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How to Efficiently Remove Grease from Gumbo
Posted on 1/5/16 at 11:25 am
Posted on 1/5/16 at 11:25 am
From an Instructable on uses for ice cubes. Somebody who is cooking a gumbo soon, try this out.
If you have a metal ladle or a small metal container to put some ice cubes in, you can speed up the process of removing excess fat from a soup or stew.
Fill up the ladle or container with ice, and drag it across the surface of soup or stew. The drop in temperature will cause the fat to harden and stick to the outside metal. Use a paper towel to wipe the fat from the ladle and keep going until you're happy with how much fat you've removed.
If you have a metal ladle or a small metal container to put some ice cubes in, you can speed up the process of removing excess fat from a soup or stew.
Fill up the ladle or container with ice, and drag it across the surface of soup or stew. The drop in temperature will cause the fat to harden and stick to the outside metal. Use a paper towel to wipe the fat from the ladle and keep going until you're happy with how much fat you've removed.
8
Posted on 1/5/16 at 11:26 am to Stadium Rat
Wouldn't that melt the ice pretty quick?
I hate skimming grease out of gumbo, what a pain.
I hate skimming grease out of gumbo, what a pain.
This post was edited on 1/5/16 at 11:28 am
Posted on 1/5/16 at 11:31 am to sloopy
quote:I think you could get a lot of grease out before the ice melted. But even if it does, ice is cheap.
Wouldn't that melt the ice pretty quick?
It just seems like you'd be able to get just about every last bit of grease out using this trick.
Posted on 1/5/16 at 11:37 am to Stadium Rat
Make it a day in advance so you can chill it and peel off the grease in one sheet. This also gives the flavors a chance to meld and it will taste better when re-heated. Works well with all kinds of stews and gravies too.
Posted on 1/5/16 at 11:40 am to Stadium Rat
I've got one of those ladles with the slits cut into the rim, and it does the trick.
Posted on 1/5/16 at 11:52 am to Stadium Rat
Posted on 1/5/16 at 11:53 am to Layabout
quote:
Make it a day in advance so you can chill it and peel off the grease in one sheet. This also gives the flavors a chance to meld and it will taste better when re-heated. Works well with all kinds of stews and gravies too.
Listen to this man.
Posted on 1/5/16 at 11:54 am to Layabout
quote:I do this when I make it in advance, but you don't always have that time.
Make it a day in advance so you can chill it and peel off the grease in one sheet. This also gives the flavors a chance to meld and it will taste better when re-heated. Works well with all kinds of stews and gravies too.
Posted on 1/5/16 at 11:54 am to CoachChappy
quote:
Make it a day in advance so you can chill it and peel off the grease in one sheet. This also gives the flavors a chance to meld and it will taste better when re-heated. Works well with all kinds of stews and gravies too.
My method as of late. Mostly just refrigerate the stock and scrape off fat the next day. We keep the fat in the fridge for the dogs.
This post was edited on 1/5/16 at 12:00 pm
Posted on 1/5/16 at 11:57 am to Stadium Rat
I'm not doing that. 
I don't have that much grease on top of my gumbo when it's done. Takes no time to remove it.
I don't have that much grease on top of my gumbo when it's done. Takes no time to remove it. 
Posted on 1/5/16 at 12:00 pm to Gris Gris
Why are everyone's gumbos so greasy to begin with?
Posted on 1/5/16 at 12:11 pm to Honky Lips
Usually it is grease from the sausage.
Posted on 1/5/16 at 1:04 pm to Stadium Rat
i use a paper towel once grease settles to the top
Posted on 1/5/16 at 1:08 pm to Honky Lips
some ppl use too much oil when making a roux...
Posted on 1/5/16 at 1:12 pm to hungryone
quote:
some ppl use too much oil when making a roux...
awww shite
Posted on 1/5/16 at 1:19 pm to Motorboat
I never get grease on a seafood gumbo, only chicken and andouille, and it only take a few minutes with a ladle to get it off. I might try the ice trick next time, but I'm burned out on chicken gumbo anyway.
Posted on 1/5/16 at 1:33 pm to Motorboat
Do we have to revisit the historic oil on top of the gumbo thread for the second time this week?
Posted on 1/5/16 at 1:41 pm to hungryone
quote:..
some ppl use too much oil when making a roux.
10,000 up votes if I could!
Posted on 1/5/16 at 1:57 pm to Stadium Rat
Why can't we have a gumbo thread without a fight?
Fatsoff
That's an interesting idea.
Fatsoff
That's an interesting idea.
This post was edited on 1/5/16 at 2:39 pm
Posted on 1/5/16 at 2:08 pm to Stadium Rat
quote:
I do this when I make it in advance, but you don't always have that time.
Yeah, I never have the foresight to make it in advance. I just get the craving for a gumbo every so often and have to make it that day.
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