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re: Removing the oil from gumbo
Posted on 11/15/12 at 2:25 pm to Gris Gris
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).
1
Posted on 11/15/12 at 2:30 pm to Motorboat
quote:
I'd venture to say a dry roux would eliminate about a cup of oil (the standard amount most use to make a roux).
Are you saying that almost all of the oil in a gumbo that is skimmed is the oil added for the roux?
When I make a seafood gumbo there is next to no skimming involved. Where did my cup of roux go? (I generally use half a cup of roux/flour FWIW though for most gumbos)
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