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TIGRLEE 
LSU Fan
Cenla
Member since Nov 2009
14179 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:34 pm to Catman88)
IDK.. I have this buddy thats a chef..semi.
Anyway he always said thats what he used..
so I tried it....Just take two or 3 big scoops and throw it in the the roux when its 95% the color you want...
Wait and see how it looks.... amzingly smooth.
Adds good flavor too.
This post was edited on 11/15 at 3:35 pm
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LSUballs 
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
14454 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:36 pm to TIGRLEE)
Oh, you were being serious. I thought you typoed. 
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TIGRLEE
LSU Fan
Cenla
Member since Nov 2009
14179 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:37 pm to LSUballs)
dont hate til you try it.
Seriously.
I thought same as you at one point of my life.
This post was edited on 11/15 at 3:38 pm
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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
36336 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:38 pm to Motorboat)
Please provide the exact "laws of science" broken here before we start citing BS please.
Harold McGee On Food and Cooking, p.617:
"... in addition to coating the flour particles with fat and making them easier to disperse in hot liquid, roux making has three other useful effects on the flour. First, it cooks out the raw cereal flavor and develops a rounded, toasty flavor that becomes more pronounced and intense as the colour darkens. Second, the color itself - the product of the same browning reactions between carbohydrates and proteins that produce the toasty flavour - can lend some depth to the colour of the sauce.
Finally, the heat causes some of the starch chains to split, and then to form new bonds with each other. This generally means that long chains and branches are broken down into smaller pieces that then form short branches on other molecules. The short, branched molecules are less efficient at thickening liquids than the long chains, but they are also slower to bond to each other and form a continuous network as the liquid cools. The sauce is therefore less prone to congeal on the plate. The darker the roux, the more starch chains are modified in this way, and so the more roux is required to create a given thickness."
Must have missed the part where roux becomes starch and fat again.
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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
36336 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:39 pm to TIGRLEE)
Well thats a new one I havent seen before..
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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
14454 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:41 pm to Catman88)
I bet motorboat and that other dude feel dumb now.
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Motorboat
LSU Fan
Baton Rouge
Member since Oct 2007
4917 posts
 Online
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:42 pm to hooper27)
quote:
are you the one who got on matini's ass. i was talking to capt. st i think thats his name on here. you need to meet us for a drink
Yep. Capt ST can't hang with me.
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hooper27
Member since Sep 2012
251 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:48 pm to Catman88)
i'm still laughing. so now your getting your recipe's from harold mcgee. who is he, sounds like some science teacher in new jersey that's a part time cook. oil will rise on top of water it's a fact of life. i can't say it any clearer than that.
This post was edited on 11/15 at 3:51 pm
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Motorboat
LSU Fan
Baton Rouge
Member since Oct 2007
4917 posts
Online
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:49 pm to LSUballs)
quote:
I bet motorboat and that other dude feel dumb now
did you actually read his quote? I'll give you the Cliff's notes:
1. Roux develops roasted flavor
2. Roux adds color
3. The starch splits due to heat, changing the thickening characteristics of flour.
Nowhere does it say the character of the oil is changed. Boy I feel dumb.
ETA: I was on to the microwave steak years before ever knew this board existed. don't hate a first mover brah.
This post was edited on 11/15 at 3:56 pm
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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
14454 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:52 pm to Motorboat)
Haha. Both of yall are stupid.
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hooper27
Member since Sep 2012
251 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:53 pm to Motorboat)
i read it twice. it actually gave me a headache, but hey i went to lee high. i must have gotten an f in molecular food science.
This post was edited on 11/15 at 3:55 pm
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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
36336 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:56 pm to hooper27)
So when you make a bechemel sauce you skim the oil out too?
Oil rises because of its density. Roux <> oil
The combination of the oil and the fat alters teh density. The quote I provided just talks about how it allows particles to dissolve in solution. You really think roux is some south louisiana phenomenon? You do get some separation of the two but not the entire thing as you suggest.
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hooper27
Member since Sep 2012
251 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:57 pm to hooper27)
i'm going to get a drink. motorboat you will have to defend the honor of gumbo by yourself. good luck.
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jack6294
LSU Fan
Greater Baton Rouge Area
Member since Jan 2007
2501 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:59 pm to hooper27)
Bread
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hooper27
Member since Sep 2012
251 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 3:59 pm to Catman88)
do you put water in bechemel sauce. i don't. this shite is getting old. let's just agree to disagree
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LSU Piston 
USA Fan
Baton Rouge, LA
Member since Feb 2008
1391 posts
Online
| re: Removing the oil from gumbo (Posted on 11/15/12 at 4:01 pm to Catman88)
quote:
Catman88
How do you make a roux to prevent this excess oil, as much as possible?
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LSUballs
LA-Monroe Fan
RayVegas LA
Member since Feb 2008
14454 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 4:02 pm to hooper27)
So when you put gumbo in the fridge every bit of oil comes to the top? That's what you're saying. And what you're saying is wrong. A lot of the oil stays in the gumbo and doesn't seperate. Let's just agree you don't know what you're talking about.
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tigeryat
LSU Fan
God's Country
Member since Oct 2005
2399 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 4:08 pm to LSU Piston)
I limit the amount of oil that goes in. I use a dry roux, pull the skin off the chicken, and render the fat out of any sausage or andouille.
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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
36336 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 4:08 pm to hooper27)
There are emulsifiers. You know where there is a molecule with one end that attracts oil and another end that attracts oil?
Mayo is oil with water so is Hollandaise. The egg is used there. In gumbo there are other things okra being a candidate.
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Catman88
LSU Fan
Baton Rouge, LA
Member since Dec 2004
36336 posts
| re: Removing the oil from gumbo (Posted on 11/15/12 at 4:12 pm to LSU Piston)
quote:
How do you make a roux to prevent this excess oil, as much as possible?
Making sure you dont incorporate excess oil (oil from chicken and andouille for example)
DEF making sure you dont have immediate separation by the roux breaking due to sharp temp changes when adding the stock to the roux. Make sure they are even temp then allow to heat after each addition.
You will have some oil separation afterwards but should be minimal. Should NOT be all of the fat you put in. Gumbo fat and calories due to the roux even when perfectly skimmed.
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