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re: No oil gumbo
Posted on 12/23/15 at 7:50 am to dallastiger55
Posted on 12/23/15 at 7:50 am to dallastiger55
Gotta use oil to make a proper roux,
I always do this as its simmering down, you can get a good bit of the oil out this way.
quote:
I always skim the top oil after the gumbo has settled.
I always do this as its simmering down, you can get a good bit of the oil out this way.
1
Posted on 12/23/15 at 7:56 am to LSU-MNCBABY
I was dead set for a long time about using the oven roux without oil. 3-4 years ago I decided to try it and it's awesome.......I've won two gumbo championships with it: One doing a seafood and the other a chicken and andouille.
You do have to whisk the hell out of it as you add it to the boiling stock.
I still use both methods and can't really taste a difference.
You do have to whisk the hell out of it as you add it to the boiling stock.
I still use both methods and can't really taste a difference.
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