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Started By
Message
re: Removing the oil from gumbo
Posted on 11/15/12 at 2:30 pm to Motorboat
Posted on 11/15/12 at 2:30 pm to Motorboat
quote:
I'd venture to say a dry roux would eliminate about a cup of oil (the standard amount most use to make a roux).
Are you saying that almost all of the oil in a gumbo that is skimmed is the oil added for the roux?
When I make a seafood gumbo there is next to no skimming involved. Where did my cup of roux go? (I generally use half a cup of roux/flour FWIW though for most gumbos)
0
Posted on 11/15/12 at 2:33 pm to Catman88
quote:
I never have a lot of oil from the roux.
Bingo. That's because you know how to make a roux and gumbo.
Posted on 11/15/12 at 2:36 pm to LSU Piston
This stuff is a bit gritty, but it works like a sumbitch.
This post was edited on 11/15/12 at 2:37 pm
Posted on 11/15/12 at 2:42 pm to LSUballs
i disagree. say you make roux with a cup of oil. you will skim a cup of oil out. oil rises to the top. when you do chicken and sausage it will be more because of oil from sausage and chicken. this is why you don't season or add parsley at first. it will come out with the oil.
This post was edited on 11/15/12 at 2:47 pm
Posted on 11/15/12 at 2:45 pm to hooper27
you will never get it all out. just use a spoon and do the best you can. i have never used a paper towel. just a spoon
Posted on 11/15/12 at 2:49 pm to hooper27
quote:
you will skim a cup of oil out.
Wow. You're not doing something right.
Putting stock in fridge is about the best answer to removing as much fat as you can.
Most of the oil that rises to the top comes from your andouille.
I generally have very little oil to even skim off of my gumbo.
This post was edited on 11/15/12 at 2:51 pm
Posted on 11/15/12 at 2:50 pm to hooper27
So you do not believe any of the oil in the roux actually stays in the gumbo it just leaves behind browned flour?
This post was edited on 11/15/12 at 2:51 pm
Posted on 11/15/12 at 2:56 pm to Catman88
What is the best way to prevent 'excess' oil at the final stage? Is it something that needs to be tweaked during the roux-making stage?
Posted on 11/15/12 at 2:59 pm to Catman88
next time you make gumbo get a measuring cup. lets say you use one cup oil. skim oil into measuring cup. it will be right at a cup i assure you.
Posted on 11/15/12 at 3:01 pm to Catman88
quote:
find the most oil comes from the chicken
Yep. Just can't bring myself to skin the chicken because I guess I'm old school and think it just adds more flavor. But I do use the paper towel to get what I consider excess.
Posted on 11/15/12 at 3:13 pm to hooper27
I made some on Sunday.. I had almost a cup of oil from the chicken. I know this because no roux was involved. After making the roux and adding trinity and andoille I add the stock with no oil in it to the pot very slowly and allow it to get up to temp with each addition to not break the roux. The oil should NOT separate from the flour.
After that I skim out maybe a couple of tablespoons of oil that came from the andouille.
Only time I have ever seen what you describe is when I was careless and screwed up the gumbo by not having the roux and the stock at near temps and the roux broke up.
After that I skim out maybe a couple of tablespoons of oil that came from the andouille.
Only time I have ever seen what you describe is when I was careless and screwed up the gumbo by not having the roux and the stock at near temps and the roux broke up.
This post was edited on 11/15/12 at 3:15 pm
Posted on 11/15/12 at 3:16 pm to Motorboat
quote:
Not even close. Spread flour out over a baking sheet and put in a 375 oven. When it browns a bit, stir the flour and return to oven. Repeat until it all gets browned to desired color. Boil your stock and add the browned flour to thicken. Same as a roux without the oil. Healthier, easier and it tastes better if you ask me.
im doing this next time.
I use peanut butter and oil flour roux.
Sometimes I like to put a bag of oak grove base in there.
Basically the OG base is oven made dry roux.
Posted on 11/15/12 at 3:17 pm to TIGRLEE
quote:
I use peanut butter and oil flour roux.
Never tried this. You use Jiffy or some cheap stuff?
Posted on 11/15/12 at 3:21 pm to Catman88
so your telling me your gumbo breaks the laws of physics. oil will always float on top of water. what does this mean never break the roux. this is laughable. when you add water/stock the oil rises and the water/stock mixes with the flour
Posted on 11/15/12 at 3:23 pm to hooper27
do you really believe oil magically stays connected to the flour when added to water. wow
This post was edited on 11/16/12 at 11:43 am
Posted on 11/15/12 at 3:28 pm to hooper27
quote:
do you really believe oil magically stays connected to the flour.
I do. Most of it anyway.
Posted on 11/15/12 at 3:28 pm to TIGRLEE
quote:
I use peanut butter and oil flour roux.
wait peanut butter? elaborate
Posted on 11/15/12 at 3:28 pm to hooper27
quote:
so your telling me your gumbo breaks the laws of physics. oil will always float on top of water. what does this mean never break the roux. this is laughable. when you add water/stock the oil rises and the water/stock mixes with the flour
Yes. This is what he is telling you. I agree with you obviously, but people here are so damn set in their ways, that they actually will argue against the laws of science to bolster their own opinion.
Posted on 11/15/12 at 3:31 pm to Motorboat
quote:are you the one who got on matini's arse. i was talking to capt. st i think thats his name on here. you need to meet us for a drink
motorboat
Posted on 11/15/12 at 3:33 pm to hooper27
It dissolves into the liquid. Roux gelatinized.
It should not separate.
Google Starch gelatinization
It should not separate.
Google Starch gelatinization
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