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Does the type of fat in a roux have much effect?
Posted on 11/12/14 at 12:53 am
Posted on 11/12/14 at 12:53 am
I ask because I smoked a duck the other day, collected the fat, and decided to make the roux for my gumbo from it. Can't say that the gumbo ended up tasting any different than any other gumbo I've made before. Was it a waste of duck fat?
7
Posted on 11/12/14 at 4:44 am to pongze
I know that a few people in the forum have done a duck fat roux and said there was a difference.
Haven't tried it myself, but at the least it is cool to say you made a duck fat roux.
Haven't tried it myself, but at the least it is cool to say you made a duck fat roux.
Posted on 11/12/14 at 5:14 am to fightin tigers
Tried a 1/2 bacon fat, 1/2 canola roux with my seafood gumbo a few weeks ago and didn't notice any difference. Would have used more bacon fat if I would have had it. Btw, it was 1.5 cups bacon fat and 1.5 cups canola. It may have been too diluted to make a difference. 
Posted on 11/12/14 at 6:00 am to pongze
I make it with duck fat anytime I can and I most definitely can tell the difference.
Posted on 11/12/14 at 6:46 am to pongze
Absolutely. Fat is the main component, outside of flour. The quality of the fat improves or diminishes the quality of the roux.
Some fats I've used are chicken fat, leaf lard (which is belly fat of the hog and rendered hog lard from a free range Berkshire hog.
The most flavorable and most memorable is the roux I made from chicken fat. Experiment and you'll find some interesting nuances in the fats you use.
Posted on 11/12/14 at 6:59 am to pongze
How do y'all deal with the lower smoke points of animal fats? Canola and vegetable can get up around 400, but I know animal fats are lower. Seems like it would be way easier to burn the roux, especially when doing some of the high-heat 5-minute rouxs I see people talk about.
Posted on 11/12/14 at 7:41 am to pongze
quote:
I ask because I smoked a duck the other day, collected the fat, and decided to make the roux for my gumbo from it. Can't say that the gumbo ended up tasting any different than any other gumbo I've made before. Was it a waste of duck fat?
Did you use my recipe i posted the other day?
Not sure if there is a big difference in the fat used. I use smoked duck fat, but also make a stock of the smoked duck remnants. So the gumbo has a slightly smokey taste overall.
Posted on 11/12/14 at 7:43 am to BottomlandBrew
quote:
How do y'all deal with the lower smoke points of animal fats? Canola and vegetable can get up around 400, but I know animal fats are lower. Seems like it would be way easier to burn the roux, especially when doing some of the high-heat 5-minute rouxs I see people talk about.
Stir a lot. I use a combination of duck fat and oil, if i don't collect enough fat. Will probably try to go duck fat and bacon fat next time. The only thing i really noticed, was that the duck fat was a bit thinner than the oil. I stirred a while, and i use the high heat method for my roux.
Posted on 11/12/14 at 9:23 am to bdevill
quote:
The most flavorable and most memorable is the roux I made from chicken fat
I once made a roux with the rendered fat from an Opelousas chicken. This is a dish where you slow roast a whole chicken caked with paprika, chili powder and Tonys basting it with oil and its drippings every 30 minutes. The oil gets a smoky flavor from the slow cooked paprika and chili powder and gives the roux a really distinctive flavor.
Posted on 11/12/14 at 10:00 am to mouton
I skin the chicken then put it in the smoker, I drop in gumbo at the end
I put the skin in the oven in a glass pan at around 400 till its crispy
I make roux with the fat and eat the skin as a snack, I usually get about 7/8 of a cup of fat off of the skin of a 5 lb bird.
IMO its worth the extra work, the flavor much more complex
I put the skin in the oven in a glass pan at around 400 till its crispy
I make roux with the fat and eat the skin as a snack, I usually get about 7/8 of a cup of fat off of the skin of a 5 lb bird.
IMO its worth the extra work, the flavor much more complex
Posted on 11/12/14 at 12:15 pm to misterc
Any ever used grass fed butter?
eta. i see other thread now
eta. i see other thread now
This post was edited on 11/12/14 at 12:17 pm
Posted on 11/12/14 at 12:54 pm to BugAC
Thanks for the replies. BugAC, I searched back about 10 pages in your post history and didn't see your recipe. Would you be able to link it please?
Posted on 11/12/14 at 1:03 pm to pongze
When I make gumbo with fried chicken, I use peanut oil to fry it and use that oil to make the roux. Makes a difference in the flavor. A good difference.
I browned sausage recently and used the fat with my oil. Made zero difference and the sausage was a bit dry after the 30 minute simmer. I really lost a lot of the good sausage and smoky flavor doing it that way. Lots of folks swear by it, but I'll never do it again.
I browned sausage recently and used the fat with my oil. Made zero difference and the sausage was a bit dry after the 30 minute simmer. I really lost a lot of the good sausage and smoky flavor doing it that way. Lots of folks swear by it, but I'll never do it again.
Posted on 11/12/14 at 1:06 pm to pongze
The people that say it does are pretty steadfast in their opinion.
I don't think it matters.
I don't think it matters.
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