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re: Best oil when making a roux?
Posted on 4/15/19 at 6:42 am to highcotton2
Posted on 4/15/19 at 6:42 am to highcotton2
(no message)
This post was edited on 10/12/22 at 7:24 am
1
Posted on 4/15/19 at 8:30 am to Nguyener
(no message)
This post was edited on 4/20/19 at 7:41 am
Posted on 4/15/19 at 12:09 pm to celltech1981
quote:
peanut oil in a salad dressing almost killed my ex girlfriend. she had a severe allergy, though.
Yea, I was speaking more towards refined peanut oils for cooking. Refined cooking oils are not required to be listed as allergens by the FDA. Peanut allergies are scary stuff though. I saw a guy go into anaphylactic shock just walking in the door at Five Guys because they had just dumped some unshelled peanuts in a box by the door and the dust was in the air.
Posted on 4/16/19 at 8:20 am to bdevill
quote:
Rendered off a heritage hog that's been fed acorns and goat's milk.. make you slap ya mamma
That sounds pretty damn good.
I wonder how rendered beef fat off a smoked brisket would work?
Posted on 4/16/19 at 8:21 am to highcotton2
quote:
I saw a guy go into anaphylactic shock just walking in the door at Five Guys because they had just dumped some unshelled peanuts in a box by the door and the dust was in the air.
How do some people get through life?
Posted on 4/16/19 at 8:32 am to fr33manator
If they have a peanut allergy, they try to avoid peanuts.
Posted on 4/16/19 at 10:16 am to Nguyener
Lard or duck fat
Posted on 4/16/19 at 10:26 am to Nguyener
fried chicken grease
Posted on 4/16/19 at 1:17 pm to Lando789
quote:
I brown my flour in large batches in the oven and store it in the freezer. When it comes time to prep a dish with roux, I use no oil. Yes, I know it's heresy, but I don't want the extra fat.
I cooked a chicken and sausage gumbo Sunday and I bought Savoie's powdered roux mix and it work like a charm.
Your way is cheaper, so I am going to do it your way and store them in the used jars.
Posted on 4/16/19 at 1:24 pm to fr33manator
quote:
I wonder how rendered beef fat off a smoked brisket would work?
I'd give it a shot. I use rendered turkey fat off a smoked turkey to make a roux for gravy during the holidays. It always turns out great.
Posted on 4/16/19 at 1:38 pm to fr33manator
quote:
We’ve won a championship using rendered bacon fat, so that’s my suggestion
When is the next Roux Championship?
Posted on 4/16/19 at 4:08 pm to Mad Dogg
tomorrow, 3:50 - Sonic
Posted on 4/16/19 at 7:06 pm to JodyPlauche
(no message)
This post was edited on 4/20/19 at 7:39 am
Posted on 4/18/19 at 10:03 pm to Mad Dogg
Next February I imagine
Posted on 4/19/19 at 9:10 am to fr33manator
Anyone ever use grapeseed oil for a roux?
Posted on 4/19/19 at 4:52 pm to Nguyener
75-90W Synthetic
Posted on 4/19/19 at 9:02 pm to Nguyener
Ghee
Posted on 4/19/19 at 9:29 pm to rooster108bm
I use it often. Highest flashpoint out of most oils.
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