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Posted on 11/15/12 at 4:40 pm to LSUballs
quote:
And you seemed to be agreeing with him.
In theory, he is right. The damn oil is never converted to a soluble liquid by the fact that it cooked some flour. If you take out the meats containing oil and any stock making meats, and then add roux to plain water, I would bet that at least 90% of the oil could be skimmed from the top without advanced scientific equipment.
Posted on 11/15/12 at 4:58 pm to LSUballs
My roux doesn't separate in my kitchen. The only time oil is on top is after I add the meats. I don't take 7 cups of oil off gumbo when I've used 7 cups of oil for the roux. I know this because I use a measuring cup for the removed fat. Same one I used to measure the oil for the roux.
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