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Started By
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What's your preferred fat for roux?
Posted on 11/3/16 at 3:39 pm
Posted on 11/3/16 at 3:39 pm
I'm talking roux for a chicken and sausage gumbo, but open to ideas for rouxs for different dishes also.
I have used vegetable and canola oil in the past but looking to try something new. Does bacon fat work well?
I have used vegetable and canola oil in the past but looking to try something new. Does bacon fat work well?
14
Posted on 11/3/16 at 3:42 pm to Doc John
A lot of people use duck fat.
Personally, I like to keep it simple. I find all the other flavors cover up the duck fat in bold dishes like a gumbo.
Personally, I like to keep it simple. I find all the other flavors cover up the duck fat in bold dishes like a gumbo.
Posted on 11/3/16 at 3:44 pm to Doc John
I have a cousin that recently used hog lard. My paran said it was amazing. I wasn't there so I'll take their word for it.
Posted on 11/3/16 at 3:48 pm to Doc John
jar roux is my preferred roux.
Posted on 11/3/16 at 3:50 pm to Doc John
I have used bacon fat, but strain all the bits out. I found they burn the first time I tried it. Didn't ruin the roux but it just made me nervous.
Posted on 11/3/16 at 3:54 pm to Doc John
Depends what I'm cooking but for the most part butter.
I have used duck fat for a duck gumbo, I've done bacon fat but too much residue from the actual meat of bacon. Oil works when no butter.
I have used duck fat for a duck gumbo, I've done bacon fat but too much residue from the actual meat of bacon. Oil works when no butter.
Posted on 11/3/16 at 3:59 pm to Doc John
I usually use peanut oil for chicken and andouille/sausage. Sometimes, other oils put off a flavor I can detect that I don't care for. I may be oil sensitive.
I've mixed in some bacon fat before, but I don't know that it was enough to make a big difference because the roux was pretty big.
ETA- usually the peanut oil has been used for frying chicken prior to making the roux.
I've mixed in some bacon fat before, but I don't know that it was enough to make a big difference because the roux was pretty big.
ETA- usually the peanut oil has been used for frying chicken prior to making the roux.
This post was edited on 11/3/16 at 4:01 pm
Posted on 11/3/16 at 4:05 pm to Doc John
Canola Oil 85% of the time, vegetable oil 10% butter 5%
I make a very light roux for chowder and be bechamel sauces with butter.
I make a very light roux for chowder and be bechamel sauces with butter.
This post was edited on 11/3/16 at 4:05 pm
Posted on 11/3/16 at 4:11 pm to CHEDBALLZ
Canola Oil for dark rouxs. Butter for light ones.
ETA Basically what Ched said.
ETA Basically what Ched said.
This post was edited on 11/3/16 at 4:11 pm
Posted on 11/3/16 at 4:27 pm to Gris Gris
Oh yeah, I love using peanut oil too. Haven't used it in a while though.
Posted on 11/3/16 at 4:31 pm to Doc John
The best gumbo I've had was with roux made from chicken fat.
Posted on 11/3/16 at 4:48 pm to bdevill
Bacon fat
Posted on 11/3/16 at 4:55 pm to Doc John
Combination bacon fat and vegetable oil.
Posted on 11/3/16 at 5:31 pm to Doc John
Canola for land and air animals.
Clarified butter for swimmers.
Clarified butter for swimmers.
Posted on 11/3/16 at 8:57 pm to BlackPot
quote:
recently used hog lard
You can buy hog lard roux at mowata store. I prefer duck fat
Posted on 11/3/16 at 9:27 pm to yellowfin
I know some people use armour lard. It comes in a green and and white package. It's supposed to be hog lard but I never checked it out.
Posted on 11/3/16 at 10:11 pm to CHEDBALLZ
I've never liked canola oil. I pick up a taste I don't like. I usually use used peanut oil I've fried in like Gris Gris suggested. But the best fat ever was the bucket of rendered fat from a friend that cooked a huge batch of cracklings. Used it for a variety of things. Lower smoke point than peanut oil, but man, the flavor.
Posted on 11/4/16 at 7:06 am to Doc John
Either 100% butter, or 50-50 butter/bacon grease for 90% of the things I cook.
Posted on 11/4/16 at 7:14 am to yellowfin
quote:
hog lard roux at mowata store.
What I use if I have it. If not, butter
Posted on 11/4/16 at 7:34 am to Gris Gris
quote:
usually use peanut oil for chicken and andouille/sausage
Same here. This is the only way to go for a chicken sausage gumbo to me.
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