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re: Question about my rouxs updated on of 3
Posted on 10/29/14 at 12:51 am to Langland
Posted on 10/29/14 at 12:51 am to Langland
I don't make diet gumbo. I also eat one bowl. Not a lot of roux, total, in one bowl.
I wouldn't know how to make the oil separate from the flour. It just doesn't do it. You'd have to be making a broken roux. I'd have to make a brown flour roux with no oil to eliminate it.
I wouldn't know how to make the oil separate from the flour. It just doesn't do it. You'd have to be making a broken roux. I'd have to make a brown flour roux with no oil to eliminate it.
1
Posted on 10/29/14 at 1:31 am to Gris Gris
quote:
You'd have to be making a broken roux.
Define a broken roux. What does it look like when broken?
This post was edited on 10/29/14 at 1:39 am
Posted on 10/29/14 at 2:07 am to Langland
When the oil separates from the flour and rises to the top.
Posted on 10/29/14 at 6:47 am to Gris Gris
quote:
Gris GrisThat's what I don't understand. The only thing I have to skim is meat grease. My roux doesn't separate such the oil comes to the top.
How do you know whats "meat grease" and whats oil from the roux?
Posted on 10/29/14 at 6:59 am to Gris Gris
Paul needs a Roux O Matic...you burn less calories making a roux with this bad boy. I have two.
Posted on 10/29/14 at 7:14 am to OTIS2
You can consume calories just by looking at all the unhealthy foods we post on this site. 
I have to skim a little also. Not sure what kind grease it is dont really care as long as i can remove it.
I have to skim a little also. Not sure what kind grease it is dont really care as long as i can remove it.
Posted on 10/29/14 at 7:18 am to CHEDBALLZ
quote:
Posted by CHEDBALLZ quote: Gris GrisThat's what I don't understand. The only thing I have to skim is meat grease. My roux doesn't separate such the oil comes to the top. How do you know whats "meat grease" and whats oil from the roux?
Grease from sausage solidifies when it cools. Oil does not.
Posted on 10/29/14 at 7:38 am to Gris Gris
All sausage has grease. How u avoid this then brown it first discard grease?
Posted on 10/29/14 at 8:21 am to rouxgaroux
I don't brown first all the time. Simmering it in the last 30 minutes produces grease. I remove all grease before serving or freezing, but it sure isn't cups of oil I used in the roux.
Posted on 10/29/14 at 8:44 am to sloopy
I always do 1:1. Oil in the pot, turn heat on, sprinkle a little flour at a time until its all in, stirring constantly the whole time until desired color. Usually around 45 minutes. Just my input 
Posted on 10/29/14 at 1:51 pm to Gris Gris
quote:
When the oil separates from the flour and rises to the top.
No. That would mean more oil was used than the flour can handle. The roux will still do its job even if you have to skim a little. The color, body and taste will all be there.
You are trying to make it sound as if one makes a roux with 1 cup of oil and it "breaks", then he will have to skim off 1 cup of oil. What you have in your mind and imagination isn't happening in reality.
And when people are saying they are skimming off ALL the oil that they added in their roux, they ARE mistaken, but that doesn't mean they can't make a good gumbo. It means they underestimate the amount of fat that pork sausage and chicken can produce. And when they are skimming from seafood gumbo, it likely means they used a higher ratio of oil to flour when making their roux or over cooked it.
Like you said, if you add the stock to the roux a ladle at a time while stirring, then there should be no problem. But even if a person has to skim a little, it certainly doesn't mean the roux is "broken" or it's the end of the gumbo world as we know it.
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