re: Removing the oil from gumbo

Oh, you were being serious. I thought you typoed.

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.

I bet motorboat and that other dude feel dumb now.

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.

Haha. Both of yall are stupid.

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.

i'm going to get a drink. motorboat you will have to defend the honor of gumbo by yourself. good luck.

do you put water in bechemel sauce. i don't. this shite is getting old. let's just agree to disagree

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.

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.