Roux
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Roux
I'm cooking in the Gumbo contest at the Delta Wings Festival next weekend and was wondering what type of oil people used in making Roux. I have used butter the few times I've made gumbo but most of the recipes I've looked at call for vegtable oil.
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Re: Roux
usually use vegetable oil, but the best tasting i've made was with bacon grease from cooking a pack or 2 of bacon. if there isn't enough grease to make the amount of roux you need, add a little veg oil...the flavor will still be there.
Experience is a freakin' awesome teacher...
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Re: Roux
Man yall post up some good gumbo recipes.
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Re: Roux
Ifry up a pack of bacon, then slice my sausage or andoulle and cook it in the grease then at peanut oil to get my 1:1 ratio. Right when its dark enough I throw in chop bell peppers but be cargill cause they gonna make it turn real dark real quick. Burnt roux is ruind gumo!
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Re: Roux
I usually use lard to make my roux. Most of the old gumbo recipes call for lard.
Re: Roux
Bacon grease has always worked for me.
Pond
Pond
"That's the one trouble with this country: everything, weather, all, hangs on to long. Like our rivers, our land: opaque, slow, violent; shaping and creating the life of man in its implacable and brooding image." William Faulkner
Re: Roux
I think butter has a great flavor but have never used bacon grease. It seems that bacon grease wouldnt have as high a smoke point as vegetable oil but I could be wrong. The longer you cook your roux the better its going to be therefore the more heat it has to withstand. I put my vegetables in the roux right before i get it to the color I want and cook them down for a while as well before adding anything else. Just what I do but Im sure there are other gumbo chef's on here. Good luck !
Re: Roux
Experience is a freakin' awesome teacher...
Re: Roux
Experience is a freakin' awesome teacher...
Re: Roux
Experience is a freakin' awesome teacher...
Re: Roux
"That's the one trouble with this country: everything, weather, all, hangs on to long. Like our rivers, our land: opaque, slow, violent; shaping and creating the life of man in its implacable and brooding image." William Faulkner
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Re: Roux
Never noticed it before but some recipes call all purpose flour I've always used self risen in the past I know the difference between the two but does it make a difference roux.
Re: Roux
Experience is a freakin' awesome teacher...
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