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Message
re: Removing the oil from gumbo
Posted on 11/15/12 at 3:49 pm to LSUballs
Posted on 11/15/12 at 3:49 pm to LSUballs
quote:
I bet motorboat and that other dude feel dumb now
did you actually read his quote? I'll give you the Cliff's notes:
1. Roux develops roasted flavor
2. Roux adds color
3. The starch splits due to heat, changing the thickening characteristics of flour.
Nowhere does it say the character of the oil is changed. Boy I feel dumb.
ETA: I was on to the microwave steak years before ever knew this board existed. don't hate a first mover brah.
This post was edited on 11/15/12 at 3:56 pm
2
Posted on 11/15/12 at 3:52 pm to Motorboat
Haha. Both of yall are stupid.
Posted on 11/15/12 at 3:53 pm to Motorboat
i read it twice. it actually gave me a headache, but hey i went to lee high. i must have gotten an f in molecular food science.
This post was edited on 11/15/12 at 3:55 pm
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