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re: Removing the oil from gumbo
Posted on 11/15/12 at 1:59 pm to Catman88
Posted on 11/15/12 at 1:59 pm to Catman88
quote:what he said
A good way to do it if you have time... Make a stock with a chicken and get the oil out then. Put stock in freezer allow to harden enough to scrap oil off top layer then heat back up for use. That takes out a lot of oil. Make sure the temp of liquid is close to that of the roux or it will break up and give you more oil from the roux. When I make stock in advance I have very little oil to skim.
1
Posted on 11/15/12 at 2:23 pm to Rouge
quote:
what he said
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.
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