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re: Does it matter what fat you use to make roux?
Posted on 11/18/20 at 10:44 am to WhiteGramblingGrad72
Posted on 11/18/20 at 10:44 am to WhiteGramblingGrad72
absolutely.
nobody can tell me that my roux tastes as good with canola oil as it does with duck fat.
i'm now 100% on the duck fat train even though its way more expensive than whatever happens to be in your cupboard.
nobody can tell me that my roux tastes as good with canola oil as it does with duck fat.
i'm now 100% on the duck fat train even though its way more expensive than whatever happens to be in your cupboard.
2
Posted on 11/18/20 at 11:23 am to CAD703X
quote:
i'm now 100% on the duck fat train even though its way more expensive than whatever happens to be in your cupboard.
Where do you get your duck fat? online or local grocer?
Posted on 11/19/20 at 2:22 pm to CAD703X
For anyone using duck fat, have you used duck fat with an oven roux, and were the results acceptable?
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