Los Gigantes Posted August 31, 2006 Share Posted August 31, 2006 What kind of oil should I use? How does it change the flavor of a dark roux based on what kind of oil I use? Any I should avoid? In the house right now I have olive oil, almond oil, toasted sesame oil if one of those works, great, I can save the trip to the supermarket. Still need to find a place that sells shrimp with the heads still on... Gumbo just not the same without heads for the stock.. Quote Link to comment Share on other sites More sharing options...
twiley Posted August 31, 2006 Share Posted August 31, 2006 I usually just use olive oil. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted August 31, 2006 Share Posted August 31, 2006 A regular vegetable (corn, canola, etc.) oil is fine for a roux. You can use olive, but it will come out a tad stronger tasting. Nothing wrong with that. I would give the others a pass. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted September 1, 2006 Share Posted September 1, 2006 butter baby. Use the butter. Quote Link to comment Share on other sites More sharing options...
polksalet Posted September 1, 2006 Share Posted September 1, 2006 Buy the roux in the jar unless you are into dime sized third degree burns. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted September 1, 2006 Share Posted September 1, 2006 you can really use any oil. the flavor intricacies come primarily from how "cooked" the flour gets. bacon drippings/lard are great, but so are butter, veggie oil, light olive oil (never used evoo, but that would probably be fine, too). Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 1, 2006 Share Posted September 1, 2006 butter baby. Use the butter. yes! yes! yes! you can really use any oil. the flavor intricacies come primarily from how "cooked" the flour gets. bacon drippings/lard are great, but so are butter, veggie oil, light olive oil (never used evoo, but that would probably be fine, too). pork fat is best....followed by lard, followed by butter. Quote Link to comment Share on other sites More sharing options...
Brownsfan420 Posted September 1, 2006 Share Posted September 1, 2006 BUTTER ONLY!!! Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted September 1, 2006 Share Posted September 1, 2006 I've used Canola and Olive Oil but like butter best. Quote Link to comment Share on other sites More sharing options...
Los Gigantes Posted September 2, 2006 Author Share Posted September 2, 2006 (edited) ended up using a mix of olive oil and turkey fat, and it came out great, deep dark chocolate brown and added great flavor to the stock. just need to add the spice bag with the basil oregano, thyme taragon, bay leaf, parsley. cook for another hour, then add the crab, shrimp, and oysters,15 minutes before finish. ETA: also has browned chicken, 3 pounds of sliced okra, onions, green peppers, celery, cayenne, white pepper, black pepper, celery salt and of course garlic in it. The stock was made with carrots onions celery and a whole chicken cut up and browned, plus giblets and a turkey neck. Then added 4 pounds of shrimp tails and shells for the last hour. Wish I could have found shrimp with the heads, but was not to be on short notice in yankee suburbia. Edited September 2, 2006 by Los Gigantes Quote Link to comment Share on other sites More sharing options...
Thunder Chicken Posted September 5, 2006 Share Posted September 5, 2006 yes! yes! yes! pork fat is best....followed by lard, followed by butter. There is really nothing to add after that, of course Bier is the Chef. I have a mason jar on the back of the stove for bacon drippings I use in my Roux, and then its butter all the way (Lurpak when I can get it) Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 5, 2006 Share Posted September 5, 2006 There is really nothing to add after that, of course Bier is the Chef. I have a mason jar on the back of the stove for bacon drippings I use in my Roux, and then its butter all the way (Lurpak when I can get it) if memory serves..... aren't you one as well? Quote Link to comment Share on other sites More sharing options...
Thunder Chicken Posted September 5, 2006 Share Posted September 5, 2006 if memory serves..... aren't you one as well? I'm an amateur, I only get paid to cater big for friends and the occassional word of mouth reference. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 5, 2006 Share Posted September 5, 2006 roger Quote Link to comment Share on other sites More sharing options...
Thunder Chicken Posted September 5, 2006 Share Posted September 5, 2006 roger thanks for the "nod" though And I like your recipe for maque choux. I'll have to try it. Quote Link to comment Share on other sites More sharing options...
twiley Posted September 5, 2006 Share Posted September 5, 2006 ended up using a mix of olive oil and turkey fat, and it came out great, deep dark chocolate brown and added great flavor to the stock. just need to add the spice bag with the basil oregano, thyme taragon, bay leaf, parsley. cook for another hour, then add the crab, shrimp, and oysters,15 minutes before finish. ETA: also has browned chicken, 3 pounds of sliced okra, onions, green peppers, celery, cayenne, white pepper, black pepper, celery salt and of course garlic in it. The stock was made with carrots onions celery and a whole chicken cut up and browned, plus giblets and a turkey neck. Then added 4 pounds of shrimp tails and shells for the last hour. Wish I could have found shrimp with the heads, but was not to be on short notice in yankee suburbia. Damn, now I'm hungry. Quote Link to comment Share on other sites More sharing options...
Los Gigantes Posted September 5, 2006 Author Share Posted September 5, 2006 it turned out awesome and was a hit. Question though: can I freeze leftovers, or should I just eat nothing but gumbo for the next week? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 5, 2006 Share Posted September 5, 2006 fine to freeze. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted September 5, 2006 Share Posted September 5, 2006 butter baby. Use the butter. Georgemoe, Bier & Thunder have it down. Butter is best if you don't have bacon fat or can be used in combo. Grandma makes her chicken & sausage gumbo with buttah...the REAL stuff...none of that butter flavored plastic crap. it turned out awesome and was a hit. Question though: can I freeze leftovers, or should I just eat nothing but gumbo for the next week? Gumbo freezes very well. Break it up into several baggies tho so that you don't have to heat it up all at once. Quote Link to comment Share on other sites More sharing options...
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