- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Please help me figure out how my roux separated! (with pics)
Posted on 12/7/19 at 2:31 pm to Swine Spectator
Posted on 12/7/19 at 2:31 pm to Swine Spectator
I have been making roux for 35 yrs and never had your problem. I always use 2 parts flour to 1 part veg. oil. I have used old flour(over a year) and new flour with no difference. Your problem might be related to the duck fat. I have never used animal fats and don't know if they tolerate heating to the smoke point with predictable results. I have read that hog lard will work OK but have not tried it myself.
TXT
TXT
0
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News