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Started By
Message
re: Gumbo Troubleshooting
Posted on 11/30/15 at 1:22 pm to SUB
Posted on 11/30/15 at 1:22 pm to SUB
quote:
You need to let your roux cool down more before adding to the stock,
If started doing this even though I never had a problem with it "separating." I found I get most of the excess oil out that accumulates on top of the finished gumbo.
2
Posted on 11/30/15 at 1:27 pm to fightin tigers
whisk, whisk, whisk, then whisk for another 20 mins as fast as you can. then whisk some more.
Posted on 11/30/15 at 2:29 pm to fightin tigers
quote:
I found I get most of the excess oil out that accumulates on top of the finished gumbo.
What's the excess oil? If you have "oil" rather than fat from the proteins rising to the top requiring removal, then the roux may have separated/broken.
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