re: Roux Oil Flour Ratio

I thought you had some magical trick you were holding out on

For the ones that do 1.5:1 how much stock/water do you put for that ratio?

1:1 by volume.

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i think this is the problem. i just shake the flour out of the boxx all fluffy-like into the measuring cup. maybe if someone actually tamps it down the 1:1 works better.

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I do everything by weight when a recipe provides them. It's so much easier and doesn't dirty up measuring containers. It's also much more accurate.

1.5 flour to 1 oil by volume. I also throw in a 300 degree oven for last 5-10 min. Allows the oil to separate and rise to top of cast iron so I can pour it off and save me some skimming time.

[img]rendered hog lard or chicken fat.
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Care to go into the process that you use for this...like where do you get enough chicken fat to render? Doesn't seem like there is much to render?

I rendered some rib eye fat I got from Rouses to use in a pot roast. Sounds interesting to make a gumbo doing something with rendered fat from a chicken or hog.

Paul Ps fried chicken gumbo...fried chicken in chicken fat and used to make chicken fat roux...sounds Phat