- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Help with skimming oil from gumbo
Posted on 11/9/14 at 7:04 am
Posted on 11/9/14 at 7:04 am
Made last night to serve later today. Just looked in the fridge and the consistancy is a perfect not too thick base, however I don't see any oil seperation. I used a ton of oil in the roux, so much that I had to make another roux with more flour later last night to darken/thicken it up
What's the best way to skim for oil before serving? Will it appear more when I reheat it?
What's the best way to skim for oil before serving? Will it appear more when I reheat it?
5
Posted on 11/9/14 at 7:10 am to dallastiger55
Ya need to turn it off after an hour of reduction, then skim the oil.
Shouldn't have to do it again after that.
Shouldn't have to do it again after that.
Posted on 11/9/14 at 7:21 am to BRgetthenet
So simmer for an hour and then skim?
Posted on 11/9/14 at 7:25 am to dallastiger55
No. Turn it off. Remove from heat
Posted on 11/9/14 at 7:26 am to dallastiger55
Simmer
Turn off/let cool for an hour or so
Skim
Turn off/let cool for an hour or so
Skim
Posted on 11/9/14 at 7:37 am to dallastiger55
Did you put sausage or andoulie in it, I think most of the grease you skim off comes from the fat you put in it not the oil used to make the roux. If you have cooked it and cooled it and no oil has risen to the surface yet, it won't
Posted on 11/9/14 at 7:43 am to dallastiger55
usually when you put it in the fridge overnight, the oil comes to the top and makes a "cake" on top of the gumbo. before you re-heat it, remove the cake.
Posted on 11/9/14 at 9:02 am to dallastiger55
Once the oil is all on the surface I lay a paper towel on top. It soaks up the oil. I do this 2 or 3 times and the majority of the excess oil is gone.
Posted on 11/9/14 at 12:53 pm to dallastiger55
quote:
I used a ton of oil in the roux,
Well, that's a good bit more than I would use.
Posted on 11/9/14 at 1:53 pm to Zach
The oil I use for the roux never separates. Only the fat from the meats. After a night in the fridge it solidifies at the top and is easily removed.
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News