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re: Removing the oil from gumbo
Posted on 11/15/12 at 5:08 pm to Gris Gris
Posted on 11/15/12 at 5:08 pm to Gris Gris
quote:
I don't take 7 cups of oil off gumbo when I've used 7 cups of oil for the roux.
No shite. This is because some of the oil is emulsified in tiny oily bubbles in the water based stock.
Bottom line is that if you want to reduce the amount you skim, add less oil or fats. It's not that hard.
Posted on 11/15/12 at 5:14 pm to Motorboat
quote:
No shite. This is because some of the oil is emulsified in tiny oily bubbles in the water based stock.
I don't know where it goes. It may be emulsified in tiny bubbles for all I know. I just know it doesnt all sperate and come to the top as was the earlier argument that you seem to be supporting. Most of the oil you are on top comes out of the meat. The majority of the roux oil is up in the gumbo somewheres.
Posted on 11/15/12 at 5:38 pm to Motorboat
If wont reduce the amount I skim. My roux doesn't separate. If I didn't add meat, there'd be nothing to skim. That's the answer. Don't add meat and you won't have to skim.
Posted on 11/15/12 at 9:10 pm to Motorboat
quote:
This is because some of the oil is emulsified in tiny oily bubbles in the water based stock.
Well I'll be damned...we got ourselves a science professor on the board.
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