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Message
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Posted on 11/15/12 at 4:12 pm to LSU Piston
quote:
How do you make a roux to prevent this excess oil, as much as possible?
Making sure you dont incorporate excess oil (oil from chicken and andouille for example)
DEF making sure you dont have immediate separation by the roux breaking due to sharp temp changes when adding the stock to the roux. Make sure they are even temp then allow to heat after each addition.
You will have some oil separation afterwards but should be minimal. Should NOT be all of the fat you put in. Gumbo fat and calories due to the roux even when perfectly skimmed.
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