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Started By
Message
Gumbo (again!) -- my next roux..should I try lard?
Posted on 10/1/14 at 1:19 pm
Posted on 10/1/14 at 1:19 pm
I know most people seem to prefer vegetable oil these days but i came across R2R's gumbo recipe using lard so I am thinking of giving that a go next time.
Forget the health angle..I would like to know if there is a discernable difference using animal fat instead of vegetable fat in a roux?
does it have more flavor?
will it not get as brown? some reading i've done seems to indicate animal fat is more appropriate for a 'tan' roux.
thanks for any help!
Forget the health angle..I would like to know if there is a discernable difference using animal fat instead of vegetable fat in a roux?
does it have more flavor?
will it not get as brown? some reading i've done seems to indicate animal fat is more appropriate for a 'tan' roux.
thanks for any help!
10
Posted on 10/1/14 at 1:26 pm to CAD703X
quote:
I know most people seem to prefer vegetable oil these days but i came across R2R's gumbo recipe using lard so I am thinking of giving that a go next time.
Forget the health angle..I would like to know if there is a discernable difference using animal fat instead of vegetable fat in a roux?
I think lard gives it a richer flavor; more fatty. Next on my list is yellowfin's duck fat method w/ organic flour.
quote:
will it not get as brown? some reading i've done seems to indicate animal fat is more appropriate for a 'tan' roux.
I've gotten lard black as dark chocolate. Just takes a while.
Posted on 10/1/14 at 1:31 pm to Rohan2Reed
oh hello 
didnt notice you were listening
i like a darker roux.
didnt notice you were listening
quote:
I've gotten lard black as dark chocolate. Just takes a while.
i like a darker roux.
Posted on 10/1/14 at 1:32 pm to CAD703X
You can use rendered beef fat. I know quite a few folks who use bacon fat as well. Ive never done it but I suppose if you make a stick with whole chickens and seperate the stock you could use chicken fat as well.
Posted on 10/1/14 at 1:34 pm to CHEDBALLZ
quote:
know quite a few folks who use bacon fat as wel
i was wondering about that..i have quite a bit of this sitting around in my freezer because when no one else is up in the house and i'm making breakfast, i use it in my scrambled eggs in the morning instead of butter
One more question: let's say I don't have a decent dutch oven. Should I go for the $50 7 quart Lodge at amazon? Would the $30 5 quart work as well?
I'm not ready to buy a $250 le cuissert enameled one just yet.
This post was edited on 10/1/14 at 1:35 pm
Posted on 10/1/14 at 1:39 pm to CAD703X
I have a Lodge enamel that serves me well. I wouldnt buy a le creuset. Sure it'll last forever but so will my Lodge.
Posted on 10/1/14 at 1:40 pm to CAD703X
Quit trying to reinvent the wheel and just use vegetable oil like everybody else. I personally use canola due to the high smoke point and lack of cholesterol. I think the flavor will be more influenced by the browned flour more so than the oil. A butter roux for lighter stews/sauces is sometimes necessary.
Posted on 10/1/14 at 1:43 pm to CAD703X
R2R's gumbo game has come a long way.
Posted on 10/1/14 at 1:43 pm to Trout Bandit
quote:
Quit trying to reinvent the wheel and just use vegetable oil like everybody else
i blame R2R because i was salivating over his pics.
eta and i KNOW eggs taste better cooked in bacon grease than butter and i KNOW donuts fried in lard taste better than donuts in vegetable oil so i'm wondering if this also applies to roux.
This post was edited on 10/1/14 at 1:53 pm
Posted on 10/1/14 at 1:52 pm to CAD703X
I've used pretty much anything you can think of and they all give your gumbo a different flavor
duck fat is my favorite with chicken/sausage
bacon grease for seafood
duck fat is my favorite with chicken/sausage
bacon grease for seafood
Posted on 10/1/14 at 1:53 pm to yellowfin
quote:
duck fat
where do you get this?
Posted on 10/1/14 at 1:58 pm to CAD703X
quote:
quote:
duck fat
where do you get this?
If you have a friend in the restaurant business they can get an 8# container from Sysco or one of the other food vendors. Possibly at a Restaurant Dept or other restaurant supply house......the stuff is legit!!
Posted on 10/1/14 at 2:00 pm to BooDreaux
A little bacon grease goes a long way. An all bacon grease roux can be overwhelmingly smoky.
Schmaltz (rendered chicken fat) is nice with part veg oil.
Schmaltz (rendered chicken fat) is nice with part veg oil.
Posted on 10/1/14 at 2:02 pm to CAD703X
order it from amazon
Posted on 10/1/14 at 2:14 pm to CAD703X
quote:
One more question: let's say I don't have a decent dutch oven. Should I go for the $50 7 quart Lodge at amazon? Would the $30 5 quart work as well?
I've used a plain ol stainless steel pot before and didn't have any noticeable issues.
only time I've used duck fat in cooking is when I had some leftover from cooking some down to make smothered duck over mashed potatoes. used it to cook some roasted potatoes
quote:
A little bacon grease goes a long way. An all bacon grease roux can be overwhelmingly smoky.
I could definitely see this being the case.
This post was edited on 10/1/14 at 2:17 pm
Posted on 10/1/14 at 2:17 pm to CAD703X
quote:
duck fat
where do you get this?
From a quail.
Posted on 10/1/14 at 2:19 pm to CAD703X
Posted on 10/1/14 at 2:21 pm to yellowfin
you forgot shipping
Price: $37.00 + $26.90 shipping
Price: $37.00 + $26.90 shipping
Posted on 10/1/14 at 2:26 pm to CAD703X
well a gallon will last a long time
i found it at wholefoods too but it's not cheap there either
i found it at wholefoods too but it's not cheap there either
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