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Started By
Message
re: Fat for Roux
Posted on 12/25/25 at 2:17 pm to TnSaintsFan
Posted on 12/25/25 at 2:17 pm to TnSaintsFan
I've used olive oil for a roux a few times when I didn't have anything else. Because of the low smoke point I only went to peanut butter stage. I never noticed a taste difference in the final gumbo but felt it was a waste of expensive oil. Leftover duck and beef fat are my preferred choices, canola if I have nothing else.
1
Posted on 12/25/25 at 2:37 pm to Tree_Fall
quote:
Leftover duck and beef fat are my preferred choices, canola if I have nothing else.
I make my own tallow from beef fat and use that most of the time, but I also use bacon grease. I make my own bacon and save the grease after cooking it to use in some dishes and have used it many times to make my roux.
Posted on 12/25/25 at 4:49 pm to gumbo2176
Self-proclaimed, I’m sure
Posted on 12/25/25 at 4:50 pm to weaveballs1
Tastes pretty darn good this evening. At least someone on this board isn’t absolutely retarded.
Posted on 12/25/25 at 5:17 pm to ETXSully
First time doing not something store bought. Probably fricked it up but roux just throwing in the trinity.
Merry Christmas OP
Posted on 12/25/25 at 5:33 pm to Indfanfromcol
“Ded U ster dat wit ah mudd motah? Derrrr derrr.”
- Gumbo2176
- Gumbo2176
Posted on 12/25/25 at 5:51 pm to ETXSully
quote:
ETXSully
Care to comment on your dirty arse stove?
Posted on 12/25/25 at 6:02 pm to Mingo Was His NameO
Didn’t know I had to clean up my in-laws stove from the current cook for you pricks to approve of what should be a simple roux photo. Loser
Posted on 12/25/25 at 7:22 pm to TnSaintsFan
Use this
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