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Started By
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Thoughts on using bacon fat for roux?
Posted on 10/4/14 at 2:47 pm
Posted on 10/4/14 at 2:47 pm
Going to do a chicken and sausage gumbo and I've never used bacon fat before.
5
Posted on 10/4/14 at 2:48 pm to John McClane
No harm. Make sure it's strained well. Little pieces of bacon left in it will smoke and burn.
Posted on 10/4/14 at 2:55 pm to John McClane
I personally wouldn't use all bacon fat. Some bacon fat is fine, though. Too much is too rich for me and I don't like so much of that flavor.
Posted on 10/4/14 at 3:00 pm to John McClane
Way too strong of a flavor.
Posted on 10/4/14 at 3:02 pm to John McClane
A little mixed with your regular oil is fine....
Posted on 10/4/14 at 3:11 pm to heypaul
quote:
A little mixed with your regular oil is fine....
Yup. A little goes a long way. I typically won't use any more than a few tablespoons.
Posted on 10/4/14 at 3:20 pm to John McClane
I've used lard to make roux and it makes a great gumbo. Bacon fat is problematic if the bacon is smoked because it's going to impart that smoked flavor into the gumbo. You'll get some smokiness from your sausage, assuming you're using smoked, so that plus bacon fat in the roux would probably be a bit much.
Posted on 10/4/14 at 4:57 pm to Gris Gris
Thanks everyone. I decided against the bacon fat. Just went with vegetable oil
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