge
quote:
what he said
Not even close. Spread flour out over a baking sheet and put in a 375 oven. When it browns a bit, stir the flour and return to oven. Repeat until it all gets browned to desired color. Boil your stock and add the browned flour to thicken. Same as a roux without the oil. Healthier, easier and it tastes better if you ask me.
Posted on 11/15/12 at 2:23 pm to Corn Dawg Nation
Mama did it with a clean dish towel I use Bounty. Works every time.
Posted on 11/15/12 at 2:25 pm to Gris Gris
quote:
Using a dry roux is not the answer.
how did I know you'd disagree with me? While it may not eliminate all the grease, I'd venture to say a dry roux would eliminate about a cup of oil (the standard amount most use to make a roux).
Posted on 11/15/12 at 2:27 pm to Motorboat
I find the most oil comes from the chicken. I never have a lot of oil from the roux.
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