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Re: Lard Roux
[Re: Wolfdog91]
#7739246
12/09/22 06:48 PM
12/09/22 06:48 PM
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Joined: May 2011
Oakland, MS
yotetrapper30
trapper
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trapper
Joined: May 2011
Oakland, MS
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Yep. No different than using oil. It'll melt into oil, then use it just as you would any other oil.
Proudly banned from the NTA.
Bother me tomorrow. Today I'll buy no sorrows.
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Re: Lard Roux
[Re: Wolfdog91]
#7739324
12/09/22 08:08 PM
12/09/22 08:08 PM
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Joined: Dec 2006
williamsburg ks
danny clifton
"Grumpy Old Man"
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"Grumpy Old Man"
Joined: Dec 2006
williamsburg ks
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bacon grease is good. gives the roux a good flavor.
Those who would give up essential liberty, to purchase a little temporary safety, deserve neither liberty nor safety. Benjamin Franklin (1706-1790)
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Re: Lard Roux
[Re: Wolfdog91]
#7739384
12/09/22 08:57 PM
12/09/22 08:57 PM
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Joined: Dec 2006
Ames, IA
MikeTraps2
trapper
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trapper
Joined: Dec 2006
Ames, IA
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My Grandmother would only make crust with Lard, and they were the best
Far better is it to dare mighty things, to win glorious triumphs, even though checkered by failure
Theodore Roosevelt
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Re: Lard Roux
[Re: warrior]
#7739636
12/10/22 01:34 AM
12/10/22 01:34 AM
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Joined: Apr 2007
ohio
Ohio Wolverine
trapper
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trapper
Joined: Apr 2007
ohio
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BTW, lard makes the best biscuits and pie crusts. Yep it does. Best is home made lard or tallow. Tallow for fries and such , lard for baking.
We have met the enemy and the enemy is us!
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Re: Lard Roux
[Re: warrior]
#7739669
12/10/22 03:52 AM
12/10/22 03:52 AM
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Joined: Jan 2008
Alaska and Washington State
waggler
trapper
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trapper
Joined: Jan 2008
Alaska and Washington State
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The best lard is the leaf fat that you render yourself, back fat next best. But since that's not in ready supply that will suffice. As said use it as you would any other but use care to temper your stock or bring it up to heat before adding it to your roux. I've found lard roux is more prone to separate. What is "leaf fat", I'm assuming maybe abdominal cavity fat?
"My life is better than your vacation"
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Re: Lard Roux
[Re: waggler]
#7739817
12/10/22 10:28 AM
12/10/22 10:28 AM
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Joined: Jan 2007
Georgia
warrior
trapper
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trapper
Joined: Jan 2007
Georgia
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The best lard is the leaf fat that you render yourself, back fat next best. But since that's not in ready supply that will suffice. As said use it as you would any other but use care to temper your stock or bring it up to heat before adding it to your roux. I've found lard roux is more prone to separate. What is "leaf fat", I'm assuming maybe abdominal cavity fat? Yup, the inside fat found near the kidneys.
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Re: Lard Roux
[Re: yukonjeff]
#7740037
12/10/22 03:06 PM
12/10/22 03:06 PM
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Joined: Jul 2013
Amite county Mississippi
Wolfdog91
OP
trapper
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OP
trapper
Joined: Jul 2013
Amite county Mississippi
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I use Goya Manteca lard. I also use the ARMOUR for cooking and deep frying.
I read one reviewer on amazon called it industrial pork sludge lol
But Its much healthier than any veg/seed/peanut oil
What are the round balls in the gravy ? Sausage in the gumbo lol ![[Linked Image]](https://trapperman.com/forum/attachments/usergals/2022/12/full-34110-160304-img_20221210_020700525.jpg)
YouTube expert
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Re: Lard Roux
[Re: yukonjeff]
#7740243
12/10/22 07:21 PM
12/10/22 07:21 PM
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Joined: May 2011
Oakland, MS
yotetrapper30
trapper
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trapper
Joined: May 2011
Oakland, MS
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Oh Gumbo. looks good. I never heard of Roux before.
The only gumbo I ever had was Cambells in a can, probably far from the real thing though. lol
Care to share the recipe I might have to give that a try if I can get the stuff here, and that's a big "if" Roux is just a mixture of flour and some sort of grease/oil in equal parts. It's used for making the base of gumbo, and in most gravies and many sauces.
Last edited by yotetrapper30; 12/10/22 07:22 PM.
Proudly banned from the NTA.
Bother me tomorrow. Today I'll buy no sorrows.
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