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re: Removing the oil from gumbo
Posted on 11/15/12 at 3:48 pm to Catman88
Posted on 11/15/12 at 3:48 pm to Catman88
i'm still laughing. so now your getting your recipe's from harold mcgee. who is he, sounds like some science teacher in new jersey that's a part time cook. oil will rise on top of water it's a fact of life. i can't say it any clearer than that.
This post was edited on 11/15/12 at 3:51 pm
1
Posted on 11/15/12 at 3:56 pm to hooper27
So when you make a bechemel sauce you skim the oil out too?
Oil rises because of its density. Roux <> oil
The combination of the oil and the fat alters teh density. The quote I provided just talks about how it allows particles to dissolve in solution. You really think roux is some south louisiana phenomenon? You do get some separation of the two but not the entire thing as you suggest.
Oil rises because of its density. Roux <> oil
The combination of the oil and the fat alters teh density. The quote I provided just talks about how it allows particles to dissolve in solution. You really think roux is some south louisiana phenomenon? You do get some separation of the two but not the entire thing as you suggest.
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