- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Oil to use for Roux
Posted on 10/21/08 at 12:32 pm
Posted on 10/21/08 at 12:32 pm
Probably been answered a million times, but what is the best type of oil to use for making a roux. Any advantage over using vegetable over canola? Or does it matter?
4
Posted on 10/21/08 at 12:44 pm to Deke
i like peanut with a little bacon grease or drippings from my rendered sausage. Veg is fine as is canola. Just don't ever use any type of olive oil, it's smoke point is way too low and the flavor is too overpowering.
Posted on 10/21/08 at 1:50 pm to Deke
Stick to the basics- vegetable, peanut, canola, etc. I'vd used all of them and don't think you can really tell much of a difference.
You don't want anything too exotic like walnut or avacodo oil.
You don't want anything too exotic like walnut or avacodo oil.
Posted on 10/21/08 at 1:54 pm to Deke
if you're careful with it, any sort of animal fat (esp. bacon drippings 
) makes an awesome roux.
) makes an awesome roux.Posted on 10/21/08 at 1:59 pm to Deke
I think soy (which is typically what vegetable oil is) has a little bit of a higher smoke point than canola. As far as taste, dont think i could tell the difference b/w those 2.
Posted on 10/21/08 at 2:09 pm to Colonel Hapablap
quote:
(esp. bacon drippings
do you filter it?
Posted on 10/21/08 at 2:14 pm to Cash
I don't do anything. 
My wife saves all of our bacon drippings and then strains it to get the big stuff out, but she usually doesn't "filter" it, per se.
My wife saves all of our bacon drippings and then strains it to get the big stuff out, but she usually doesn't "filter" it, per se.
Posted on 10/21/08 at 2:18 pm to Cash
quote:
do you filter it?
just strain it through a wire mesh strainer and keep it in a jar....let it cool completely before putting the lid on the jar. If the grease is black, obviously don't save it.
Posted on 10/21/08 at 2:20 pm to el tigre
quote:
just strain it through a wire mesh strainer
That's what I meant. thanks,
Posted on 10/21/08 at 3:46 pm to Cash
If I'm making something with chicken I brown it first to render some fat then use that for a roux and add whatever I have.
I also order duck fat from Hudson Valley and use it for gumbos and stews. Good shiite.
I also order duck fat from Hudson Valley and use it for gumbos and stews. Good shiite.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News