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re: How much jarred roux would you use
Posted on 8/22/22 at 9:43 am to SixthAndBarone
Posted on 8/22/22 at 9:43 am to SixthAndBarone
quote:
Explain. What is bad oil? How do you know “most of them” use bad oil? How do you know “most people” use bad oil. Explain.
We all know oil can break down under bad conditions but you said they use bad oil. How do you know? I’m all ears. If a roux company is using bad oil, I want to know. Also, how do you know most of us using bad oil. Im all ears.
Most people use vegetable oils. Almost all commercially prepared products do so.
The stuff is not good for you, and is increasingly being linked to our obesity epidemic and other chronic health problems that are prevalent in our society.
The use of vegetable oils didn't become prevalent until the early 20th century, and their widespread usage didn't become prevalent until later.
Did your great grandparents (or grandparents when younger) just not make roux?
I find it funny how talking about vegetable oils tends to garner such angry reactions from people. My comments aren't directed to roux (in this thread for instance) in and of itself. Only to how the product is made.
3
Posted on 8/22/22 at 9:48 am to Mo Jeaux
quote:
Most people use vegetable oils. Almost all commercially prepared products do so.
The stuff is not good for you, and is increasingly being linked to our obesity epidemic and other chronic health problems that are prevalent in our society.
The use of vegetable oils didn't become prevalent until the early 20th century, and their widespread usage didn't become prevalent until later.
Did your great grandparents (or grandparents when younger) just not make roux?
I find it funny how talking about vegetable oils tends to garner such angry reactions from people. My comments aren't directed to roux (in this thread for instance) in and of itself. Only to how the product is made.
bro as somebody that is really into health, nutrition, fitness etc I appreciatte your try but if you are making a roux, you are making a dish that is not healthy. Is what it is.
if you are using a roux to make a dish the type of oil being used is not the issue.
Posted on 8/22/22 at 9:52 am to lsu777
quote:
bro as somebody that is really into health, nutrition, fitness etc I appreciatte your try but if you are making a roux, you are making a dish that is not healthy. Is what it is.
if you are using a roux to make a dish the type of oil being used is not the issue.
Eh. The adverse health effects of something like vegetable oils are cumulative.
I agree that there probably isn't a "healthy" roux in and of itself, but if people eat it often, I would think it's better to use a "healthier" fat base.
Posted on 8/22/22 at 9:57 am to Mo Jeaux
So your point was people use vegetable oil which is unhealthy? That makes more sense now.
Posted on 8/22/22 at 10:18 am to Mo Jeaux
quote:
So? Doesn't change the fact that the stuff is terrible for you.
I don't know about how you cook things like gumbos, gravies, etc. that require a roux base, but when I cook those dishes, I skim the oil as it comes to the surface while cooking 9and it will), thus eliminating the greatest part of the oil from the final product.
Posted on 8/22/22 at 10:22 am to Mo Jeaux
quote:
Did your great grandparents (or grandparents when younger) just not make roux?
Sure they did, but they used rendered hog fat to make lard and beef fat to make tallow, or just used bacon grease.
Not exactly the healthiest of options either.
Posted on 8/22/22 at 10:43 am to gumbo2176
I think freshly rendered lard and tallow are much better for you, relatively, than vegetable oils.
Posted on 8/22/22 at 11:27 am to SixthAndBarone
quote:
Come at me, bro
How old are you?
Posted on 8/22/22 at 11:34 am to BankLSU
It was humor because I said I use microwave roux.
Posted on 8/22/22 at 12:36 pm to gumbo2176
quote:
Sure they did, but they used rendered hog fat to make lard and beef fat to make tallow, or just used bacon grease.
Not exactly the healthiest of options either.
i think in the long run they are much healthier options, especially the beef tallow
but the guy is wrong in the fact that the acute build up from eating those types of oils is no big deal if not doign it often. If you are making a roux based meal multiple times a week....well you have much bigger issues that need to be addressed before you worry about what type of oil you are using.
Posted on 8/22/22 at 2:35 pm to lsu777
quote:
but the guy is wrong in the fact that the acute build up from eating those types of oils is no big deal if not doign it often.
The problem is that a significant portion of people are doing it often since the stuff is present in so many more of our food sources than it used to be. Yes, for someone like you, it’s probably not that big of a deal since you likely have generally healthy eating habits. That’s not true for most people.
Posted on 8/22/22 at 2:52 pm to Mo Jeaux
quote:
The problem is that a significant portion of people are doing it often since the stuff is present in so many more of our food sources than it used to be. Yes, for someone like you, it’s probably not that big of a deal since you likely have generally healthy eating habits. That’s not true for most people.
my point was that if they are doing it that often they are already unhealthy as hell. Sorry but if you are eating roux based dishes more than once a week.....yea you are prolly fat and unhealthy anyways.
i agree that those oils suck and are unhealthy and really only good for reseasoning a pan.
its just funny that you picked a thread about making a roux to go after it. i mean browning flour in oil isnt exactly the way to start a healthy dish
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