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re: Best Liquid for Roux?
Posted on 9/7/22 at 1:26 am to NOLAGT
Posted on 9/7/22 at 1:26 am to NOLAGT
Yeah I would think well raised beef tallow is probably best. I would think bacon fat is too processed to be any better
But who really knows. Vegetable oil is terrible for you for sure though
A good rule of thumb I like is the less processed something is the better
But who really knows. Vegetable oil is terrible for you for sure though
A good rule of thumb I like is the less processed something is the better
This post was edited on 9/7/22 at 1:28 am
1
Posted on 9/7/22 at 10:05 am to Pelican fan99
Only problem with some animal fats, bacon and duck fat in particular, is they have a much lower smoke point, so your roux will take a bit longer to reach color. I think the smoke point for bacon/duck fat is around 350-375. I started using grapeseed oil, it has a smoke point of 425. Makes for a quicker roux. It's also pretty healthy for you.
Posted on 9/7/22 at 10:08 am to BugAC
I just can't figure out why we're calling oil/fat a liquid.
Posted on 9/7/22 at 12:29 pm to BugAC
quote:
I started using grapeseed oil, it has a smoke point of 425. Makes for a quicker roux. It's also pretty healthy for you.
Grapeseed Oil Omega 3s-0.1g Omega 6s-69.6g
Yeah, I don't know about that.
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