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Started By
Message
re: Removing the oil from gumbo
Posted on 11/15/12 at 2:23 pm to Rouge
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.
2
Posted on 11/15/12 at 2:27 pm to Motorboat
I find the most oil comes from the chicken. I never have a lot of oil from the roux.
Posted on 11/15/12 at 3:16 pm to Motorboat
quote:
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.
im doing this next time.
I use peanut butter and oil flour roux.
Sometimes I like to put a bag of oak grove base in there.
Basically the OG base is oven made dry roux.
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