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On 10/22/2025 at 5:31 PM, rotuts said:
Because the source remarks weren't included in the items @Smithy moved to this thread, I'm adding @Tropicalsenior's original remarks rewritten here:
Tropical Senior said:
Do not throw that fat away. It is the most flavorful fat for making roux. I mix equal parts fat and flour and brown it nut Brown. I then roll it into logs and keep it in the freezer. I cut it off as I need it to thicken stews and soups.
(and thanks!)
On 10/22/2025 at 5:31 PM, rotuts said:
Because the source remarks weren't included in the items @Smithy moved to this thread, I'm adding @Tropicalsenior's original remarks rewritten here:
Tropical Senior said:
Do not throw that fat away. It is the most flavorful fat for making roux. I mix equal parts fat and flour and brown it nut Brown. I then roll it into logs and keep it in the freezer. I cut it off as I need it to thicken stews and soups.
(and thanks!)
On 10/22/2025 at 5:31 PM, rotuts said:
Because the source remarks weren't included in the items @Smithy moved to this thread, I'm adding @Tropicalsenior's original remarks rewritten here:
Tropical Senior said:
Do not throw that fat away. It is the most flavorful fat for making roux. I mix equal parts fat and flour and brown it nut Brown. I then roll it into logs and keep it in the freezer. I cut it off as I need it to thicken stews and soups.
(and thanks!)
