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Peanut oil for roux
Posted on 9/14/24 at 3:36 pm
Posted on 9/14/24 at 3:36 pm
What are the advantages or disadvantages of making a roux with peanut oil?
3
Posted on 9/14/24 at 3:51 pm to GPayne
Disadvantages: you kill someone who has a peanut allergy. Or maybe that’s an advantage, idk
I’ve used it before, it was fine. The type of oil really doesn’t matter.
I’ve used it before, it was fine. The type of oil really doesn’t matter.
Posted on 9/14/24 at 5:39 pm to GPayne
The only advantage I can think of is its higher "smoke point" where the oil starts to break down and impacts the taste of the food it's used to cook.
It has a higher smoke point than most other cooking oils at 450 degrees.
Canola Oil 435
Corn Oil and Extra Virgin Olive Oil 410
Vegetable Oil 400
Coconut Oil, Butter, Avocado Oil 350
It has a higher smoke point than most other cooking oils at 450 degrees.
Canola Oil 435
Corn Oil and Extra Virgin Olive Oil 410
Vegetable Oil 400
Coconut Oil, Butter, Avocado Oil 350
Posted on 9/14/24 at 5:52 pm to gumbo2176
I thought avocado oil had a really high smoke point.
Posted on 9/14/24 at 5:55 pm to GPayne
I use it all the time.
Posted on 9/14/24 at 6:09 pm to pharmer
quote:
I thought avocado oil had a really high smoke point.
It seems to depend on which source you find on the net. Other sources do show avocado oil with a higher smoke point than the one I used.
Just like everything else related to searching the net, information varies.
Posted on 9/15/24 at 12:40 pm to gumbo2176
No poisons / toxins in it vs the refined seed oils IF you get the cold-pressed peanut oil which you have to go out of your way to do:
https://www.naturemills.com/products/natural-peanut-oil
https://www.naturemills.com/products/natural-peanut-oil
This post was edited on 9/15/24 at 4:39 pm
Posted on 9/15/24 at 4:37 pm to Kjnstkmn
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