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Started By
Message
re: Removing the oil from gumbo
Posted on 11/15/12 at 9:08 pm to hooper27
Posted on 11/15/12 at 9:08 pm to hooper27
Listen up newb. Here's my quote:
The point was that I don't put a lot of herbs and other flavors in gumbo. It stands on it's on with the roux and good stock. I have put thyme in seafood gumbo before. That's probably been 15 years ago. Big damn deal.
Here's a quote from you.
WTH! I don't even know what to say about this. It's so damn bizarre. Why in the heck would you want to infiltrate good gumbo with foamy garbage intentionally and unnecessarily?
If you didn't do the above and made a damn stock, strained it and used that for the gumbo, you wouldn't have to do that or this:
OMG! You've uncovered a secret! Sheesh. This is another one of your dumbarse statements and I don't expect it will be your last. Just because I can make gumbo doesn't mean I don't like anyone else's. I love Don's in Downtown Laffy's gumbo. I lived in Laffy when I was very young. It brings back memories. I've said that a bunch of times, but you being a newb wouldn't know that. It's sort of joke on the board so hence the pic of Don's shrimp gumbo. Now, go drink another 24 beers and take a break from the F&DB.
P.S. Otis, I think that okra soaks up all of your oil. Touche', though.
quote:
I prefer file on the side and I don't use it in chicken gumbo. Use it in turkey on occasion and in seafood gumbo.
No bay leaves in my gumbo. It ain't an eyetalian dish. Thyme in seafood gumbo, only, and not usually. If you have a good stock, trinity, a good roux and good sausage or andouille, you don't need all manner of herbs and seasonings to make it taste good. A little parsley and green onions at the end is enough. Always skim the fat.
If you like okra, use it but not too much. If you like tomatoes for a Creole version, don't serve it to me.
The point was that I don't put a lot of herbs and other flavors in gumbo. It stands on it's on with the roux and good stock. I have put thyme in seafood gumbo before. That's probably been 15 years ago. Big damn deal.
Here's a quote from you.
quote:
When gumbo comes to a boil add raw chicken. Let it come back to low boil. Gumbo will look nasty with oil and white foam from chicken.
WTH! I don't even know what to say about this. It's so damn bizarre. Why in the heck would you want to infiltrate good gumbo with foamy garbage intentionally and unnecessarily?
If you didn't do the above and made a damn stock, strained it and used that for the gumbo, you wouldn't have to do that or this:
quote:
Now add your seasoning and chicken base
quote:
i posted recipe on second page go look it up. also i asked gris gris if her pic of gumbo was from don's, which it was. i don't understand if you make such great gumbo why not post you're own pic.
OMG! You've uncovered a secret! Sheesh. This is another one of your dumbarse statements and I don't expect it will be your last. Just because I can make gumbo doesn't mean I don't like anyone else's. I love Don's in Downtown Laffy's gumbo. I lived in Laffy when I was very young. It brings back memories. I've said that a bunch of times, but you being a newb wouldn't know that. It's sort of joke on the board so hence the pic of Don's shrimp gumbo. Now, go drink another 24 beers and take a break from the F&DB.
P.S. Otis, I think that okra soaks up all of your oil. Touche', though.
2
Posted on 11/15/12 at 9:10 pm to Motorboat
quote:
This is because some of the oil is emulsified in tiny oily bubbles in the water based stock.
Well I'll be damned...we got ourselves a science professor on the board.
Posted on 11/15/12 at 9:12 pm to Gris Gris
quote:
Removing the oil from gumbo
How to remove oil from gumbo? Damn.
Posted on 11/15/12 at 9:17 pm to Gris Gris
i'm getting sleepy and squinting through one i, should i save this one til tomorrow?
Posted on 11/15/12 at 9:18 pm to Ole Geauxt
it's gettin real in here. Whoda thunk gumbo oil to da top was a major concern. Posted on 11/15/12 at 9:20 pm to OTIS2
will you sign up for cook off at ivars or hide behind your computer screen. are you saying since you have over 14,000 post that you know more than someone with one post. wow. i think tigerdroppings has become your life. there's a big world out there. step away from the keyboard.
Posted on 11/15/12 at 9:23 pm to hooper27
I'm putting a fif on Oteece.
Posted on 11/15/12 at 9:26 pm to hooper27
WTH! Hoop, why are you taking a blind drunk swing at me? I haven't done shite to you in this thread or any other.
Hoop, why are you taking a blind drunk swing at me? I haven't done shite to you in this thread or any other. Posted on 11/15/12 at 9:37 pm to LSUAfro
quote:wonder if a tampax or a diaper has ever been used?
gumbo oil to da top
Posted on 11/16/12 at 8:09 am to OTIS2
quote:
Well I'll be damned...we got ourselves a science professor on the board.
There's some in this thread but I'm not one! Although I will say once more--several positions in this thread defy logic and science.
Also, GrisGris's gumbo is greasy
Posted on 11/16/12 at 8:11 am to Motorboat
Thanks everyone for some very good info!
Posted on 11/21/12 at 12:30 pm to LSU Piston
Well just how the frick did I miss this thread?
Gold man. I'm talking G O L D.
Gold man. I'm talking G O L D.
Posted on 11/21/12 at 1:14 pm to MeridianDog
quote:
try taking a paper towel and gently laying it on the top. then remove it and throw it away.
this
Posted on 11/23/12 at 10:31 am to Banshee
I'm at work and just read this post again with my secretary, she's still laughing. Catman will you post what you do for a living and where your from. We have a bet in the office. I think you are a middle school science teacher. she thinks your a yankee that moved to louisiana. (roux gelatinzation, starch chains, branched molecules). This is funny, there is no way I could make this up. I have already figured out that gris gris is the sous chef at red lobster on bluebonnet. Gris gris had me stumped, i agree with about eighty percent of what she says. I could not understand how her magic roux would not release the oil. I know the mayans say the end of the world is next month, so I thought this was a sign from nature that the end was upon us. Then the light bulb went on. Gris gris I know how you can make a fortune. First hire an attorney and patent your famous roux. The next time bp has an oil spill in the gulf. They can spray your roux instead of chemicals to suck up the oil. In a couple months when your roux washes up on the beach in destin. The tourist can wash off the sand and make gumbo. All joking aside when you make gumbo using two cups of oil, you will have two cups of oil in your gumbo. You need to get this out. Off the top of my head i can't think of any food you would want to keep oil in except mayo and salad dressing. I could not understand this, then motorboat nailed it. You make greasy gumbo. This is the answer. I'm sure your mother taught you this way. I would bet money you come from a long line of greasy gumbo makers. I was taught to get the oil out, you were taught to leave it in. I'm sad to say I cannot help you. I hope people reading this will try and get out as much of the oil as possible. Good luck.
This post was edited on 11/24/12 at 9:43 am
Posted on 11/23/12 at 10:42 am to LSU Piston
I read the first and last pages of this thread, y'all're nuts.
You take a damn spoon and partially submerge it in the gumbo to draw off the oil. Pour it in a little glass dish and repeat until the oil is removed. TF is wrong with y'all?
You take a damn spoon and partially submerge it in the gumbo to draw off the oil. Pour it in a little glass dish and repeat until the oil is removed. TF is wrong with y'all?
Posted on 11/23/12 at 10:59 am to Gaston
Well the one above you is clearly retarded as are a couple of others in the thread.
And pretty much what you said is how I have always done it. And it doesn't come from the roux but from the addition of the sausage or chicken. My seafood gumbo has no oil to be removed.
And pretty much what you said is how I have always done it. And it doesn't come from the roux but from the addition of the sausage or chicken. My seafood gumbo has no oil to be removed.
Posted on 11/23/12 at 11:06 am to Martini
When you make a seafood gumbo using two cups of oil, where do you think the oil goes. Do you think it magically disappears in the shrimp. It is still in your gumbo, it does not go away on it's own. You are another greasy gumbo maker. I don't understand why you leave the oil in.
Posted on 11/23/12 at 11:14 am to hooper27
The oil is cooked into the flour you fricking moron and it thickens the gumbo. It doesn't separate.
Posted on 11/23/12 at 11:19 am to Martini
haha. only the flour thickens the gumbo. you use the oil to brown the flour. are you really this stupid.
Posted on 11/23/12 at 1:26 pm to hooper27
You are not a bright guy. Perhaps you should hang on the rant
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