Quote:
Originally Posted by Evang.Benincasa
Could you explain why and how it's done?
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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.
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