Shit after reading this thread I really need to try a bacon fat roux! Do you guys filter the fat to get the flavor crystals out? Do they burn?
I pour it into a container and let it harden. for me all the little bits settle to the bottom.
Meat fats rock for roux!
Back in the restaurant days, We cooked 5 pounds of tarheel sausage, separated the grease to measure the amount and filled it out with butter for making our own creamy sausage gravy for B&G. We also cooked off 5 pounds of bacon and filled out with butter for a Sunday Special bacon gravy.
Never filter the grease for the gravy, all them crusty bit is moar good stuff!!!
There are family stories of white bread fried in bacon grease with a few eggs (more than 2!) for breakfast back in Merthyr Tydfil. My mom kept a soup can with a brush in it next to the stove. Not refrigerated. Cook bacon, pour off the grease into the can. Brush the CI skillet for pancakes or eggs. Repeat as needed. Pretty sure that can was in use for at least 20+ years.....
and mom cooked eggs in a cast iron skillet with bacon grease......
and to rairdog...."I use oil and the microwave..." HERETIC!!!! BURN AT THE STAKE!!! Tar and FEATHER!!!! STONE!!!! Okay, maybe not.....
Well, lucky we are living in the new and enlightened era where all methods of cooking can co-exist. Imagine if the same tolerance and acceptance could be extended to things like.... (edit...delete..nevermind...)
Blessings to rairdog and may all your rouxs be brown! (or blond), (or medium brown) (or dark brown...?!?!???)
Edited by salsalady, 26 December 2017 - 10:29 PM.