- 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
re: Removing the oil from gumbo
Posted on 11/15/12 at 2:03 pm to LSU Piston
Posted on 11/15/12 at 2:03 pm to LSU Piston
I don't get much, if any, liquid when I'm removing the oil from mine. I just spoon it off. Comes mostly from the sausage/andouille. Gumbo is always better the next day, but I've never put it in the fridge to harden the grease first.
The advice on removing the fat from the stock before using it is good.
Using a dry roux is not the answer. You're going to have fat from the sausage unless you use that and you shouldn't have a bunch of oil from the roux unless it separates.
The advice on removing the fat from the stock before using it is good.
Using a dry roux is not the answer. You're going to have fat from the sausage unless you use that and you shouldn't have a bunch of oil from the roux unless it separates.
This post was edited on 11/15/12 at 2:05 pm
1
Posted on 11/15/12 at 2:25 pm to Gris Gris
quote:
Using a dry roux is not the answer.
how did I know you'd disagree with me? While it may not eliminate all the grease, I'd venture to say a dry roux would eliminate about a cup of oil (the standard amount most use to make a roux).
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News