For the Evangelist Benny Casa

[Ferd]

Originally Posted by Evang.Benincasa

Could you explain why and how it's done?

Smoke Point is the temp at which an oil will begin to smoke and taste burned.
Olive oil tends to burn below 350 degrees Canola and Peanut oil have a high smoke point closer to 400.

for roux, the higher smoke point is needed because flour needs a high temp to toast. (really all you are doing when you make roux is toast raw flour.

For Chicken fat roux.

when you make Gumbo right, the first thing you do is boil a chicken. this renders the fat and it comes to the top. if you want to use the chicken fat for your roux, the easiest way is to make the stock/cook the chicken, the day before.

you simply remove the meat and strain off all the solids, then put the stock in the fridge. The chicken fat will come to the surface and get hard. the next day, just remove that layer of fat.

to use this fat for the roux, treat it just like you would the oil heat is to melt, add your flour and add a little Canola oil to get the right mixture and you are off. it works great and has lots of flavor. it is also a LOT more unhealthy.

[Ferd]

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[Evang.Benincasa]

Originally Posted by Ferd

Smoke Point is the temp at which an oil will begin to smoke and taste burned.


Olive oil tends to burn below 350 degrees Canola and Peanut oil have a high smoke point closer to 400.

So no olive oil? My wife always used olive oil in her roux. So what would be the best oil?

Originally Posted by Ferd

for roux, the higher smoke point is needed because flour needs a high temp to toast. (really all you are doing when you make roux is toast raw flour.

What about the flour? My wife uses spelt flour for her roux and toasts it in an cast iron skillet.

Originally Posted by Ferd

For Chicken fat roux.

when you make Gumbo right, the first thing you do is boil a chicken. this renders the fat and it comes to the top. if you want to use the chicken fat for your roux, the easiest way is to make the stock/cook the chicken, the day before.

you simply remove the meat and strain off all the solids, then put the stock in the fridge. The chicken fat will come to the surface and get hard. the next day, just remove that layer of fat.

to use this fat for the roux, treat it just like you would the oil heat is to melt, add your flour and add a little Canola oil to get the right mixture and you are off. it works great and has lots of flavor. it is also a LOT more unhealthy.

How about if you don't want to use canola could you ONLY use the chicken fat?

In Jesus name

Brother Benincasa

www.OnTimeJournal.com

[Ferd]

Originally Posted by Evang.Benincasa

So no olive oil? My wife always used olive oil in her roux. So what would be the best oil?



What about the flour? My wife uses spelt flour for her roux and toasts it in an cast iron skillet.




How about if you don't want to use canola could you ONLY use the chicken fat?

In Jesus name

Brother Benincasa

www.OnTimeJournal.com

Olive oil just isnt the best for making roux. you can still use it for sauting your veggies.

you can use 100% chicken fat. the only issue there is do you have enough chicken fat to make the right amount of roux.

canola oil or peanut oil have very little flavor. Canola is a little more healthy has it has less saturated fat.

I use a cast iron dutch oven or skillet to make roux also. I think that is the best way to go.