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Started By
Message
re: Removing the oil from gumbo
Posted on 11/15/12 at 4:22 pm to LSUballs
Posted on 11/15/12 at 4:22 pm to LSUballs
I don't think he said that. Certainly some oil stays in as an "immersed liquid", and I would wager that eventually one could extract most of the oil through cooling and reheating.
ETA: emulsifier is the word I was looking for.
ETA: emulsifier is the word I was looking for.
This post was edited on 11/15/12 at 4:24 pm
1
Posted on 11/15/12 at 4:26 pm to Motorboat
quote:
I don't think he said that.
He said it mane. And you seemed to be agreeing with him.
quote:
i disagree. say you make roux with a cup of oil. you will skim a cup of oil out.
Posted on 11/15/12 at 4:40 pm to LSUballs
quote:
And you seemed to be agreeing with him.
In theory, he is right. The damn oil is never converted to a soluble liquid by the fact that it cooked some flour. If you take out the meats containing oil and any stock making meats, and then add roux to plain water, I would bet that at least 90% of the oil could be skimmed from the top without advanced scientific equipment.
Posted on 11/15/12 at 4:58 pm to LSUballs
My roux doesn't separate in my kitchen. The only time oil is on top is after I add the meats. I don't take 7 cups of oil off gumbo when I've used 7 cups of oil for the roux. I know this because I use a measuring cup for the removed fat. Same one I used to measure the oil for the roux.
Posted on 11/15/12 at 5:07 pm to Gris Gris
If you use okra, no skimming is required.Fact.
Posted on 11/15/12 at 5:08 pm to Gris Gris
quote:
I don't take 7 cups of oil off gumbo when I've used 7 cups of oil for the roux.
No shite. This is because some of the oil is emulsified in tiny oily bubbles in the water based stock.
Bottom line is that if you want to reduce the amount you skim, add less oil or fats. It's not that hard.
Posted on 11/15/12 at 5:14 pm to Motorboat
quote:
No shite. This is because some of the oil is emulsified in tiny oily bubbles in the water based stock.
I don't know where it goes. It may be emulsified in tiny bubbles for all I know. I just know it doesnt all sperate and come to the top as was the earlier argument that you seem to be supporting. Most of the oil you are on top comes out of the meat. The majority of the roux oil is up in the gumbo somewheres.
Posted on 11/15/12 at 5:38 pm to Motorboat
If wont reduce the amount I skim. My roux doesn't separate. If I didn't add meat, there'd be nothing to skim. That's the answer. Don't add meat and you won't have to skim.
Posted on 11/15/12 at 6:01 pm to Gris Gris
I don't have time to read through 4 pages of posts, but the oil on gumbo issue is easy to solve. The vast majority of the oil come from the roux separating when you add cold or room temp stock. I always heat the stock, after browning the veggies in the roux pour the hot stock in SLOWLY, stirring to incorporate gradually.
Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.
Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.
Posted on 11/15/12 at 6:18 pm to andouille
Lol welcome to team catgrisandballs
Posted on 11/15/12 at 6:19 pm to andouille
quote:
Since I switched to the hot stock method I only have to skim the small amount from the andouille and chicken, in seafood gumbo there is no skimming at all.
Exactly. The other 3 pages stem from a few guys who claim is you use 1 cup of oil in your roux, it will rise to the top and you will need to skim that off. One suggested using a dry roux if you don't wish to skim. The rest of us who know how to make gumbo pointed out that if made properly, the roux doesn't separate and the only skimming is due to the meats added. I've never skimmed seafood gumbo either.
Posted on 11/15/12 at 7:54 pm to Gris Gris
quote:i'm back. had to go to the bar and drink. normally three beers then go home. tonight six because of catman. you see there is a silver lining in every dark cloud. i cannot believe we are still talking about this. a couple of day's ago their was a post chicken and andouille gumbo. 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. second you said you add thyme to gumbo. that is when i knew you have no clue. you said gumbo was from don's in lafayette. i asked if you knew ashby landry. he and his brother own dons there. i agree don's has the best gumbo. go to don's on airline in br. duke landry has been cooking gumbo there for forty years. tell him that you can make seafood gumbo without oil rising to the top and he will laugh in your face. also when you look at second page of this post you will see that i said you cannot get all the oil out. but i promise you can get around ninety percent out. ivars is going to have a gumbo cook off next month. i want you to sign up. we will go head to head. i want to taste your famous gumbo. i will post the date when i find out. now i'm going to get another beer from all this typing
gris gris
This post was edited on 11/15/12 at 10:15 pm
Posted on 11/15/12 at 7:57 pm to hooper27
Damn, did punctuation get expensive or something?
Posted on 11/15/12 at 7:59 pm to hooper27
That was a weak attempt at trying to cover up your dumbassery.
Posted on 11/15/12 at 8:04 pm to LSUballs
i am terrible at typing. my secretary types my letters, and i'm a little drunk. i do apologize for that.
Posted on 11/15/12 at 8:08 pm to hooper27
Damn, hoop. I'd love to see you after a 12 pack.
Posted on 11/15/12 at 8:08 pm to Catman88
If I use chicken, I remove a lot of the oil after browning it, then continue with the rest..saves a lot of trouble and does not alter flavor..
There is usually still plenty of oil left.
There is usually still plenty of oil left.
Posted on 11/15/12 at 8:09 pm to hooper27
which.. the secretary typing or the drunk..
no need for the drunk -lol
no need for the drunk -lol
Posted on 11/15/12 at 8:10 pm to rbdallas
quote:i'm almost there
otis
Posted on 11/15/12 at 9:07 pm to hooper27
Just put half the pot on the burner. Your pot will boil on one side and push the grease into one area. Then just scoop it out with a ladle or spoon.
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