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re: Oils for making roux
Posted on 3/14/25 at 10:37 am to tke_swamprat
Posted on 3/14/25 at 10:37 am to tke_swamprat
quote:
I use fresh pork fat. Makes a nice, rich roux.
Answered before I even asked. Have leftover pork fat from trimming before smoking a butt. Wondered if that would work but for now it's treats for the dogs.
Anyone tried making roux with rendered fat from a smoked a butt (smoked fat)? I've tried making gumbo with stock made from a smoked chicken carcass. Was yummy.
0
Posted on 3/14/25 at 11:26 am to alphaandomega
I bake Bobs Red Mill gluten free all purpose flour with no oil and I think it gives gumbo a better flavor than oil based roux with regular flour.
This post was edited on 3/14/25 at 11:33 am
Posted on 3/14/25 at 12:43 pm to alphaandomega
I try to make mine with the rendered fat of the protein im putting in the dish. I started making my C&S gumbo using schmaltz (chicken fat) and its been a big hit. Its harder to get enough chicken fat than the others but you can buy a tub of it off amazon.
Posted on 3/14/25 at 1:35 pm to NOLAGT
Chicken fat is my favorite to use if I'm cooking a chicken stew, gumbo, or fricassee.. it's amazing how a little goes a long way.
Iverstine's made a couple of tubs of roux though, with lard from their heritage hogs. It's not thick, but the color is nice and it smells like cracklins. Was great for my meatball stew and pork and tasso stew.
Iverstine's made a couple of tubs of roux though, with lard from their heritage hogs. It's not thick, but the color is nice and it smells like cracklins. Was great for my meatball stew and pork and tasso stew.
This post was edited on 3/14/25 at 1:40 pm
Posted on 3/14/25 at 1:43 pm to xXLSUXx
quote:
Yes you can use any oil. The only thing to be cognizant of is the temperature or darkness you are trying to achieve in a roux. i.e. butter could be used for a blonde roux but the milk solids would burn at a lower temperature for a darker roux.
What if you precook the flour in the oven to darken it, then work it into the butter?
Posted on 3/14/25 at 1:44 pm to bdevill
quote:
Chicken fat
Good in scrambled eggs too.
quote:
with lard
quote:
meatball stew
Should be tallow
Posted on 3/14/25 at 3:28 pm to xXLSUXx
quote:
butter could be used for a blonde roux but the milk solids would burn at a lower temperature for a darker roux.
I make dark roux with butter pretty often. If I want to cook it a little faster, I'll add a little avacado oil or tallow.
Posted on 3/14/25 at 5:07 pm to AUHighPlainsDrifter
quote:
I usually use bacon grease
This is the only answer....
Posted on 3/15/25 at 2:35 pm to alphaandomega
I’m a big fan of olive oil and I’ve been using it the last 3 or 4 rouxs I’ve made, very satisfied.
Posted on 3/15/25 at 3:39 pm to alphaandomega
you can use most oils vegetable oil just doesn’t burn at higher heats
people use all sorts of fats too.
I dont know if i would use beef tallow over duck fat or chicken fat from a flavor profile thing.
people use all sorts of fats too.
I dont know if i would use beef tallow over duck fat or chicken fat from a flavor profile thing.
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