Do any of you ever make roux with bacon fat or grease? I like using rendered bacon fat in things, but whenever I make a roux with it, I seem to have trouble getting all the fat bound up. Even if I use an excess of flour, the roux still feels greasy or has unbound fat floating in it. If I use another fat, it works fine. Anyone ever run into this? I'd like to know why.
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I have wondered whether this was possible before but I had always kind of assumed it would turn out like you described, greasy and not quite right. I'd be interested to hear if you do figure it out, though.
Posted by: EE | 18 June 2009 at 14:37
this happens to me too, but the only dish I use a bacon fat roux for is boeuf bourgignon, and then the fat from the beef has that effect anyway.
Posted by: Richard Johnguy | 18 June 2009 at 15:25
It's ok -- I'm not above using it -- but I'd like to know why it doesn't have the same mouthfeel as other fats.
Posted by: Joe Eater | 18 June 2009 at 19:07
Bacon fat does have a lot of - uhhh - texture to it. Maybe it should be strained before you make the roux. I'm thinking the result might be similar to clarified butter.
Just thinking out loud, so to speak. I've never tried it.
Posted by: Maura | 19 June 2009 at 09:31
try goose fat. just as flavorful but not as dense.
Posted by: patrick | 19 June 2009 at 11:32
Maura - FWIW, a fine-mesh strainer doesn't help.
Patrick - If I had smoked goose fat, maybe. But I don't usually even have goose.
Bacon grease is awesome in cornbread, BTW. I've probably said that already. :)
Posted by: Joe Eater | 19 June 2009 at 12:15
I've done it plenty...works well as a base for certain things
Posted by: TSQ75 | 25 June 2009 at 11:14
TSQ75 - And it doesn't have an odd mouthfeel to you, or otherwise seem odd?
Posted by: Joe Eater | 03 July 2009 at 14:41