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Started By
Message
re: Too much oil/grease in gumbo
Posted on 10/5/15 at 11:33 am to tigeryat
Posted on 10/5/15 at 11:33 am to tigeryat
quote:
You need to try a dry roux and see if you like it. I seldom make a roux with oil anymore
This is how I do it. I put lots of sausage and meats so it still has fatty oils, but it keeps it from being too greasy. I just saute my trinity in butter, then mix in my dry roux before adding stock. I find this order keeps the flour from lumping up.
0
Posted on 10/5/15 at 12:35 pm to wahootiger
I use equal parts oil and flour
Posted on 10/5/15 at 12:53 pm to unclebuck504
quote:
2. Make sure the roux is hot as well as the stock when you add stock to the roux.
Did you type this out wrong? Adding hot roux to hot stock is a big no-no. Rule of thumb is to cool down the roux with trinity before adding to boiling stock.
Posted on 10/5/15 at 2:31 pm to heypaul
quote:
hen "spoon" any greasy looking water (sheen) off the top with a spoon...
This, after you get your seasonin right at the end, cut fire down almost off, once it stops boiling grease will float to the top
Posted on 10/5/15 at 3:54 pm to SUB
I didn't properly articulate what I meant. I'm not saying add "boiling" stock to sizzling hot roux, what I'm really getting at is that there shouldn't be a huge difference in temps.
And yes, I add in trinity after the roux is to the desired color, but it's still hot when I add hot stock. Believe it or not, people allow either the stock or the roux to cool TOO much,and then try to combine them. Disaster. The same fugged up physics are usually the culprit behind a lumpy gravy.
And yes, I add in trinity after the roux is to the desired color, but it's still hot when I add hot stock. Believe it or not, people allow either the stock or the roux to cool TOO much,and then try to combine them. Disaster. The same fugged up physics are usually the culprit behind a lumpy gravy.
Posted on 10/5/15 at 4:21 pm to wahootiger
I brown my chicken in a broiler pan for a few minutes before dropping in my gumbo. This heats the fat off the chicken and the grease drains into the pan. It'll significantly cut down the grease.
Posted on 10/5/15 at 4:28 pm to bdevill
quote:I use chicken thighs for my gumbos. It's amazing how much fat comes from them. I now bake them fully in the oven before adding the meat. Cuts down on the fat dramatically.
I brown my chicken in a broiler pan for a few minutes before dropping in my gumbo. This heats the fat off the chicken and the grease drains into the pan. It'll significantly cut down the grease.
Posted on 10/5/15 at 4:31 pm to SUB
quote:I was wondering when the 'easy' method would be posted.
Do you skim grease off the top before serving? Just take a big shallow spoon and barely dip it to get most of the grease out. You can also get it out easily after refrigerating.
Posted on 10/5/15 at 4:38 pm to Count Chocula
quote:
I was wondering when the 'easy' method would be posted
i think it is easier. what am i missing?
Posted on 10/5/15 at 4:39 pm to Rouge
quote:
i think it is easier. what am i missing?
cmon rouge. he's agreeing your fridge technique is easier.
Posted on 10/5/15 at 4:44 pm to Rouge
quote:It is... your not missing anything. Take large spoon, hold at correct angle, scoop off grease.
i think it is easier. what am i missing?
Not difficult et-tal.
Posted on 10/5/15 at 4:46 pm to Count Chocula
i am a dissapoint count.
fridge method is easier. just grab the grease 'plate' off the top and toss in trash.
fridge method is easier. just grab the grease 'plate' off the top and toss in trash.
Posted on 10/5/15 at 5:05 pm to CAD703X
Refrigerator method would be 1-b.
1-a is removing with spoon right before serving.
1-a is removing with spoon right before serving.
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