How effective is cutting out the fat, browning Four on a sheet pan , adding to a sauce through a sieve to thicken. Low cal version ???
As I do not normally use lots of butter in my cooking, a common fat I use is Olive Oil. Is it OK to use Olive Oil as a base for a vegetarian roux?
I reread the article and got my answer. Olive Oil is ok. I like olive oil because Bill Briwa’s lessons have taught me techniques using olive oil that have changed my life and my style of flavoring food. Good job Bill.
Glad you found the info you were looking for. Olive oil is definitely a most-used ingredient for us, too! Chef Briwa taught us all so much!
Why does a roux break and how can I avoid this in the future? I believe this is what is happening when I make gumbo. At a certain point I notice fat on top that I have to skim off.
A broken roux is frustrating and very common, so at least you know you’re in good company. Like any other fat + liquid mixture, there is potential for the parts to separate, or break, if the ratios are off or even if the mixture gets too hot while you’re stirring. It’s a delicate system. If you are facing this issue every time you make your gumbo, consider increasing the flour in your roux ratio. Start with 1/3 or so and see how that goes.
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