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re: Removing the oil from gumbo
Posted on 11/15/12 at 6:01 pm to Gris Gris
Posted on 11/15/12 at 6:01 pm to Gris Gris
I don't have time to read through 4 pages of posts, but the oil on gumbo issue is easy to solve. The vast majority of the oil come from the roux separating when you add cold or room temp stock. I always heat the stock, after browning the veggies in the roux pour the hot stock in SLOWLY, stirring to incorporate gradually.
Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.
Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.
Posted on 11/15/12 at 6:18 pm to andouille
Lol welcome to team catgrisandballs
Posted on 11/15/12 at 6:19 pm to andouille
quote:
Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.
Exactly. The other 3 pages stem from a few guys who claim is you use 1 cup of oil in your roux, it will rise to the top and you will need to skim that off. One suggested using a dry roux if you don't wish to skim. The rest of us who know how to make gumbo pointed out that if made properly, the roux doesn't separate and the only skimming is due to the meats added. I've never skimmed seafood gumbo either.
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