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Message
re: Roux question (half butter half oil) for recipes
Posted on 5/4/21 at 10:42 pm to BigDropper
Posted on 5/4/21 at 10:42 pm to BigDropper
I've made a roux with both clarified butter and avocado oil and both came out great.
I preferred the finished flavor with the clarified butter out of the 2.
Neither one is cheap but I don't make a dark roux often these days
I preferred the finished flavor with the clarified butter out of the 2.
Neither one is cheap but I don't make a dark roux often these days
1
Posted on 5/4/21 at 11:07 pm to lsupride87
quote:
Not really
Oh well.... you do you.
Posted on 5/4/21 at 11:10 pm to Mo Jeaux
quote:
Gris is not a baw.
Thanks Mo Jeaux. :curtsy:
Posted on 5/5/21 at 8:33 am to Gris Gris
Beef Tallow ftw
Posted on 5/5/21 at 7:07 pm to Mo Jeaux
Canola oil and peanut oil.
I kind of like when dumbassery is so obvious. Sometimes it is hard to pick up. You my friend make it easy.
quote:
They're inflammatory industrial byproducts that contribute to the obesity epidemic, heart disease and other forms of chronic disease.
I kind of like when dumbassery is so obvious. Sometimes it is hard to pick up. You my friend make it easy.
Posted on 5/5/21 at 8:28 pm to Powerman
quote:
I preferred the finished flavor with the clarified butter out of the 2.
especially good with seafood based food and sauces!
How do you think the results of using both of the fats in one roux would be?
Posted on 5/6/21 at 8:19 am to highcotton2
quote:
I kind of like when dumbassery is so obvious. Sometimes it is hard to pick up. You my friend make it easy.
What do you mean? What I posted is absolutely true.
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