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re: Does it matter what fat you use to make roux?
Posted on 11/18/20 at 2:32 pm to DomincDecoco
Posted on 11/18/20 at 2:32 pm to DomincDecoco
quote:
where do you buy this?
Specialty meat market, but if that's not an option, I imagine your grocery butcher could get some for you, or at least guide you in the right direction.
We are in Boston, so we have tons of specialty markets, which makes it easier to find almost anything. HOWEVER, I feel like duck fat may be easier to find more widespread in the South, if that's where you are.
1
Posted on 11/18/20 at 3:39 pm to L Boogie
Last time I made a large gumbo, I asked my local butcher to smoke 10 lbs of bone in skin on thighs and catch the drippings. It 3/4 of a quart container of chicken fat and then about 1/4 of condensed chicken gravy. Used the fat for my roux with added vegetable oil. Wow. Very good stuff. Used the bones to make my stock.
Posted on 11/18/20 at 3:43 pm to xXLSUXx
Have also used duck fat. Have to say that was the best gumbo I've made. However, as others have discussed, duck fat == $$. 
I've bought it off of amazon before.
I've bought it off of amazon before.
This post was edited on 11/18/20 at 3:44 pm
Posted on 11/18/20 at 3:48 pm to WhiteGramblingGrad72
(no message)
This post was edited on 11/15/21 at 4:57 pm
Posted on 11/18/20 at 4:25 pm to WhiteGramblingGrad72
I use peanut oil. Butter when called for.
Posted on 11/18/20 at 4:47 pm to WhiteGramblingGrad72
quote:
What do you use to make your roux?
Toasted flour...no fat.
Posted on 11/18/20 at 5:19 pm to WhiteGramblingGrad72
I have rendered down fat to make my own oil for the roux. For instance, I chopped up a brisket and portioned it at a 70/30 or 80/20 ratio. The extra fat I rendered for a cup of oil, slow n low. Made a roux and then made a brisket meatball stew. I keep all my fat trimmings in the freezer for various things.
Posted on 11/18/20 at 9:00 pm to WhiteGramblingGrad72
In traditional French Classical Cuisine, the fat used for making roux is typically clarified butter.
It has a very high smoke point & creates a very rich flavor in the final product.
Regular butter can be used in lighter colored rouxs but, it is necessary to remove the water & milk proteins through clarification for darker rouxs.
It has a very high smoke point & creates a very rich flavor in the final product.
Regular butter can be used in lighter colored rouxs but, it is necessary to remove the water & milk proteins through clarification for darker rouxs.
Posted on 11/18/20 at 9:42 pm to Loup
quote:
You're talking about 1/2 cup to 1 cup of oil (that isn't strongly flavored) in gallons of gumbo.
Cup of oil in roux for gallons of gumbo?
This post was edited on 11/18/20 at 10:42 pm
Posted on 11/19/20 at 6:49 am to WhiteGramblingGrad72
I use avocado oil in my dark roux for health benefits and no one can tell the difference.
Posted on 11/19/20 at 9:17 am to WhiteGramblingGrad72
I use either vegetable oil or bacon grease that's been strained. You can also use rendered pig fat. Only isssue is that you have to coop your roux at a lower temp.
Posted on 11/19/20 at 9:19 am to Datfish
quote:
I use avocado oil in my dark roux for health benefits
i hate to break it to you...
Posted on 11/19/20 at 9:30 am to CAD703X
quote:
i hate to break it to you...
Posted on 11/19/20 at 9:44 am to Mo Jeaux
Posted on 11/19/20 at 10:55 am to CAD703X
Ah. Thanks.
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?
Posted on 11/19/20 at 3:27 pm to Willie Stroker
quote:
For anyone using duck fat, have you used duck fat with an oven roux, and were the results acceptable?
i use duck fat w/ microwave roux. impossible to screw up and you can get that shite dark dark dark.
Posted on 11/20/20 at 10:10 am to WhiteGramblingGrad72
Posted on 11/20/20 at 11:21 am to L Boogie
quote:
We used duck fat in gumbo on a lark one time and will NEVER go back. It's pricey, but since that's all we use it for, a quart will last us for a long time.
Let me ask you some duck fat questions.
Do you get it in solid form (I’m assuming so) Does the volume change when it melts down?
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