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Started By
Message
roux w/bacon grease
Posted on 12/23/07 at 10:31 am
Posted on 12/23/07 at 10:31 am
can you make a roux with bacon grease
somering some liver
somering some liver
Posted on 12/23/07 at 11:29 am to hendrixfan
you can make a roux with any type of oil or animal fat. from what i understand, in the old days pretty much all that was used was hog lard.. i would be careful though. i think bacon fat might cook hotter than a normal oil.
Posted on 12/23/07 at 11:31 am to mouton
what he said. and yes, be careful b/c bacon fat can burn in a hurry. It tastes great, just be careful with the heat.
Posted on 12/23/07 at 12:38 pm to hendrixfan
I use it added in to my roux
Posted on 12/23/07 at 3:38 pm to LSUCreole
Works great but take your time. I just finished a roux that turned out as black as the ace of spades. Perfect but it took almost an hour.
Order from Hudson Valley Farms, a tub of duck fat and use it. Unfrikking real.
Order from Hudson Valley Farms, a tub of duck fat and use it. Unfrikking real.
Posted on 12/23/07 at 8:00 pm to Martini
quote:
Hudson Valley Farms
are they the Foie Gras folks?
Also, did some braised short ribs today. Threw those bitches in the oven and let them go while i was out running errands. Man, i love slow cooked fatty meats.
Posted on 12/23/07 at 8:32 pm to el tigre
i have a general question about making a roux- at what temperature should it be coooked? i have an electric range 
i know- but it is what i have.
i know- but it is what i have. Posted on 12/23/07 at 8:43 pm to tigernurse
it depends how good you are. Some people do it on low and for a long time. My wife turns our electric stove on high and does them in about 5 minutes. But don't frick up the timing if you're going to try that.
And I like the electric range. While it takes longer to come to temp, it eventually gets a lot hotter than a gas one.
And I like the electric range. While it takes longer to come to temp, it eventually gets a lot hotter than a gas one.
Posted on 12/23/07 at 9:21 pm to Colonel Hapablap
I use bacon grease and drippings to make baked potato soup ... absolutely excellent!
Posted on 12/23/07 at 9:38 pm to tigernurse
Depends on how long you want to cook it. I cook mine on high (gas) and get it cooked in about 40 minutes or so. I use a cast iron skillet but I stay with it and stir constantly. Today I made a large roux and cooked it a little lower so it took longer.
Put everything you need within arms length. Phone, spoon, drink etc...and keep stirring. As long as you stir it you can't burn it. Remember when you turn off the heat though to keep stirring for a few minutes to incorporate air because it will keep cooking,
Yes the Hudson Valley is the Fois Gras people and it is amazing stuff. Don't pass up a chance to get some,
Put everything you need within arms length. Phone, spoon, drink etc...and keep stirring. As long as you stir it you can't burn it. Remember when you turn off the heat though to keep stirring for a few minutes to incorporate air because it will keep cooking,
Yes the Hudson Valley is the Fois Gras people and it is amazing stuff. Don't pass up a chance to get some,
Posted on 12/24/07 at 2:15 pm to tigernurse
quote:
i have a general question about making a roux- at what temperature should it be coooked? i have an electric range i know- but it is what i have.
The limits of the temperature you cook it with is entirely dependant on the type of oil you use. All of them have different smoking points - the temperature at which the oil begins to break down. This is why I try to use peanut oil - using it makes it nearly impossible to burn a roux.
Other common oils and their smoking points are:
225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined
320 F: Corn Oil, Unrefined
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
325 F: Shortening, Emulsified Vegetable
350 F: Butter
: Canola Oil, Semi-Refined
: Coconut Oil
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined
356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil
400 F: Canola Oil, Refined
406 F: Olive Oil, Extra Virgin
410 F: Corn Oil
: Sesame Oil
420 F: Cottonseed Oil
: Olive Oil, Virgin
435 F: Canola Oil
440 F: Olive Oil, Refined
450 F: Corn Oil
: Peanut Oil
: Safflower Oil
: Sesame Oil
: Soy Oil
: Sunflower Oil
468 F: Olive Oil, Extra Light
495 F: Soy Bean Oil
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