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Message
re: Removing the oil from gumbo
Posted on 11/15/12 at 3:56 pm to hooper27
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.
2
Posted on 11/15/12 at 3:59 pm to Catman88
do you put water in bechemel sauce. i don't. this shite is getting old. let's just agree to disagree
Posted on 11/15/12 at 4:01 pm to Catman88
quote:
Catman88
How do you make a roux to prevent this excess oil, as much as possible?
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