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re: Gumbo turned out greasy and watery
Posted on 1/19/24 at 10:32 am to BayouBengal23
Posted on 1/19/24 at 10:32 am to BayouBengal23
once thawed, let it sit out or in the fridge the fat and grease will be much easier to skin than when simmering.
To thicken, maybe a tablespoon or two of jarred roux and cook through for 30 minutes?
When I store any kind of stew, chili or gumbo in the fridge after cooking, I usually put the entire cooking vessel in and leave it uncovered. This helps the food cool at a faster pace, allows for easier skimming of the fat the next day, and seems to thicken everything up a bit more.
To thicken, maybe a tablespoon or two of jarred roux and cook through for 30 minutes?
When I store any kind of stew, chili or gumbo in the fridge after cooking, I usually put the entire cooking vessel in and leave it uncovered. This helps the food cool at a faster pace, allows for easier skimming of the fat the next day, and seems to thicken everything up a bit more.
This post was edited on 1/20/24 at 2:46 pm
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